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General Tso’s Cauliflower Recipe

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★★★★★

4.4 from 107 reviews

General Tso’s Cauliflower is a delicious vegetarian take on the classic Chinese-American dish, featuring crispy battered cauliflower florets coated in a tangy, sweet, and slightly spicy orange sauce. This recipe uses a flavorful sauce made with garlic, ginger, chilli, tomato paste, orange juice, soy sauce, and rice vinegar to create a vibrant and satisfying meal perfect for serving with steamed rice.

Ingredients

Scale

Sauce 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)

Cauliflower Batter & Frying

  • 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)

Instructions

  1. Prepare the Sauce: Mince the garlic, chilli, and ginger finely. Heat a pan over medium heat and add 1 tablespoon of oil. Fry the minced ginger, chilli, and garlic for about 2 minutes until fragrant. Add 2 tablespoons of tomato paste and fry for another minute to develop the flavor.
  2. Simmer the Sauce: Pour in the orange juice, soy sauce, rice vinegar, and add the sugar. Bring the mixture to a boil. Stir in the cornstarch slurry gradually while stirring constantly, allowing the sauce to thicken. Once thickened, reduce heat to low and let the sauce simmer gently while preparing the cauliflower.
  3. Prep the Cauliflower: Break the cauliflower into approximately 5 cm florets and set aside in a medium bowl. Reserve 25 grams of the rice flour for later use.
  4. Heat Oil for Frying: Heat the 3 cups of oil in a deep pan or wok until it reaches around 365°F (185°C), suitable for deep frying.
  5. Make the Batter: In a mixing bowl, combine the remaining 75 grams of rice flour with cornstarch, baking powder, and salt. Add sesame oil and 60 to 80 ml of water. Whisk well until a thick, smooth batter forms.
  6. Coat the Cauliflower: Toss the cauliflower florets thoroughly in the batter, ensuring each piece is evenly coated. Then sprinkle the reserved 25 grams of rice flour over the coated cauliflower and toss again so there is no excess batter left in the bowl.
  7. Fry the Cauliflower: Carefully add the coated cauliflower florets to the hot oil. Use a metal spider or slotted spatula to turn and poke the pieces as they cook. Fry for about 4 to 5 minutes, or until golden brown and crispy all over. Remove with a slotted tool and place on a paper towel-lined plate to drain excess oil. Keep warm while frying the remaining cauliflower.
  8. Toss with Sauce and Serve: Once all the cauliflower is fried, place it into a large bowl. Pour the hot, simmering sauce over the crispy cauliflower and toss gently to coat all florets evenly with the sauce. Serve immediately, garnished with sesame seeds if desired, alongside steamed rice for a complete meal.

Notes

  • Maintaining the oil temperature at around 365°F is crucial to achieve a crispy texture without greasy cauliflower.
  • The reserved rice flour sprinkled over the batter-coated cauliflower helps prevent clumping and creates an extra crisp layer.
  • You can adjust the amount of chilli to make the dish more or less spicy according to your preference.
  • Serving with steamed jasmine or basmati rice complements the tangy sauce perfectly.
  • For a gluten-free version, ensure that the soy sauce used is gluten-free.

Keywords: General Tso's Cauliflower, vegetarian Chinese recipe, crispy battered cauliflower, orange sauce, sweet and spicy sauce, vegetarian Chinese-American dish

Find it online: https://victoriablair.com/general-tsos-cauliflower-recipe/