Almond Free Crispy Cauliflower Manchurian
This Indo-Chinese street food classic gets a fully plant-forward, tree-nut-free makeover that doesn't cut any corners on flavor or crunch. Cauliflower florets are dredged in a cassava flour and arrowroot batter seasoned with turmeric and ginger, then pan-fried in coconut oil until each piece is deeply golden and satisfying. The real magic happens in the sauce ā coconut aminos, apple cider vinegar, honey, and fresh ginger come together into a glossy, sticky glaze that clings to every floret. Carrot matchsticks and layers of scallion and garlic round out the aromatics, giving the dish that punchy, savory depth you'd expect from a restaurant order. Because every component is made from scratch with straightforward whole-food ingredients, there's no guesswork about what's actually in the dish ā no shared-facility snack coatings, no mystery sauces. It comes together in one skillet, making cleanup as easy as the cooking itself. Finish it with fresh cilantro and those reserved scallion greens and you've got a showstopper that's as fun to make as it is to eat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the battered cauliflower
- 1 medium head cauliflower (about 2 lb), cut into 1 Ā½-inch florets
- ā cup cassava flour
- 3 tbsp arrowroot starch
- Ā½ tsp fine sea salt
- Ā½ tsp ground turmeric
- Ā½ tsp ground ginger
- ā cup water
- 3 tbsp coconut oil, for frying
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp arrowroot starch
- 1 tsp fresh ginger, finely grated
- 2 tbsp coconut oil
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
- 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely minced
- 1 medium carrot, cut into thin matchsticks
For serving
- scallion dark green tops, thinly sliced (optional)
- fresh cilantro leaves (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, 1 tsp arrowroot starch, and grated fresh ginger until the starch is fully dissolved. Set aside.
- 2
In a large mixing bowl, whisk together the cassava flour, 3 tbsp arrowroot starch, salt, turmeric, and ground ginger. Add the water and stir until a thick, smooth batter forms ā it should cling to the back of a spoon without dripping off immediately. Add the cauliflower florets and toss until each piece is evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!