Description
General Tso Cauliflower is a delicious vegan take on the classic spicy Chinese-American dish, featuring crispy battered cauliflower florets coated in a sweet, sticky, and spicy sauce. Perfect for those craving a flavorful and healthier alternative, this recipe delivers the same satisfying crunch and bold flavors without the meat.
Ingredients
Scale
Cauliflower and Coating
- 1 medium head cauliflower
- 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
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 (to boil) or ¼ teaspoon red pepper flakes
Garnish
- Chopped scallion
- Additional sesame seeds
Instructions
- Prepare the Cauliflower: Cut the cauliflower into bite-sized florets. This ensures even coating and cooking of each piece.
- Make the Batter: In a mixing bowl, combine the gluten free flour, almond milk, sea salt, black pepper, and garlic powder. Mix until smooth to create a light batter.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, then roll it in the crispy gluten free breadcrumbs to fully coat the surface. Set aside on a baking sheet.
- Fry the Cauliflower: Heat oil in a deep pan or skillet over medium heat. Fry the coated cauliflower florets in batches until golden brown and crispy on all sides, about 4-5 minutes per batch. Remove and drain on paper towels.
- Prepare the Sauce: In a separate pan, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
- Combine Sauce Ingredients: Add light soy sauce, brown sugar, hoisin sauce, rice wine vinegar, water or broth, and chillis or red pepper flakes. Stir and bring the mixture to a simmer.
- Thicken the Sauce: Mix the cornstarch with water to create a slurry, then slowly whisk it into the simmering sauce. Continue to cook until the sauce thickens to a sticky consistency, around 2-3 minutes. Stir in sesame seeds.
- Toss Cauliflower in Sauce: Add the fried cauliflower florets to the sauce, tossing well to evenly coat each piece.
- Garnish and Serve: Transfer the coated cauliflower to a serving dish. Garnish with chopped scallions and additional sesame seeds before serving hot.
Notes
- This General Tso Cauliflower closely mimics traditional takeout flavors, offering a crispy exterior and a sweet, sticky, and spicy sauce.
- Use gluten free flour and breadcrumbs to keep the recipe gluten free.
- Adjust the spice level by adding or omitting whole chillis or red pepper flakes according to your preference.
- For extra crispiness, double fry the cauliflower by frying it once, letting it rest, and frying it again for a few minutes before coating with sauce.
- Serve with steamed rice or your favorite stir-fried vegetables for a complete meal.
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
