Name: General Tso’s Cauliflower Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese-American
Ingredients: 1 tbsp oil; 3 cloves garlic, minced; 4 cm ginger, minced; 1 small red chilli, minced; 2 tbsps tomato paste; 150 ml orange juice; 125 ml soy sauce; 80 ml rice vinegar; 50 g sugar; 1.5 tbsps cornstarch mixed with 3 tbsp water (cornstarch slurry); 1 smallish head cauliflower (broken into 5 cm florets); 100 g rice flour (divided: 25 g reserved, 75 g for batter); 2 tbsps cornstarch; 1 tsp baking powder; 1/2 tsp salt; 1 tsp sesame oil; 60 – 80 ml water; 3 cups oil (for frying)

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Introduction

General Tso’s Cauliflower is a delicious vegetarian twist on the classic takeout favorite. Crispy battered cauliflower florets are tossed in a tangy, sweet, and slightly spicy sauce that’s sure to satisfy your cravings. Perfect for a flavorful weeknight dinner or a party appetizer.

The image shows a white plate with a serving of sticky dark brown glazed chicken wings sprinkled with white sesame seeds on the right side. To the left of the chicken, there is a portion of white steamed rice and thin bright orange carrot strips in the front left corner. Behind the rice, there are five small halved green limes and several red cherry tomatoes arranged on a white marbled surface background. The colors are bright, and the textures of the chicken glaze, rice grains, and fresh vegetables are clear and detailed. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp oil
3 cloves garlic (minced)
4 cm ginger (minced)
1 small red chilli
2 tbsps tomato paste
150 ml orange juice
125 ml soy sauce
80 ml rice vinegar
50 g sugar
1.5 tbsps cornstarch (mixed with 3 tbsp water)
1 smallish head cauliflower
100 g rice flour
2 tbsps cornstarch
1 tsp baking powder
1/2 tsp salt
1 tsp sesame oil
60 – 80 ml water
3 cups of oil (for frying)

Instructions

Step 1: Mince the garlic, chilli, and ginger finely. Heat a pan with 1 tbsp of oil and fry the ginger, chilli, and garlic for about 2 minutes. Add the tomato paste and fry for another minute.
Step 2: Add the orange juice, soy sauce, rice vinegar, and sugar to the pan. Bring the mixture to a boil and then add the cornstarch slurry. Stir constantly until the sauce thickens. Lower the heat and let it simmer while you prepare the cauliflower.
Step 3: Break the cauliflower into 5 cm florets and place them in a medium bowl.
Step 4: Set aside 25 g of the rice flour for later use.
Step 5: Heat the frying oil in a deep pan until it reaches 365°F (185°C).
Step 6: In a separate bowl, mix the remaining 75 g rice flour with cornstarch, baking powder, and salt. Add sesame oil and water, then whisk to create a thick batter.
Step 7: Toss the cauliflower florets in the batter to coat evenly. Then sprinkle the reserved 25 g rice flour over the florets and toss once more until no dry flour remains.
Step 8: Fry the battered cauliflower in the hot oil using a slotted spatula or metal spider. Rotate and poke the pieces as they cook, frying until golden brown and crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate to drain excess oil and keep warm.
Step 9: Once all the cauliflower is fried, place it in a large bowl and pour the simmering sauce over the top. Toss gently to coat each floret evenly. Serve immediately, sprinkled with sesame seeds and with a side of rice.

Tips & Variations

For extra heat, add more chopped chilli or a dash of chili flakes to the sauce.
Use gluten-free soy sauce and rice flour to keep this recipe gluten-free.
Try garnishing with chopped green onions or toasted sesame seeds for added flavor and texture.

Storage

Store leftover cauliflower in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to retain crispiness, or warm in the oven at 350°F (175°C) for about 10 minutes. The sauce can be reheated separately on the stove. Avoid microwaving to keep the batter crisp.

How to Serve

This image shows a white square plate with five main visual parts: a pile of sticky dark brown chicken wings coated in shiny sauce and sprinkled with white sesame seeds on the right, on the left side a small mound of white rice with visible grains, fresh bright orange carrot strips placed in front of the rice, several red cherry tomatoes and two lime halves behind the chicken, all arranged on a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the cauliflower instead of frying?

Yes, baking is a healthier alternative. Coat the cauliflower as directed, place on a baking sheet lined with parchment paper, and bake at 425°F (220°C) for 20-25 minutes, turning halfway through until crisp and golden.

Is this recipe vegan?

Yes, this General Tso’s Cauliflower recipe is vegan as it contains no animal products. Just make sure to use a vegan-friendly sugar and soy sauce if needed.