Cinnamon Free Crispy Cauliflower Manchurian
Manchurian-style cauliflower is one of those dishes that delivers serious restaurant energy right from your home skillet ā golden, saucy, and packed with bold umami flavor. The batter here uses cassava flour and arrowroot starch to create a coating that crisps up beautifully in coconut oil, giving each floret that satisfying crunch before it gets tossed in a glossy, tangy-sweet sauce. Coconut aminos, apple cider vinegar, honey, garlic, and plenty of fresh ginger do all the heavy lifting in the sauce, so the flavor is deep and complex without relying on any warming spices that could be a problem. Many takeout-inspired sauces sneak in spice blends that aren't always clearly labeled, so building this one from scratch means you know exactly what's in every bite. The carrot matchsticks and scallions add color and a little freshness that keeps the dish from feeling heavy. It comes together in one skillet, which makes cleanup easy and the whole process feel surprisingly approachable. Finish it with fresh cilantro and those reserved scallion greens and you've got something that looks as good as it tastes.
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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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