Soy Free Crispy Cauliflower Manchurian

Total time50 min

Prep time20 min

Cook time30 min

Cauliflower Manchurian is one of those dishes that delivers serious restaurant-level drama — crispy, saucy, fragrant — and this version pulls it off beautifully without a drop of soy. The usual shortcut in recipes like this is a splash of soy sauce, but here coconut aminos step in and bring that same savory depth while keeping things completely soy-free. Cassava flour and arrowroot starch form a batter that clings to each floret and fries up genuinely golden and crisp in coconut oil, so you're not sacrificing texture at all. The sauce comes together fast with fresh ginger, garlic, carrot matchsticks, apple cider vinegar, and honey, then thickens into a glossy, sticky coating that wraps around every piece. Turmeric and ginger in the batter add a warm, earthy undertone that makes the whole dish feel layered and intentional rather than one-note. Finished with scallion greens and fresh cilantro, it's bright, bold, and the kind of thing that disappears from the plate before you've even sat down.

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Ingredients

4 servings

For the battered cauliflower

1 medium head cauliflower (about 2 lb), cut into 1 ½-inch florets
⅓ cup cassava flour
Bob's Red Mill Grain Free Cassava Flour Otto's Naturals Organic Multi-Purpose Cassava Flour, Gluten Free Otto's Naturals Cassava Flour, 32 oz Simple Truth Organic Gluten Free Cassava Flour Ottos Naturals Flour Cassava - 1 LB
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3 tbsp arrowroot starch
½ tsp fine sea salt
½ tsp ground turmeric
½ tsp ground ginger
⅓ 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 — 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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