General Tso’s Cauliflower

Name: General Tso's Cauliflower
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings.
Ingredients: Oil for deep-fat frying; 1/2 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon salt; 1 teaspoon baking powder; 3/4 cup club soda; 1 medium head cauliflower, cut into 1-inch florets (about 6 cups); SAUCE:; 1/4 cup orange juice; 3 tablespoons sugar; 3 tablespoons soy sauce; 3 tablespoons vegetable broth; 2 tablespoons rice vinegar; 2 teaspoons sesame oil; 2 teaspoons cornstarch; 2 tablespoons canola oil; 2 to 6 dried pasilla or other hot chilies, chopped; 3 green onions, white part minced, green part thinly sliced; 3 garlic cloves, minced; 1 teaspoon grated fresh gingerroot; 1/2 teaspoon grated orange zest; 4 cups hot cooked rice

Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. This is a fun alternative to the classic chicken dish.—Nick Iverson, Milwaukee, Wisconsin

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Ingredients

Oil for deep-fat frying
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon baking powder
3/4 cup club soda
1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
SAUCE:
1/4 cup orange juice
3 tablespoons sugar
3 tablespoons soy sauce
3 tablespoons vegetable broth
2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons cornstarch
2 tablespoons canola oil
2 to 6 dried pasilla or other hot chilies, chopped
3 green onions, white part minced, green part thinly sliced
3 garlic cloves, minced
1 teaspoon grated fresh gingerroot
1/2 teaspoon grated orange zest
4 cups hot cooked rice

Directions

In an electric skillet or deep fryer, heat oil to 375°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Dip florets, a few at a time, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes. Drain on paper towels.
For sauce, whisk together the first six ingredients; whisk in cornstarch until smooth.
In a large saucepan, heat canola oil over medium-high heat. Add chilies; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and orange zest; cook until fragrant, about 1 minute. Stir soy sauce mixture; add to saucepan. Bring to a boil; cook and stir until thickened, 2-4 minutes.
Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.

Test Kitchen Tips

Make certain your oil is hot enough when frying to ensure a crisp, not soggy, result. We recommend testing the temperature of the oil with a kitchen thermometer, as the settings on fryers are often pretty inaccurate.

Adjusting the spice-heat level of this recipe is super simple; just use more or fewer hot chilies. If you are highly sensitive to spiciness, omit the pepper entirely.