Crispy, saucy, and packed with bold Indo-Chinese flavor, this plant-based dish delivers everything you want from a restaurant-style Manchurian without a single trip out the door. The cauliflower florets get dredged in a cassava flour and arrowroot batter seasoned with turmeric and ginger, then pan-fried in coconut oil until each piece is genuinely golden and crisp — not soggy, not pale. The glossy sauce comes together fast with coconut aminos, apple cider vinegar, honey, garlic, fresh ginger, and tender carrot matchsticks, thickened with just enough arrowroot to cling beautifully to every floret. Because the whole recipe leans on pantry-friendly, whole-food ingredients, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from shared processing facilities. Everything from the batter to the stir-fry sauce is built from scratch, so you stay in complete control of what goes into the pan. Finish it with a scatter of fresh cilantro and those reserved scallion greens, and it looks as impressive as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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 — 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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(webp)/www.instacart.com/assets/domains/product-image/file/large_1da41554-f4b4-4db3-9a85-b26f6462b3b2.png)
