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General Tso’s Cauliflower

general tso’s cauliflower

General Tso is a common Chinese-American dish, traditionally made with deep fried chicken. Here we used cauliflower instead, baking the florets with a crispy coating, then Stir frying them in ginger, garlic sweet & sour soy sauce

Serves 2-3, vegan, 20 minutes work time, 50 minutes total time


For the cauliflower:

1 small cauliflower

3-4 scant tablespoons corn starch

1/2 teaspoon baking powder

1/4 teaspoon fine salt

3-4 tablespoons vegetable or peanut oil

For the sauce:

About 0.75-inch fresh ginger, peeled

3-4 garlic cloves, peeled

2 scallions, both green and white parts 

1 fresh red chili

1-2 tablespoon vegetable or peanut oil

2-3 tablespoon NuNature Date Syrup

3-4 tablespoon light soy sauce

1 tablespoon vinegar (like apple cider vinegar or rice wine vinegar)

2-3 tablespoon water (or more if needed)


general tsos cauliflower

  1. Heat your oven to 400 degrees f and line a baking tray with parchment paper.
  2. Thinly slice the garlic, finely chop the ginger, chop the scallions to about 1 inch in length. Thinly slice fresh red chili.
  3. For the cauliflower: cut the cauliflower into florets and don’t discard the leaves and stem. Instead, roughly chop them and place at the bottom of a medium size pot. Add water to the height of the cauliflower parts and place the florets on top (so they will steam).
  4. Cover the pot and place over high heat. Bring to a boil and cook over medium heat for 7-9 minutes until the florets become slightly tender. Remove from the pot and let the florets cool down a bit.
  5. In a wide bowl, stir the corn starch, salt and baking powder. Add the steamed florets and gently toss to coat.
  6. Place the coated florets on the baking tray. Drizzle with the oil (the more oil you use the crispier the result) and bake 15-18 minutes until golden.
  7. For the sauce: heat the oil in a wide nonstick skillet. Add the garlic, chili, ginger and white parts of the scallions and stir fry over high heat for 30-50 seconds, until fragrant and lightly tender.
  8. Add the date syrup, water, light soy sauce and vinegar and bring to a boil. Add the baked florets and green parts of the scallions.
  9. Stir together for 30 seconds, until the cauliflower is well coated. You can add a bit more of the light soy or water if the sauce turns too thick.
  10. Serve at once with a salute to the general.  


general tso’s cauliflower


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