Description
A vegetarian twist on the classic Chinese-American dish, General Tso’s Cauliflower features crispy fried cauliflower florets tossed in a savory, sweet, and tangy sauce, garnished with scallions and sesame seeds. Perfect as a main course or appetizer.
Ingredients
Units
Scale
- 1 small head cauliflower, cut into small florets
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1/4 cup water
- 1 cup rice flour
- 2 teaspoons toasted sesame seeds
- 2 to 3 cups peanut or canola oil (for frying)
- 1 tablespoon peanut or canola oil
- 2 teaspoons finely minced ginger
- 2 cloves garlic, finely minced
- 5 whole dried red chili peppers (optional)
- 1/2 tablespoon Shaoxing wine
- 1/2 teaspoon sesame oil
- 1 1/2 tablespoons light soy sauce
- 2 teaspoons rice vinegar
- 2 tablespoons sugar
- 1 cup water or stock
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
- 1 scallion, cut at an angle into half-inch pieces
Instructions
- Cut the cauliflower into 1- to 2-inch chunks. In a large bowl, mix the cornstarch, baking soda, salt, sesame oil, white pepper, water, and 3/4 cup of rice flour to form a batter.
- Toss the cauliflower into the batter, ensuring it’s well-coated. Sprinkle the remaining 1/4 cup of rice flour over the cauliflower and stir until everything sticks. Sprinkle toasted sesame seeds evenly over the cauliflower.
- Heat oil to 375°F (190°C) in a cast iron pan or small pot. Fry the cauliflower in batches until light golden brown and crunchy (about 3 minutes). Transfer to a baking sheet lined with paper towels.
- In a wok over medium heat, add 1 tablespoon oil. Add minced ginger and fry for 15 seconds. Add garlic and dried red chili peppers; stir for 10 seconds.
- Add Shaoxing wine, then immediately add sesame oil, light soy sauce, rice vinegar, sugar, and water or stock. Turn heat to low and let the mixture simmer.
- Gradually add the cornstarch slurry to the sauce while stirring constantly. Let it simmer for 20 seconds until the sauce thickens.
- Add the fried cauliflower and scallions to the sauce. Toss to coat everything evenly. Serve immediately.
Notes
- For a gluten-free version, use gluten-free soy sauce and rice flour.
- Adjust the number of dried chili peppers to control the heat level.
- Serve with steamed rice for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 660mg
- Fat: 23g
- Saturated Fat: 2g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg