Hazelnut 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 ā built from cassava flour and arrowroot starch with a warm hit of turmeric and ginger ā fries up beautifully in coconut oil, giving you that irresistible crunch without relying on any tree nut-derived ingredients or oils. The sauce layers coconut aminos, apple cider vinegar, honey, garlic, and fresh ginger into something that tastes far more complex than the short ingredient list suggests. Carrot matchsticks and scallions add color and a little bite, while a final toss in the skillet ensures every floret is lacquered and glossy before it hits the plate. For anyone navigating tree nut concerns, this kind of takeout-style dish can feel off-limits ā but every component here is straightforward and easy to verify. Finish it with fresh cilantro and those reserved scallion greens for a pop of freshness that makes the whole thing look as good as it tastes. This one is 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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