Cauliflower Manchurian

I find deep frying a tedious task and a big waste of all the oil that goes with it. Again, anything breaded is a big turn off for me. When I make manchurian, instead of deep frying,  I cook the cauliflower until it's 3/4th done in boiling water/salt and to get the crunch with every bite, I broil it on high for a few minutes until its crispy. 

I generally do not give out ingredients as in Indian cooking, use your own judgement.

Recipe

1. Chop a bunch of cauliflower into big florets.
2. Boil water and cook cauliflower until its done 3/4th with salt.
3. Pre-heat the broiler on high settings.
4. Transfer the cooked florets on to a baking sheet and drizzle olive oil and pepper powder.
5. Broil on High for 15 minutes or until the florets turn golden/ crunchy
6. Mince 1 big or 2 small onions, a few garlic pods, an inch ginger and some green chilies
7. Heat oil in a wok and sautee the minced onions, garlic, green chilies and ginger until onions are translucent.
8. Add soy sauce, chilli-garlic sauce and saute for a few more minutes until the raw garlic smell leaves
9. Add a cup of water.
10. Dissolve starch powder in water and add it to the mixture to thicken it on low heat. Keep stirring.
11. Add the crunchy florets and cook for a few minutes.
12. Switch off heat and give the cauliflowers a few minutes to soak in the flavor. Garnish with green onions/chives and serve.