The Gobi Manchurian has become Liz's new favorite way of eating cauliflower, and I'm inclined to agree (although the roasted cauliflower with tamarind dipping sauce is still pretty awesome as well).
The recipe fuses Indian and Chinese cooking with a fabulous result. The only change we made was to use Kecap Manis in place of the ketchup, mainly because we have some that's been sitting in the back of the fridge for ages. ;)
And while we had the deep-frying action going on, we decide to make a quick broccoli tempura (recipe) for the kids.