Brazil Nut Free Crispy Cauliflower Manchurian
Crispy, saucy, and packed with bold Indo-Chinese flavor, this plant-based dish delivers everything you want from a restaurant-style Manchurian ā without a single nut in sight. Cauliflower florets get dredged in a cassava flour and arrowroot batter seasoned with turmeric and ginger, then pan-fried in coconut oil until the coating turns deeply golden and satisfyingly crunchy. The real magic happens in the sauce: coconut aminos, apple cider vinegar, honey, and fresh ginger come together into a glossy, tangy-sweet glaze that clings to every floret. Carrot matchsticks, garlic, and scallions round out the stir-fry with color and a little savory bite. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels for hidden nut derivatives or worry about cross-contact from processed pantry staples. Finish it with a scatter of fresh cilantro and those reserved scallion greens, and you've got a dish that looks and tastes like it took serious effort ā even though the steps are genuinely approachable. Serve it straight from the skillet while the coating is still crisp and the sauce is still bubbling.
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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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