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This is a diabetic-friendly recipe of a popular Indo-Chinese dish made of cauliflower florets that are baked, not fried in oil. This dish gives you a great way to diversify your dinner menu. We’re sure you’ll enjoy it.
Step 1 Pour 4 cups of water into a frying pan, add 1.5 tsp. of salt, put the pan on heat and let the water come to a boil. Step 2 Add cauliflower inflorescences for a couple of minutes, then remove it and set aside. Step 3 Now add 3 tbsp. of almond flour, 3 tbsp. of whole wheat flour, water, and salt (if desired) to make thick paste. Step 4 Add the cauliflower that we just partially cooked to the pan with the batter. Make sure that all the pieces of cauliflower are fully coated. Step 5 Preheat Oven to 350 F. Place the coated pieces of cauliflower on a baking sheet lined with baking paper and cook one side for 15 minutes. Then flip the cauliflower pieces around and put them back in the oven for 10 more minutes. Step 6 Remove the well-cooked cauliflower from the oven. Raise the heat in the oven to 450 F. Cover each piece of cauliflower with olive oil using a brush and put the cauliflower back in the oven for another 10 minutes. Step 7 Flip the cauliflower again and coat with olive oil again if desired. Place in oven for additional 5 minutes. The Gobi is done, not it’s time to make the sauce. Step 8 Make a paste of green chilies and garlic. Then add 2 tbsp. of olive oil to a Kadai. Add the chili and garlic paste to the Kadai and sauté on high heat for a couple of minutes. Then add a chopped onion and cook for a couple of more minutes, while stirring constantly. Step 9 Add soy sauce, black pepper, and ketchup to the Kadai and mix well. Step 10 Make a paste of almond flour and water and add the paste to the Kadai. Let it come to a boil. Step 11 Add half a cup of water to the Kadai to increase the volume of the sauce and let it boil. Then add the roasted cauliflower and stir. Remove from the heat, garnish with scallions, serve hot and enjoy!
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