Lactose Free Crispy Cauliflower Manchurian
Crispy, saucy, and packed with bold Indo-Chinese flavor, this plant-based dish delivers everything you want from a takeout-style meal ā without a drop of dairy anywhere in sight. The batter is built from cassava flour and arrowroot starch, which fries up into a genuinely golden, crunchy coating that holds its texture even after being tossed in sauce. That sauce is where things get really exciting: coconut aminos, apple cider vinegar, honey, fresh ginger, and garlic come together into something glossy, tangy, and deeply savory. Carrot matchsticks and scallions add crunch and color, making this feel like a full, restaurant-worthy plate rather than a simple veggie side. Because every ingredient here is naturally free of dairy, there's no need to scrutinize labels or swap anything out ā it just works as written. Finish it with fresh cilantro and those reserved scallion greens for a pop of brightness that ties the whole dish together. Serve it immediately straight from the skillet and watch it disappear fast.
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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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