Description
General Tso’s Cauliflower is a delicious vegetarian twist on the classic Chinese-American favorite, featuring crispy fried cauliflower florets coated in a tangy, sweet, and savory sauce. This recipe offers a flavorful plant-based option that’s perfect as a main dish or appetizer.
Ingredients
Scale
Cauliflower
- 1 medium head cauliflower (about 4 cups florets)
Batter
- 1 cup cornstarch
- Pinch of salt and pepper
Sauce
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
Other
- Vegetable oil for frying (about 2 cups)
- 2 green onions, sliced (for garnish)
Instructions
- Prepare Cauliflower: Cut the cauliflower into bite-sized florets and rinse them thoroughly under cold water to remove any impurities and to keep them fresh.
- Make Batter and Coat Cauliflower: Combine the cornstarch with a pinch of salt and pepper in a bowl. Toss the cauliflower florets in this mixture until each piece is evenly coated to ensure a crispy texture when fried.
- Fry Cauliflower: Heat about 2 cups of vegetable oil in a deep skillet or pan over medium-high heat. Once the oil is hot, carefully add the coated cauliflower florets. Fry them in batches until they turn golden brown and crispy on all sides. Remove and drain on paper towels to remove excess oil.
- Prepare Sauce: In a separate bowl, whisk together the soy sauce, minced garlic, minced ginger, sugar, rice vinegar, and sesame oil until the sugar dissolves and the mixture is well combined.
- Combine and Cook: Pour the prepared sauce into a clean skillet or pan over medium heat. Add the fried cauliflower florets and toss gently. Continue cooking until the sauce thickens and evenly coats each piece of cauliflower, about 2-3 minutes.
- Serve: Transfer the sauced cauliflower to a serving plate and garnish with sliced green onions for a fresh, aromatic finish. Serve immediately while hot and crispy.
Notes
- Use fresh cauliflower to ensure the best texture and flavor.
- Maintain oil temperature during frying for crispiness and to avoid sogginess.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- The sauce can be adjusted in sweetness or acidity by modifying sugar or rice vinegar amounts.
- Leftover fried cauliflower is best reheated briefly in an oven or air fryer to regain crispiness.
