Citric Acid Free Crispy Cauliflower Manchurian
Cauliflower Manchurian is one of those dishes that feels like a total restaurant-level flex, and this version delivers all the bold, sticky, savory satisfaction without any hidden citric acid lurking in the sauce. That's a real win, because so many store-bought sauces and spice blends sneak it in as a preservative or flavor enhancer, making Indo-Chinese takeout a minefield for anyone avoiding it. Here, the glossy sauce gets its tang from apple cider vinegar and its depth from coconut aminos, fresh ginger, and garlic ā every ingredient is right there in the list, no mystery additives. The batter is built from cassava flour and arrowroot starch, which fries up beautifully golden in coconut oil and clings to each floret with a satisfying crunch. Carrot matchsticks and scallions add color and a little sweetness to the sauce, while honey rounds everything out without tipping into cloying territory. Toss the crispy cauliflower in that glossy, fragrant sauce and finish with fresh cilantro and scallion greens, and you've got a dish that's genuinely hard to stop eating.
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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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