Rice Free Crispy Cauliflower Manchurian
Manchurian-style cauliflower is one of those dishes that delivers serious restaurant energy right from your own skillet ā bold, sticky, garlicky, and deeply satisfying. The batter here uses cassava flour and arrowroot starch instead of the usual rice flour, so every floret still gets that golden, crispy coating without a single grain of rice in sight. Coconut aminos stand in for soy sauce and bring a rich, savory depth to the glossy sauce, which gets a bright kick from fresh ginger, garlic, apple cider vinegar, and a touch of honey. The cauliflower is pan-fried in batches until the coating is set and beautifully golden, then tossed with carrot matchsticks and scallions in that thickened, shiny sauce until every piece is coated and clinging. It's the kind of dish that looks like it took way more effort than it did. Finish it with fresh cilantro and those reserved scallion greens for a pop of color and freshness that makes the whole plate feel complete. Whether you're navigating a grain-free lifestyle or just looking for a vegetable dish that genuinely excites people at the table, this one delivers.
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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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