Manchurian Cauliflower

Source: A friend | Serves: 2 as a meal | Time: ~30 min

Manchurian Cauliflower



1 head of #cauliflower, cut into florets

1/3 cup chickpea flour

1/3 cup whole wheat flour

1/2 cup tapioca starch

1 tsp garlic powder

1/2 tsp cayenne

1/2 tsp cayenne

1/2 tsp black pepper

2 tbsp coconut aminos

1 cup water

Neutral oil for frying


1 large yellow onion

2 cloves garlic

2 tsp ginger

3 tbsp coconut aminos

1-2 tsp sriracha

1/2 cup ketchup (I use True Made)

2 tsp sesame oil

1/2 cup water

2 tbsp fresh cilantro



Preheat oven to 250 F.

Steam cauliflower florets for about 4 minutes. Drain and rinse with cold water. Pat dry and set aside.

Combine both flours, starch, garlic powder, cayenne, and black pepper. Add aminos and water to make the batter.

Heat a thin layer of oil in a large skillet over med-hi heat. Working in batches, dip the cauliflower florets in the batter and add to the skillet. Cook until golden brown (~4-5 min). Transfer to a baking pan and keep them warm in the oven.

To make the sauce, add the onion to the same skillet you used for the cauliflower over med-hi heat and cook until soft (~5 min). Add the garlic and ginger and cook an additional minute. Stir in the aminos, sriracha, ketchup, and sesame oil. Cook for about a minute. Gradually add the water stirring constantly and simmer until the sauce has thickened (~2 min).

Return the friend cauliflower to the pan and stir it into the sauce. Cook another minute to coat.

Serve with cilantro.

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