Legume Free Crispy Cauliflower Manchurian
Manchurian-style cauliflower is one of those dishes that delivers serious restaurant energy right from your own skillet ā bold, glossy, fragrant, and deeply satisfying. The batter here uses cassava flour and arrowroot starch instead of the chickpea flour you'd typically find in Indo-Chinese cooking, which makes this version completely free of legumes without sacrificing that irresistible crispy coating. Each floret gets pan-fried in coconut oil until golden and set, then tossed in a sticky sauce built from coconut aminos, honey, apple cider vinegar, and plenty of fresh ginger and garlic. The carrot matchsticks add a subtle sweetness and a little crunch that plays beautifully against the tender cauliflower. Scallions run through the whole dish ā cooked into the sauce base and scattered fresh on top ā giving every bite a bright, savory lift. Finish it with cilantro if you like, and serve it immediately while the sauce is still clinging and glossy. It's the kind of weeknight dinner that feels like a treat.
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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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