Barley Free Crispy Cauliflower Manchurian
This Indo-Chinese street food classic gets a brilliant homemade makeover using a batter built from cassava flour and arrowroot starch ā no grain-based thickeners anywhere in sight. The cauliflower florets come out of the skillet with a golden, crispy shell that holds up beautifully once tossed in the glossy, sweet-savory sauce. Coconut aminos stand in for soy sauce and bring that deep umami punch, while fresh ginger, garlic, and scallions layer in the bold aromatics that make Manchurian-style dishes so craveable. The carrot matchsticks add a little color and gentle crunch, and the whole thing comes together in one skillet, which means less cleanup and more eating. Topped with fresh cilantro and those reserved scallion greens, it looks like something you'd order at a restaurant ā but you made it at home with complete control over every ingredient. It's the kind of dish that converts skeptics who think plant-based, grain-free cooking has to be boring or bland.
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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.
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