Oats Free Crispy Cauliflower Manchurian
Cauliflower Manchurian is one of those dishes that delivers serious restaurant-level drama right from your home skillet ā golden, crispy florets tossed in a sticky, tangy-sweet sauce with garlic, ginger, and tender carrot matchsticks. The batter here is built entirely from cassava flour and arrowroot starch, so there's no grain or gluten in sight, and absolutely nothing derived from oats anywhere in the ingredient list. That combination creates a coating that clings beautifully to each floret and fries up with a satisfying crunch that holds its own even after being tossed in the glossy sauce. The sauce itself is a punchy blend of coconut aminos, apple cider vinegar, honey, and fresh ginger ā bold, layered, and completely free of any hidden additives you'd need to second-guess. Cooking the cauliflower in two uncrowded batches is the move that keeps everything crispy rather than steamed, so don't skip that step. Finished with scallion greens and fresh cilantro, this is the kind of weeknight dinner that looks like you put in way more effort than you 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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