Pregnancy Friendly Crispy Cauliflower Manchurian
Crispy, saucy, and packed with bold Indo-Chinese flavor, this plant-based dish delivers serious restaurant vibes straight from your own kitchen. The cauliflower florets get dipped in a turmeric-and-ginger-spiced batter made from cassava flour and arrowroot starch, then pan-fried in coconut oil until deeply golden and satisfyingly crunchy. What makes this a smart choice during pregnancy is what's not in it ā no soy sauce, no MSG, no alcohol-based sauces ā just clean, whole-food ingredients you can feel good about. Coconut aminos stand in for soy sauce, delivering that savory depth without the additives often found in bottled stir-fry sauces. Fresh ginger and garlic bring natural warmth and flavor, while carrot matchsticks and scallions add color, crunch, and a little extra nutrition to every bite. The glossy sauce clings to every floret beautifully, so you get that takeout-style satisfaction without any of the guesswork about what's actually in your food. Finish it with fresh cilantro and a scatter of scallion greens, and it's as pretty as it is delicious.
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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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