Black Pepper Free Crispy Cauliflower Manchurian
Cauliflower Manchurian is one of those dishes that delivers serious restaurant-level drama ā golden, crispy florets tossed in a sticky, glossy sauce with garlic, ginger, scallions, and carrot ā and this version pulls it off beautifully without a single crack of the pepper mill. The batter is built from cassava flour and arrowroot starch, which fries up into a satisfying, lacy crust that holds its crunch even after being tossed in the sauce. That sauce is where things get really exciting: coconut aminos bring the savory depth, apple cider vinegar adds a bright tang, and honey rounds everything out into something genuinely craveable. Fresh and minced ginger does a lot of heavy lifting here, giving the dish warmth and a little heat without relying on black pepper at all. For anyone who avoids pepper due to sensitivity or intolerance, this recipe is a reminder that bold, complex flavor is absolutely still on the table. Serve it straight from the skillet while the coating is still crisp, topped with those reserved scallion greens and a handful of fresh cilantro for a finish that looks as good as it tastes.
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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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