Baked Cauliflower Manchurian  Believe it or not, some of my favorite foods on the planet have never graced my own kitchen. Sad but true, especially given the fact that I love to cook and blog about it. Deep-fried foods, in particular, I seem to have categorized as “off-limits.” Somehow or another, “off limits” doesn’t apply when I’m eating at a restaurant, though. I guess this is because I think of restaurant nights as special occasions, but that’s silly, because I love to cook! Special occasions have every right to come from my own kitchen, even if I can’t get over the whole frying thing. All of this is especially true when it comes to Indian food, and I love me some Indian food…especially the fried stuff. The fried stuff doesn’t always need to be fried though; I can totally improvise (as demonstrated by  Exhibit A ). Cauliflower Manchurian, or gobi Manchurian, as it will often appear on restaurant menus, is actually an Indian-Chinese fusion dish, and i...