Sesame Free Crispy Cauliflower Manchurian
Cauliflower Manchurian is one of those dishes that delivers serious restaurant-level drama ā golden, crispy florets tossed in a sticky, glossy sauce loaded with garlic, ginger, scallions, and carrot matchsticks. The batter is built from cassava flour and arrowroot starch, which fries up beautifully without any wheat or hidden allergens, and the sauce leans on coconut aminos and apple cider vinegar for that deep, tangy-savory punch. For anyone navigating a sesame-free kitchen, Indo-Chinese takeout can feel completely off the table ā soy sauce blends and stir-fry sauces are notorious for sneaking in sesame oil ā but every single ingredient here is clean and easy to verify. The coconut aminos do a lot of heavy lifting, bringing that umami depth you'd expect from a classic Manchurian without any of the usual concerns. Frying the florets in two batches in coconut oil is the move that keeps everything genuinely crispy rather than steamy and soft, so don't skip that step. The sauce thickens fast and clings to every piece, making the whole skillet look almost too good to eat. Finish it with fresh cilantro and those reserved scallion greens and you've got a showstopper that tastes like it took far more effort than it actually did.
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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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