Description
Enjoy a quick and flavorful vegetarian take on a Chinese takeout classic with this General Tso’s Cauliflower recipe. Crispy cauliflower florets are tossed in a savory, sweet, and spicy sauce, perfect for a weeknight meal.
Ingredients
Scale
- 1 lb cauliflower florets
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup water
- Vegetable oil for frying
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tbsp ketchup
- 1 tbsp sriracha or chili garlic sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- In a bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually add water, whisking until a smooth batter forms.
- Heat about 2 inches of vegetable oil in a wok or deep skillet over medium-high heat to 350°F (175°C).
- Dip cauliflower florets in the batter, ensuring they are fully coated.
- Carefully add battered cauliflower to the hot oil in batches, being careful not to overcrowd the pan. Fry for 5-7 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- In a separate skillet or wok, heat 2 tbsp vegetable oil over medium heat. Add garlic and ginger and cook until fragrant, about 30 seconds.
- Whisk together soy sauce, rice vinegar, sugar, ketchup, sriracha, and sesame oil in a small bowl. Pour into the skillet.
- Bring the sauce to a simmer, then stir in the cornstarch slurry. Cook, stirring, until the sauce thickens.
- Add the fried cauliflower to the thickened sauce and toss to coat evenly.
- Serve immediately, garnished with sesame seeds and green onions.
Notes
- For extra crispy cauliflower, double-fry the florets. Fry once until lightly golden, remove, then fry again until deep golden brown.
- Adjust the sriracha to your spice preference.
- You can bake the cauliflower instead of frying for a healthier option. Toss battered cauliflower with a little oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg