Yeast Free Crispy Cauliflower Manchurian
Bold, saucy, and deeply satisfying, this Indo-Chinese-inspired dish delivers everything you want from a restaurant-style takeout favorite ā right from your own skillet. Cauliflower florets get dredged in a cassava flour and arrowroot batter seasoned with turmeric and ginger, then pan-fried in coconut oil until the coating is genuinely golden and crisp. The sauce brings together coconut aminos, apple cider vinegar, honey, garlic, fresh ginger, and carrot matchsticks into something glossy and complex that clings to every floret. Because the recipe leans on coconut aminos instead of conventional soy sauce and skips any fermented or leavened ingredients entirely, it sidesteps the hidden yeast that sneaks into so many bottled sauces and condiments. Everything here is built from scratch, so you stay in full control of what goes into the pan. Finished with sliced scallion greens and fresh cilantro, it looks as vibrant as it tastes. Serve it immediately straight from the skillet while the coating is still crackling ā this one does not wait.
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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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