Seeds Free Crispy Cauliflower Manchurian
This Indo-Chinese street food classic delivers serious crunch and bold, glossy sauce ā and every single ingredient here is naturally free from seeds and seed-derived oils. The batter is built from cassava flour and arrowroot starch, which together create a coating that fries up golden and crisp without any sesame, sunflower, or other seed-based additions that can sneak into takeout versions. Coconut aminos stand in for soy sauce, bringing that deep savory hit alongside apple cider vinegar and honey for a sauce that's tangy, sweet, and absolutely clings to every floret. Fresh ginger, garlic, scallions, and carrot matchsticks round out the aromatics, making this feel genuinely vibrant rather than like a compromise dish. The technique matters here ā frying the cauliflower in batches keeps the coating set and crispy before it ever meets the sauce, so you're not left with a soggy pile. Tossing everything together at the end means each piece gets lacquered in that glossy, thickened sauce right before it hits the plate. Finish with fresh cilantro and scallion greens and you've got a showstopper that's as fun to eat as it looks.
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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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