Nitrate & Nitrite Free Crispy Cauliflower Manchurian
Bold, saucy, and deeply satisfying, this Indo-Chinese-inspired dish delivers everything you want from a takeout-style meal ā crackling battered florets, a glossy umami sauce, and enough ginger and garlic to make the whole kitchen smell incredible. The batter is built from cassava flour and arrowroot starch, which fries up beautifully golden in coconut oil without relying on any processed additives or cured ingredients that can sneak unwanted preservatives into your plate. The sauce leans on coconut aminos instead of conventional soy sauce, which means you sidestep the hidden sodium and additive concerns that come with many bottled condiments, while still getting that deep, savory depth. Fresh ginger appears twice ā once grated into the sauce base and once minced into the stir-fry ā so the heat is bright and clean rather than artificial. Carrot matchsticks and scallions add color and crunch, and the whole thing comes together in one skillet once your cauliflower is fried. It's the kind of dish that genuinely surprises people who assume clean-ingredient cooking has to be bland or fussy. Finish it with fresh cilantro and those reserved scallion greens, and it looks as good 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!