Walnut Free Crispy Cauliflower Manchurian
This Indo-Chinese street food classic gets a stunning homemade treatment, with golden, battered cauliflower florets tossed in a sticky, tangy-sweet sauce that clings to every crispy edge. The batter is built from cassava flour and arrowroot starch, giving each floret a shatteringly light crust that holds up beautifully once it hits the sauce. Coconut aminos, apple cider vinegar, honey, and two hits of fresh ginger ā one grated into the sauce base, one minced into the aromatics ā layer up a flavor that tastes far more complex than the ingredient list suggests. Carrot matchsticks and scallions add color and a little crunch, while garlic and ginger cooked in coconut oil give the whole dish that irresistible savory backbone. The entire sauce comes together in minutes once the cauliflower is fried, so the timing feels surprisingly manageable for such a showstopping result. There are no nuts anywhere in this recipe ā no walnut oil, no nut-based thickeners, nothing hiding in the sauce ā just clean, whole-food ingredients doing all the heavy lifting. Finish it with fresh cilantro and those reserved scallion greens and you've got a plate that looks like it came straight from a restaurant kitchen.
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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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