Paraben Free Crispy Cauliflower Manchurian
Bold, saucy, and deeply satisfying, this Indo-Chinese-inspired dish delivers crispy golden florets tossed in a glossy, tangy-sweet sauce that clings to every bite. The batter comes together from cassava flour and arrowroot starch, creating a coating that fries up beautifully in coconut oil without relying on any synthetic additives or preservatives that can sneak into conventional sauces and condiments. Coconut aminos stand in for soy sauce here, bringing that savory depth alongside apple cider vinegar, honey, and plenty of fresh ginger and garlic ā all clean, whole-food ingredients you can feel good about. The sauce thickens into something truly glossy and restaurant-worthy, coating the carrot matchsticks and cauliflower in a way that makes it hard to believe this came together in a single skillet. Parabens and other synthetic preservatives often hide in bottled sauces and pre-made spice blends, so building the sauce from scratch with simple pantry staples is the smartest move for keeping things clean. Finished with fresh scallion greens and cilantro, it's vibrant, aromatic, and genuinely crave-worthy. Serve it straight from the pan while the coating is still crisp ā it disappears fast.
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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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