Gluten Free Crispy Cauliflower Manchurian
Cauliflower Manchurian is one of those dishes that delivers serious restaurant-level flavor from a completely approachable home kitchen setup. The florets get dredged in a batter made from cassava flour and arrowroot starch ā two naturally grain-free ingredients that fry up beautifully golden and crisp without a trace of wheat in sight. That glossy, sticky sauce built from coconut aminos, honey, apple cider vinegar, and a double hit of fresh ginger is the kind of thing you'll want to spoon over everything. The carrot matchsticks and scallions add just enough texture and freshness to keep each bite interesting. One of the trickier parts of making a dish like this without gluten is getting the batter to actually cling and crisp ā the cassava and arrowroot combination solves that problem completely, giving you a coating that holds its crunch even after being tossed in the sauce. Serve it immediately with a scatter of cilantro and those reserved scallion greens for a finish 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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