Pecan Free Crispy Cauliflower Manchurian
This dish is a bold, crave-worthy take on the classic Indo-Chinese street food favorite, delivering golden, crispy florets coated in a glossy, tangy-sweet sauce that hits every note. The batter comes together with cassava flour and arrowroot starch, creating a coating that fries up beautifully without any nut-based ingredients in sight ā no cross-contact concerns hiding in the pantry. Coconut aminos, apple cider vinegar, honey, and two kinds of fresh ginger build a sauce that is deeply savory with just enough brightness to keep you going back for another piece. Carrot matchsticks and plenty of scallion and garlic round out the aromatics, making this feel like a full, satisfying meal rather than a simple veggie side. The technique is straightforward ā batter, pan-fry in batches, build the sauce, toss everything together ā and the payoff is a restaurant-quality result right from your own skillet. Serve it immediately so the coating stays crisp and the sauce stays glossy, with a scatter of fresh cilantro if you want a little herbal lift on top.
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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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