MSG 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, and packed with ginger, garlic, and a tangy-sweet sauce that clings to every crispy floret. The batter here uses cassava flour and arrowroot starch, which fry up beautifully golden without any of the additives or flavor enhancers that sneak into so many takeout-style sauces. Coconut aminos stand in for soy sauce and bring that deep, savory backbone naturally, while apple cider vinegar and honey round out the sauce with brightness and just enough sweetness. Fresh ginger appears twice ā once grated into the sauce base and again minced into the stir-fry ā so the heat is layered and real, not manufactured. Carrot matchsticks and scallions add color and a little crunch, making this feel like a complete, vibrant dish rather than just a side. It comes together in one skillet, and the key is tossing the cauliflower in at the very end so that crispy coating stays intact and soaks up just enough sauce without going soggy. Finish it with fresh cilantro and those reserved scallion greens and you've got something that looks and tastes like it took way more effort than it actually did.
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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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