Caffeine Free Crispy Cauliflower Manchurian
Crispy, saucy, and deeply satisfying, this Indo-Chinese-inspired dish delivers bold flavor from a lineup of whole, clean ingredients ā 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 ā 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.
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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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