Cashew Free Crispy Cauliflower Manchurian
Bold, saucy, and deeply satisfying, this Indo-Chinese street food classic gets a wholesome makeover without losing any of its addictive crunch. Cauliflower florets are dredged in a cassava flour and arrowroot batter seasoned with turmeric and ginger, then pan-fried in coconut oil until each piece is golden and crisp on the outside and perfectly tender within. The glossy sauce ā built from coconut aminos, apple cider vinegar, honey, garlic, and fresh ginger ā comes together in minutes and clings to every floret in the most irresistible way. Carrot matchsticks and scallions add color and a little bite, while a finish of fresh cilantro makes the whole dish feel restaurant-worthy. Many takeout-style sauces and packaged batters sneak in tree nuts or are processed on shared equipment, so making this from scratch with these straightforward pantry staples keeps things clean and worry-free. The double hit of fresh and ground ginger gives the dish a warmth and depth that tastes like it took far more effort than it actually did. Serve it immediately straight from the skillet so the coating stays crispy ā it disappears fast.
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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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