Description
General Tso Cauliflower is a delicious vegan alternative to the classic takeout dish, featuring crispy battered cauliflower florets coated in a sweet, spicy, and savory sauce with authentic Asian flavors. This recipe offers a perfect balance of crunchy texture and rich sauce, making it a crowd-pleasing appetizer or main dish.
Ingredients
Scale
For the Sauce
- 1 teaspoon sesame oil (4.5 grams)
- 2 cloves minced garlic
- ½ teaspoon grated fresh ginger (2 grams)
- ¼ cup light soy sauce (60 grams)
- ¼ cup raw unrefined brown sugar or coconut sugar (50 grams)
- 2 tablespoons hoisin sauce (30 grams)
- 1 teaspoon cornstarch + 1 teaspoon water (for slurry)
- ½ teaspoon sesame seeds (1.5 grams)
- 1 tablespoon rice wine vinegar (15 grams)
- ½ cup water or broth (120 grams)
- Whole chillis (optional to boil) or ¼ teaspoon red pepper flakes
For the Cauliflower
- 1 medium head cauliflower (adjust quantities if using large heads)
- ½ cup all purpose gluten free flour mix (60 grams)
- ½ cup unsweetened almond milk (120 grams)
- ¼ teaspoon sea salt (1.5 grams)
- ¼ teaspoon ground black pepper (0.5 grams)
- ¼ teaspoon garlic powder (0.75 grams)
- 1 cup crispy gluten free breadcrumbs
Garnish
- Chopped scallion
- Additional sesame seeds
Instructions
- Prepare the Sauce: In a small bowl, combine the light soy sauce, brown sugar, hoisin sauce, grated ginger, minced garlic, rice wine vinegar, and water or broth. Stir well until sugar dissolves. Mix cornstarch with water to make a slurry and set aside. If you like heat, add whole chillis to the sauce or sprinkle red pepper flakes when serving.
- Prepare the Cauliflower: Cut the cauliflower into bite-sized florets. In a separate bowl, whisk together the gluten free flour, almond milk, sea salt, black pepper, and garlic powder to create a smooth batter.
- Batter and Bread the Cauliflower: Dip each cauliflower floret into the batter, ensuring it is fully coated, then roll in the gluten free breadcrumbs for an even crispy coating.
- Cook the Cauliflower: Heat oil in a frying pan or skillet over medium heat. Fry the battered cauliflower florets in batches until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels to remove excess oil.
- Cook the Sauce: In a separate pan, heat the sesame oil over medium heat. Pour in the prepared sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy, about 2-3 minutes.
- Toss Cauliflower in Sauce: Add the fried cauliflower florets to the thickened sauce and gently toss to coat each piece evenly with the sticky sauce.
- Garnish and Serve: Transfer the sauced cauliflower to a serving dish. Sprinkle with sesame seeds and chopped scallions for garnish. Serve immediately for best texture and flavor.
Notes
- General Tso cauliflower tastes just like the takeout version, with a crispy exterior and a sweet, sticky, and spicy sauce that’s deeply satisfying.
- For an extra kick, add chopped fresh chilies or increase the red pepper flakes to taste.
- This recipe uses gluten free flour and breadcrumbs, making it suitable for gluten intolerant individuals.
- Adjust the amount of sugar in the sauce to control sweetness based on your preference.
- For a lighter version, cauliflower can be baked instead of fried, although the texture will be less crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 124 kcal
- Sugar: 10 g
- Sodium: 643 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 1 mg
