Nutmeg Free Crispy Cauliflower Manchurian
Cauliflower Manchurian is one of those dishes that manages to feel both deeply satisfying and surprisingly light ā crispy, saucy, and packed with bold flavor from fresh ginger, garlic, and a glossy coconut aminos glaze. The batter here uses cassava flour and arrowroot starch, which fry up beautifully golden without any of the warming spices that can sneak into store-bought coatings or restaurant versions. Ground turmeric and ginger do all the heavy lifting in the flavor department, so there's no need for nutmeg or any of the blended spice mixes that often contain it. The sauce comes together fast ā coconut aminos, apple cider vinegar, honey, and a hit of fresh ginger create something tangy, savory, and just a little sweet that clings to every floret. Carrot matchsticks and scallions add color and a gentle crunch that makes the whole dish feel restaurant-worthy. Finish it with fresh cilantro and those reserved scallion greens, and you've got a plate that looks as good as it tastes.
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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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