Pescatarian Crispy Cauliflower Manchurian
Bold, saucy, and deeply satisfying, this dish takes humble cauliflower florets and transforms them into something that genuinely competes with your favorite takeout order. The florets get dredged in a cassava flour and arrowroot batter seasoned with turmeric and ginger, then pan-fried in coconut oil until the coating is shatteringly golden and the insides are perfectly tender. That texture alone is worth making this recipe for. Then comes the sauce ā a glossy, fragrant blend of coconut aminos, honey, apple cider vinegar, garlic, fresh ginger, and carrot matchsticks that clings to every single piece in the most satisfying way. Because the entire dish is built from whole-food, plant-forward ingredients with no meat in sight, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds required. It's the kind of weeknight dinner that looks impressive enough to serve to guests but comes together in one skillet without much fuss. Finish it with a shower of fresh cilantro and sliced scallion greens, and you've got a plate that's as beautiful as it is craveable.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!