Seed Oil Free Crispy Cauliflower Manchurian
Cauliflower Manchurian is one of those dishes that manages to feel both deeply satisfying and genuinely exciting ā crispy, saucy, and packed with bold ginger and garlic flavor in every bite. The batter here is built from cassava flour and arrowroot starch, which fries up beautifully golden in coconut oil without a drop of canola, sunflower, or any other refined seed oil in sight. That swap matters more than it might seem, since takeout-style sauces and restaurant frying are two of the sneakiest places industrial oils tend to hide. The glossy sauce comes together from coconut aminos, apple cider vinegar, honey, and fresh aromatics, so it's punchy and complex without relying on anything processed. Carrot matchsticks and plenty of scallion add color and a little crunch that makes the whole skillet feel vibrant and alive. Toss the fried florets in right at the end so they stay crispy and every piece gets coated in that sticky, fragrant glaze. Finish with fresh cilantro and the reserved scallion greens, and you've got a showstopper that tastes like it took far more effort than it actually did.
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!