Lupin Free Crispy Cauliflower Manchurian
Cauliflower Manchurian is one of those dishes that delivers serious restaurant-level drama ā golden, crispy florets tossed in a sticky, tangy-sweet sauce with garlic, ginger, and tender carrot matchsticks. The batter here is built from cassava flour and arrowroot starch, which means it fries up beautifully without relying on any legume-based flours that can sneak into Indo-Chinese-style recipes. Coconut aminos stand in for soy sauce and bring that deep, savory backbone while keeping the ingredient list clean and straightforward. The sauce comes together fast once the aromatics hit the pan ā scallions, garlic, and fresh ginger bloom in coconut oil before the glossy, honey-kissed sauce coats everything in about a minute. Tossing the fried cauliflower back in at the end means every piece gets lacquered in that sticky glaze without losing its crisp edges. Finished with fresh cilantro and a scatter of sliced scallion greens, it looks as good as it tastes. This is the kind of weeknight showstopper that makes it genuinely easy to skip the takeout menu.
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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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