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
Ingredients:
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)
Method:
- Heat your oven to 400 degrees f and line a baking tray with parchment paper.
- Thinly slice the garlic, finely chop the ginger, chop the scallions to about 1 inch in length. Thinly slice fresh red chili.
- 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).
- 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.
- In a wide bowl, stir the corn starch, salt and baking powder. Add the steamed florets and gently toss to coat.
- 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.
- 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.
- 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.
- 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.
- Serve at once with a salute to the general.
tag:
general tso’s cauliflower
