This Indo-Chinese street food classic gets a stunning homemade treatment, with golden, battered cauliflower florets tossed in a sticky, glossy sauce that hits every note — tangy, sweet, savory, and deeply aromatic. The batter is built from cassava flour and arrowroot starch, which crisps up beautifully in coconut oil and clings to each floret without any wheat or grain-based fillers. The sauce layers coconut aminos, apple cider vinegar, honey, garlic, and two forms of fresh ginger for a bold, complex flavor that comes together in minutes. Carrot matchsticks and scallions add color and a little crunch, making this feel like a full, restaurant-worthy dish rather than a simple veggie side. Every ingredient in both the batter and the sauce is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. Finished with fresh cilantro and sliced scallion greens, it's as beautiful to look at as it is to eat. Serve it straight from the pan while the coating is still crisp — it goes fast.
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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.
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