General Tso’s Cauliflower
TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 4 servings.
Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. General Tso's cauliflower is a fun alternative to the classic chicken dish.—Nick Iverson, Milwaukee, Wisconsin
Ingredients
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Oil for deep-fat frying
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1/2 cup all-purpose flour
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1/2 cup cornstarch
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1 teaspoon salt
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1 teaspoon baking powder
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3/4 cup club soda
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1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
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SAUCE:
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1/4 cup orange juice
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3 tablespoons sugar
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3 tablespoons soy sauce
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3 tablespoons vegetable broth
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2 tablespoons rice vinegar
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2 teaspoons sesame oil
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2 teaspoons cornstarch
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2 tablespoons canola oil
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2 to 6 dried pasilla or other hot chiles, chopped
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3 green onions, white part minced, green part thinly sliced
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3 garlic cloves, minced
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1 teaspoon grated fresh gingerroot
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1/2 teaspoon grated orange zest
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4 cups hot cooked rice
Directions
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1.
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.
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2.
For sauce, whisk together the first 6 ingredients; whisk in cornstarch until smooth.
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3.
In a large saucepan, heat canola oil over medium-high heat. Add chiles; 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.
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4.
Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.
Nutrition Facts
1 cup with 1 cup rice: 584 calories, 17g fat (2g saturated fat), 0 cholesterol, 1628mg sodium, 97g carbohydrate (17g sugars, 5g fiber), 11g protein.
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