Citrus Free Crispy Cauliflower Manchurian
Manchurian-style cauliflower is one of those dishes that feels like a restaurant splurge but comes together entirely in a home skillet ā and this version delivers every bit of that sticky, savory, deeply aromatic payoff. The florets get dredged in a cassava flour and arrowroot batter seasoned with turmeric and ginger, then pan-fried in coconut oil until the coating is genuinely golden and crisp. That texture holds up beautifully once the cauliflower gets tossed in the glossy sauce, which builds its bold flavor from coconut aminos, honey, apple cider vinegar, garlic, and two hits of fresh ginger. Many versions of this dish lean on citrus juice for brightness, but the apple cider vinegar here does that job perfectly ā cutting through the sweetness and keeping the sauce lively without any citrus in sight. Carrot matchsticks and scallions add color and a little crunch, making the whole thing feel complete rather than like a side dish pretending to be a main. Finish it with fresh cilantro and those reserved scallion greens and you've got something that looks as good as it tastes. It's the kind of weeknight dinner that genuinely surprises people.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!