Gelatin Free Crispy Cauliflower Manchurian
Bold, saucy, and deeply satisfying, this Indo-Chinese-inspired dish delivers crispy golden florets tossed in a glossy, tangy-sweet sauce that clings to every bite. The batter is built from cassava flour and arrowroot starch, which fry up beautifully without relying on any animal-derived thickeners or setting agents ā making this completely free of hidden gelatin concerns that can sneak into restaurant versions of the dish. The sauce gets its body from a small amount of arrowroot starch dissolved into coconut aminos, apple cider vinegar, and honey, so the glossy finish is entirely plant-based and clean. Aromatics like fresh ginger, garlic, scallions, and carrot matchsticks give the sauce real depth and a little crunch that makes each forkful interesting. Frying the cauliflower in two batches in coconut oil is the key move here ā it keeps the coating crisp rather than steamed, so the texture holds up even after tossing in the sauce. Finished with fresh cilantro and sliced scallion greens, this is the kind of weeknight showstopper that genuinely surprises people at the table.
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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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