Eggless Crispy Cauliflower Manchurian
Indo-Chinese takeout flavors hit differently when you make them at home, and this cauliflower dish delivers that sticky, glossy, deeply savory experience from scratch. The batter is built entirely from cassava flour and arrowroot starch whisked with water, so it clings beautifully to each floret and fries up golden and crisp without a single egg in sight. Turmeric and ginger work their way into both the batter and the sauce, layering warmth and brightness throughout every bite. The sauce itself ā coconut aminos, apple cider vinegar, honey, and fresh ginger ā reduces into something glossy and bold that coats the cauliflower like a dream. Carrot matchsticks and scallions add color and a little crunch, making this feel like a full, restaurant-worthy plate rather than a simple veggie side. Serve it immediately so the coating stays crisp, and don't skip the fresh cilantro and scallion greens on top ā they lift the whole dish. Whether you're cooking for dietary reasons or just chasing big flavor with clean ingredients, this one is genuinely hard to put down.
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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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