Shellfish Free Crispy Cauliflower Manchurian
Cauliflower Manchurian is one of those dishes that genuinely surprises people ā bold, saucy, and deeply savory, with crispy battered florets that hold their crunch even after being tossed in a glossy, fragrant sauce. The batter is built from cassava flour and arrowroot starch, which fry up beautifully golden and cling to every floret without any wheat or shellfish-derived ingredients in sight. Coconut aminos stand in as the umami backbone of the sauce, delivering that rich, soy-sauce depth alongside honey, apple cider vinegar, and a double hit of fresh ginger for brightness and warmth. Garlic, scallions, and carrot matchsticks round out the stir-fry base, making this feel like a full, restaurant-worthy plate rather than a simple veggie side. The technique matters here ā frying the cauliflower in batches keeps the coating crisp, and stirring the arrowroot slurry right before it hits the pan gives you that glossy, clingy sauce that makes every bite irresistible. Finish it with fresh cilantro and those reserved scallion greens, and you've got a dish that looks as good as it tastes.
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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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