General Tso’s Cauliflower

I mean, think about what this recipe means. It means you're going to fry up some golden brown fried bits of cauliflower and coat them in a luscious sweet and spicy sauce.

General Tso's Cauliflower

Print Grocery List Print Recipe
Serves: 6 Total Time: 50 minutes

Ingredients

  • For the General Tso's Sauce:
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 knob of ginger, grated
  • ½ cup chicken or vegetable broth
  • ½ cup soy sauce
  • ⅓ cup rice vinegar
  • ¼ cup sugar (more to taste)
  • 2 tablespoons tomato paste
  • 2 tablespoons cornstarch, dissolved in 1-2 tablespoons of cold water

  • For the Batter:
  • 1 cup flour
  • ⅔ cup cornstarch
  • 1½ teaspoons baking powder
  • 2 teaspoons salt
  • 4 eggs
  • water as needed (about ½ cup)

  • Other Ingredients:
  • 1 head cauliflower, cut into small florets
  • a deep layer of oil for frying
  • scallions and sesame seeds for topping
  • Your favorite rice, cooked (sticky, jasmine, and basmati would all be great options)

Instructions

1

General Tso's Sauce: Heat the sesame oil in a small saucepan over medium low heat. Add the ginger and garlic and stir fry for a minute or two. Add remaining ingredients and whisk to combine. Bring to a low boil; simmer for another 20-30 minutes or until sauce is thickened. Add more sweetness, citrus, etc. to your taste.

2

Cauliflower Batter: Whisk all the batter ingredients until a loose batter forms. The batter should be thick enough to cling to the cauliflower and cover it but stay loose enough to easily drip off (adjust thickness with water).

3

Cauliflower Frying: Pour oil into a heavy bottomed skillet to make it deep enough so it will cover the cauliflower about halfway (probably ends up being a few cups). Heat the oil over medium heat. Drop a small bit of batter in the oil to test it - when it rises to the top and bubbles, the oil is ready.

4

Dip cauliflower florets in the batter and let the excess drip off before gently setting in the oil. Fry for a few minutes on each side, then flip, repeating sides several times if necessary until you get a nice golden brown fried exterior. The additional frying time helps make it a little crunchier, which I very much like. Remove and set on a cooling rack with paper towels underneath (again, rather than putting it all on a plate or bowl with paper towels, this keeps it crispy vs. soggy).

5

Serving: Toss the fried cauliflower with the sauce (enough just to cover) and sprinkle with scallions and sesame seeds for serving. Serve with rice.

 

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