Celery Free Crispy Cauliflower Manchurian
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 ā 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 ā it goes 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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