General Tso’s Cauliflower
User Reviews
4.8
General Tso’s Cauliflower
Description
The preparation begins by cutting cauliflower into sizable chunks and coating them in a batter made from cornstarch, baking soda, salt, sesame oil, white pepper, water, and rice flour. An additional dusting of rice flour with toasted sesame seeds helps the batter adhere and adds crunch. The cauliflower is deep-fried in hot peanut or canola oil until a light golden crispness forms.
The sauce is prepared by sautéing minced ginger, garlic, and dried chili peppers in oil to release their aroma, then adding Shaoxing wine, soy sauce, rice vinegar, sugar, water or stock, and a cornstarch slurry to thicken. The fried cauliflower is coated in this glossy, flavorful sauce and garnished with scallions for freshness. The final dish offers a balance of crispy texture and tangy, sweet, mildly spicy flavor reminiscent of General Tso’s chicken but using cauliflower as a vegetarian alternative.
Ingredients
For the cauliflower:
- 1 cauliflower small head
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
- ¼ cup water
- 1 cup rice flour
- 2 teaspoons sesame seeds toasted
- 2 to 3 cups peanut oil for frying, or canola oil
For the sauce:
- 1 tablespoon peanut oil or canola oil
- 2 teaspoons ginger (finely minced)
- 2 cloves garlic (finely minced)
- 5 red chili pepper optional, whole, dried
- ½ tablespoon Shaoxing wine
- ½ teaspoon sesame oil
- 1½ tablespoons soy sauce light
- 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 (3-5cm) chunks. Mix the cornstarch, baking soda, salt, sesame oil, white pepper, water, and three quarters of the rice flour in a large bowl until it forms a batter.
- Toss the cauliflower into the batter, and fold together until the cauliflower is well-coated. Sprinkle the remaining rice flour over the cauliflower, and stir until everything is sticking to it. There should be no more batter at the bottom of the bowl. If there is, just add a little bit more rice flour. If the batter looks dry or crumbly, add a teaspoon or two of water. Sprinkle the toasted sesame seeds evenly over the cauliflower.
- Heat the 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), and transfer to a baking sheet lined with paper towels.
- Heat 1 tablespoon oil in your wok over medium heat. Add the minced ginger, and fry for 15 seconds. Add the garlic and dried red pepper. Stir for 10 seconds. Add the Shaoxing wine, and immediately add the sesame oil, light soy sauce, rice vinegar, sugar, and water (or stock). Turn the heat down to low, letting the entire mixture simmer.
- To make the cauliflower extra crispy, fry it for a second time in batches for about 20 seconds or until golden brown, and drain on paper towels. Add the cornstarch slurry gradually to the sauce while stirring constantly, and simmer for 20 seconds. The sauce should be thick enough to coat a spoon.
- Add the cauliflower and scallions, and toss the entire mixture until everything is well-coated in the sauce. Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 2g | 10% |
| Sodium | 660mg | 28% |
| Potassium | 316mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 46.9mg | 52% |
| Calcium | 32mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
