Remove stalk and separate cauliflower into bite sized florets.
After soaking, drain into a colander. Transfer the rice to a pressure cooker.
Add 1-1/2 cups water, stir, close with lid and pressure cook for 2 whistles over medium.
Let the pressure release by itself. Open the lid, fluff the rice using fork and keep aside to cool completely.
In a bowl, add all purpose flour, corn flour, red chili powder, black pepper powder, ginger garlic paste, red food color ( I used 1/4 tsp kashmiri red chili powder instead) and salt. Mix together with your finger tips. Add water little by little and make a thick batter. It should coat the back of a spoon.
Drop the cauli florets and mix gently till the florets gets fully coated with the batter.
Close the bowl and let it rest for 15 to 20 mins.
Heat a fry pan with oil. When it gets hot, drop the batter dipped cauli florets into the oil and deep fry till they are crisp and crunchy.
Do it in batches for even cooking. Each batch should take 6 to 8 mins depending on the pan size. Drain into a kitchen paper and let it cool completely.
As they will be lumped together in clusters, separate them gently and cut into bite sized pieces using a sharp knife. Keep aside.
How to make Gobi Fried Rice:
Heat a sauté pan with 2 tbsp oil. When hot, add garlic and cook for few seconds till the aroma arises.
Cooking over high flame, add carrots and sauté for few seconds for them to soften. Add cabbage and sauté for few more seconds.
Add red chili sauce, soy sauce, tomato sauce, red chili powder and mix well.
Add fluffed up basmati rice, salt, black pepper powder and toss well.
Add cut, deep fried cauli-florets and keep tossing while the rice gets heated up. This should 1 to 2 mins.
Switch off and take the pan off fire.
Serve this Gobi Fried Rice with sauce and Manchurian.
Prep time is inclusive of rice soaking time and resting time for cauliflower.