Pistachio Free Crispy Cauliflower Manchurian
This Indo-Chinese street food classic gets a seriously satisfying plant-based makeover, and every bite delivers that craveworthy combination of crispy, saucy, and deeply aromatic. The cauliflower florets are coated in a cassava flour and arrowroot batter seasoned with turmeric and ginger, then pan-fried in coconut oil until golden and tender ā no oven required, just a hot skillet and a little patience. The glossy sauce comes together from coconut aminos, apple cider vinegar, honey, garlic, and fresh ginger, thickened with arrowroot until it clings to every floret in the most irresistible way. Carrot matchsticks and scallions add color and a gentle crunch that makes the whole dish feel restaurant-worthy. Because every ingredient here is straightforward and whole-food-based, you never have to second-guess what's in it or worry about hidden additives sneaking into your meal. Finished with fresh cilantro and sliced scallion greens, it's as beautiful to look at as it is to eat. Serve it straight from the pan while the coating is still crisp ā this one does not 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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