Description

General Tso Cauliflower is a delicious vegetarian twist on the classic takeout favorite, featuring crispy battered cauliflower florets coated in a sweet, sticky, and spicy sauce. This recipe uses a gluten-free flour mix and almond milk to create a light yet crunchy coating, perfect for a flavorful appetizer or main dish that is sure to please a crowd.

Ingredients

Scale

Sauce Ingredients

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
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

Cauliflower and Batter

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

Garnish

Chopped scallion
More sesame seeds

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Instructions

Prepare the Sauce: In a small bowl, whisk together sesame oil, minced garlic, grated ginger, light soy sauce, brown sugar, hoisin sauce, rice wine vinegar, cornstarch mixed with water, water or broth, and either boiled whole chillis or red pepper flakes. Set aside to let the flavors meld.
Cut the Cauliflower: Remove the leaves and core from the medium head of cauliflower and break it into bite-sized florets, ensuring even cooking and coating.
Make the Batter: In a separate bowl, combine the gluten free flour, almond milk, sea salt, ground black pepper, and garlic powder until you form a smooth, slightly thick batter.
Coat the Cauliflower: Dip each cauliflower floret into the batter until fully coated, then roll it in the crispy gluten free breadcrumbs, pressing lightly to adhere the crumbs well.
Cook the Cauliflower: Heat oil in a large skillet or pan over medium heat. Fry the coated cauliflower pieces in batches until golden brown and crispy on all sides, about 4-5 minutes per batch. Remove and drain on paper towels.
Toss in Sauce: In the same pan, add the prepared sauce and cook over medium heat, stirring until the sauce thickens and becomes glossy. Add the fried cauliflower florets into the pan and toss gently to coat each piece evenly with the sauce.
Serve: Transfer the sauced cauliflower to a serving dish, garnish with chopped scallions and additional sesame seeds, and serve immediately while hot and crispy.

Notes

General Tso cauliflower tastes just like the takeout version! Crispy on the outside and coated in a sweet, sticky and spicy sauce. Yum!
Use gluten-free flour and breadcrumbs to keep this recipe gluten-free.
Adjust the spiciness by varying the amount of red pepper flakes or use fresh chili peppers according to taste.
For a lighter version, bake the coated cauliflower at 400°F (200°C) for 20-25 minutes instead of frying.

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