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Sage Baking » Uncategorized » Pinch of Yum’s General Tso’s Cauliflower

Pinch of Yum’s General Tso’s Cauliflower

December 8, 2016 by Bjork 5 Comments

this post!

Okay, maybe I’m out of line. I admit to the food-blogger cauliflower-loving weirdness today.

But guys. BE RATIONAL for two seconds, puhhlease. Obviously weird and delicious are not mutually exclusive, which means PARTY IN YOUR MOUTH! With General Tso’s Cauliflower!

I mean, think about what this recipe means. It means you’re going to fry up some golden brown fried bits of cauliflower and coat them in a luscious sweet and spicy sauce. Ummmmright? It is the definition of BOTH weird and delicious. Weirdlicious? No. I’m sorry. We crossed a line there.

Just delete everything except part about the delicious party in your mouth. THAT is THIS.

 

 

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General Tso’s Cauliflower

★★★★★

5 from 3 reviews

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This is the best General Tso’s-style cauliflower!

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the General Tso’s Sauce:

  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 knob of ginger, grated
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup soy sauce
  • 1/3 cup rice vinegar
  • 1/4 cup sugar (more to taste)
  • 2 tablespoons tomato paste
  • 2 tablespoons cornstarch

For the Batter:

  • 1 cup flour
  • 2/3 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons salt
  • 4 eggs
  • water as needed (about 1/2 cup)

Instructions

General Tso’s Sauce:

  1. Heat the sesame oil in a small saucepan over medium low heat. Add the ginger and garlic and stir fry for a minute or two. Add remaining ingredients and whisk to combine. Bring to a low boil; simmer for another 20-30 minutes or until sauce is thickened. Add more sweetness, citrus, etc. to your taste.
  2. Cauliflower Batter: Whisk all the batter ingredients until a loose batter forms. The batter should be thick enough to cling to the cauliflower and cover it but stay loose enough to easily drip off (adjust thickness with water).
  3. Cauliflower Frying: Pour oil into a heavy bottomed skillet to make it deep enough so it will cover the cauliflower about halfway (probably ends up being a few cups). Heat the oil over medium heat. Drop a small bit of batter in the oil to test it – when it rises to the top and bubbles, the oil is ready. Dip cauliflower florets in the batter and let the excess drip off before gently setting in the oil. Fry for a few minutes on each side, then flip, repeating sides several times if necessary until you get a nice golden brown fried exterior. The additional frying time helps make it a little crunchier, which I very much like. 🙂 Remove and set on a cooling rack with paper towels underneath (again, rather than putting it all on a plate or bowl with paper towels, this keeps it crispy vs. soggy).
  4. Serving: Toss the fried cauliflower with the sauce (enough just to cover) and sprinkle with scallions and sesame seeds for serving. Serve with rice.

Notes

  • We tried this with sautéed (not battered and fried) cauliflower and it worked but wasn’t nearly as good.
  • Author: Lindsay Ostrom
  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Category: Dinner
  • Cuisine: Asian / American

Nutrition

  • Serving Size: 1 cup
  • Calories: 400
  • Sugar: 6g

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Filed Under: Uncategorized

Reader Interactions

Comments

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    March 12, 2020 at 6:57 pm

    I made these tacos last night and on my, they were DELICIOUS! This recipe will be at the top of my mexican recipes to cook. Thanks for another awesome recipe Lindsay ??

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