Description
This General Tso’s Cauliflower recipe is a vegetarian twist on the classic Chinese-American favorite. Crispy fried cauliflower florets are coated in a tangy, sweet, and savory sauce infused with garlic, ginger, and a hint of sesame oil, making for a deliciously addictive appetizer or main course. Ready in just 35 minutes, this flavorful dish is perfect for those craving something crispy and saucy without the meat.
Ingredients
Scale
Cauliflower
- 1 medium head cauliflower (about 4 cups florets)
Batter
- 1 cup cornstarch
- Pinch of salt
- Pinch of pepper
Sauce
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
Other
- Vegetable oil for frying (about 2 cups)
- 2 green onions, sliced (for garnish)
Instructions
- Prepare Cauliflower: Cut the cauliflower into bite-sized florets and rinse them under cold water thoroughly to remove any dirt, then drain well.
- Make the Batter and Coat Cauliflower: In a large bowl, combine 1 cup cornstarch with a pinch of salt and pepper. Toss the cauliflower florets in the cornstarch mixture until they are evenly coated, ensuring a crispy texture when fried.
- Fry Cauliflower: Heat about 2 cups of vegetable oil in a deep pan or skillet over medium-high heat. Carefully fry the coated cauliflower florets in batches to avoid overcrowding, cooking until they are golden brown and crispy on all sides. Remove and drain on paper towels to remove excess oil.
- Prepare Sauce: In a bowl, whisk together soy sauce, minced garlic, minced ginger, sugar, rice vinegar, and sesame oil until the sugar dissolves and the sauce is well combined.
- Toss Cauliflower in Sauce: Pour the prepared sauce into a clean skillet and heat over medium. Add the fried cauliflower florets and toss them in the sauce, stirring continuously until the sauce thickens slightly and evenly coats the cauliflower.
- Garnish and Serve: Transfer the sauced cauliflower to a serving dish and garnish with sliced green onions. Serve immediately while hot and crispy.
Notes
- For extra crispiness, you can double fry the cauliflower by frying once, letting it cool, and frying again briefly before tossing in the sauce.
- Adjust sugar and vinegar quantities in the sauce to taste if you prefer it sweeter or tangier.
- Use gluten-free soy sauce to make this recipe gluten-free.
- Vegetable oil with a high smoke point such as canola or peanut oil works best for frying.
- Serve with steamed rice or as an appetizer.
