Carrageenan Free Crispy Cauliflower Manchurian
Cauliflower Manchurian is one of those dishes that delivers serious restaurant-level drama ā crispy, saucy, deeply savory ā and this version pulls it off beautifully using a short list of clean, whole-food ingredients. The batter is built from cassava flour and arrowroot starch, which fry up into a shatteringly golden crust that holds its own once the glossy sauce hits. That sauce is where things get really exciting: coconut aminos, apple cider vinegar, honey, fresh ginger, and garlic come together into something sticky, tangy, and just a little sweet. Many store-bought sauces and processed condiments sneak in thickeners and stabilizers that can be hard to track down on a label, so making everything from scratch here keeps the ingredient list completely transparent. Carrot matchsticks and scallions add color and a gentle crunch that plays beautifully against the tender florets. The whole dish comes together in one skillet after a quick pan-fry, making it as practical as it is impressive. Finish it with fresh cilantro and those reserved scallion greens and you've got a plate that looks like it took far more effort than it actually did.
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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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