Chestnut Free Crispy Cauliflower Manchurian
This Indo-Chinese street food classic gets a stunning plant-based makeover, and the result is bold, saucy, and seriously satisfying. Cauliflower florets are dredged in a spiced cassava flour and arrowroot batter, then pan-fried in coconut oil until each piece is golden, crisp, and tender all the way through. The glossy sauce ā built from coconut aminos, apple cider vinegar, honey, fresh garlic, and two hits of 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 crunch, while fresh cilantro on top keeps things bright and aromatic. The entire ingredient list is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions that sometimes sneak into restaurant versions of this dish. Everything here is straightforward and pantry-friendly, making it an easy weeknight win that still feels special enough to serve to guests.
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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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