General Tso's Cauliflower (左宗棠花椰菜)
General Tso's Cauliflower is a delicious vegetarian twist on the classic Chinese takeout dish. The crispy cauliflower florets are coated in a sweet and tangy sauce, creating a perfect balance of flavors and textures.
Ingredients
- 1 head of cauliflower, cut into florets
- 1 cup of all-purpose flour
- 1 cup of water
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1/4 cup of vegetable broth
- 3 cloves of garlic, minced
- 1 teaspoon of fresh ginger, grated
- 1/4 cup of brown sugar
- 1 tablespoon of cornstarch
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Cooked rice or quinoa (optional, for serving)
Instructions
- In a bowl, whisk together the flour and water to create a batter.
- Dip the cauliflower florets into the batter, ensuring they are fully coated.
- Heat oil in a large skillet over medium-high heat. Fry the battered cauliflower in batches until golden brown and crispy. Remove and set aside on a paper towel-lined plate.
- In a small bowl, mix together the soy sauce, rice vinegar, vegetable broth, garlic, ginger, brown sugar, and cornstarch to make the sauce.
- Pour the sauce into the skillet and bring to a simmer. Cook until the sauce thickens and becomes glossy.
- Add the fried cauliflower to the skillet and toss to coat in the sauce.
- Transfer the General Tso's Cauliflower to a serving dish and garnish with chopped green onions and sesame seeds.
- Serve with cooked rice or quinoa, if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 8g
- Fat
- 12g
Supplies
Large skillet Bowls Whisk Tongs Measuring cups and spoons
Tools
Stove Knife Cutting board Frying pan
Serving suggestions
Serving suggestions: General Tso's Cauliflower pairs well with steamed vegetables and a side of white or brown rice.
Tips & tricks
Tips: Make sure the cauliflower florets are dry before dipping them in the batter to ensure a crispy coating.
Cost
$10