Wheat Free Crispy Cauliflower Manchurian
Manchurian-style cauliflower is one of those dishes that delivers serious restaurant energy right from your own skillet ā bold, sticky, fragrant, and deeply satisfying. The batter here is built entirely from cassava flour and arrowroot starch, which means you get that golden, crispy coating without a trace of wheat in sight. Arrowroot does double duty, lending crunch to the florets and then thickening the glossy sauce into something that clings beautifully to every piece. Coconut aminos stand in for soy sauce and bring that savory, umami depth you'd expect from a classic Manchurian, while fresh ginger, garlic, and scallions keep the aromatics lively and bright. The carrot matchsticks add a subtle sweetness and a little texture that makes the whole dish feel complete. Finishing with cilantro and those reserved scallion greens is a small touch that makes it look as good as it tastes. This is the kind of weeknight dinner that genuinely surprises people ā nobody misses a thing.
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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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