Crispy, saucy, and deeply satisfying, this Indo-Chinese-inspired dish delivers bold flavor from a lineup of whole, clean ingredients — no hidden stimulants, no store-bought sauces with mystery additives. The cauliflower florets get dredged in a cassava flour and arrowroot batter seasoned with turmeric and ginger, then pan-fried in coconut oil until each piece is genuinely golden and crisp. The sauce comes together from coconut aminos, apple cider vinegar, honey, garlic, and fresh ginger — tangy, a little sweet, and completely made from scratch so you know exactly what's in it. Once that glossy sauce hits the skillet and coats the carrot matchsticks and scallions, the whole thing smells absolutely incredible. Tossing the fried cauliflower back in at the end keeps the coating crisp while every floret gets lacquered in that sticky, fragrant sauce. Finished with fresh cilantro and sliced scallion greens, it looks as good as it tastes. This is the kind of plant-forward dish that genuinely earns a spot in the regular rotation.
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 →4 servings
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.
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 — 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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
