Peanut Free Crispy Cauliflower Manchurian
Crispy, saucy, and packed with bold Indo-Chinese flavor, this plant-based dish delivers the kind of takeout-style satisfaction that's genuinely hard to replicate at home ā until now. The cauliflower florets get dredged in a cassava flour and arrowroot batter seasoned with turmeric and ginger, then pan-fried in coconut oil until each piece is golden and tender with a coating that actually stays put. The glossy sauce ā built from coconut aminos, apple cider vinegar, honey, garlic, fresh ginger, and carrot matchsticks ā comes together in minutes and clings to every floret beautifully. Because the entire recipe leans on whole, recognizable ingredients, you never have to second-guess what's in the bottle or worry about shared-facility warnings the way you might with a jarred stir-fry sauce. Scallion greens and fresh cilantro scattered on top add a bright, herby finish that makes the whole plate look as good as it tastes. Serve it straight from the skillet while the coating is still crisp ā this one doesn't like to wait.
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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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