High Fructose Corn Syrup Free Crispy Cauliflower Manchurian
Cauliflower Manchurian is one of those dishes that delivers serious restaurant-level drama ā golden, crispy florets tossed in a glossy, fragrant sauce ā and this version does it entirely with clean, whole-food ingredients. The batter is built from cassava flour and arrowroot starch, which crisps up beautifully in coconut oil without relying on any processed additives. The sauce gets its sweet-savory depth from coconut aminos and a touch of real honey, so there's no corn syrup hiding in a bottle of store-bought teriyaki or sweet chili sauce to worry about. Fresh ginger, garlic, scallions, and carrot matchsticks bring layers of flavor and texture that make every bite feel intentional. Arrowroot starch thickens the sauce into something glossy and clingy ā the kind that coats every floret instead of pooling at the bottom of the pan. It's the sort of weeknight dinner that looks far more impressive than the effort involved, and it comes together in one skillet once the cauliflower is fried. Finish it with fresh cilantro and those reserved scallion greens and you've got a dish that's as beautiful as it is satisfying.
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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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