Xanthan Gum Free Crispy Cauliflower Manchurian
Cauliflower Manchurian is one of those dishes that delivers serious restaurant-level drama ā crispy, saucy, fragrant, and deeply satisfying ā and this version pulls it off without a single additive or stabilizer in sight. The batter is built entirely from cassava flour and arrowroot starch, which together create a coating that turns genuinely golden and crisp in the pan, no gums needed. That same arrowroot does double duty in the sauce, thickening the coconut aminos, honey, and apple cider vinegar mixture into a glossy, clinging glaze that coats every floret beautifully. Fresh ginger appears twice ā once in the batter and again in the sauce ā layering warmth and brightness throughout the whole dish. Carrot matchsticks and scallions add color and a little crunch, while the garlic and ginger base keeps the sauce bold and aromatic. The key to getting that crispy exterior is cooking the florets in batches so they fry rather than steam, and the payoff is absolutely worth the extra few minutes. Finish it with fresh cilantro and those reserved scallion greens and you've got something that looks and 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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