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General tso cauliflower

General Tso’s Cauliflower

The Woks of Life

https://thewoksoflife.com/general-tsos-cauliflower/

  • You can easily make this recipe gluten-free by substituting GF soy sauce and using a dry cooking sherry instead of Shaoxing wine.

Ingredients

For the Cauliflower
  • 1 small head cauliflower
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon sesame oil
  • 1/8 teaspoon white pepper
  • ¼ cup water
  • 1 cup rice flour
  • 2 teaspoons toasted sesame seeds
  • 2 to 3 cups peanut or canola oil (for frying)
For the Sauce
  • 1 tablespoon peanut or canola oil
  • 2 teaspoons ginger (finely minced)
  • 2 cloves garlic (finely minced)
  • 5 whole dried red chili peppers (optional)
  • ½ tablespoon Shaoxing wine (sub for dry cooking sherry)
  • ½ teaspoon sesame oil
  • 1½ tablespoons light soy sauce
  • 2 teaspoons rice vinegar
  • 2 tablespoons sugar
  • 1 cup water (or stock)
  • 1 tablespoon cornstarch (mixed with 1 tablespoon water)
  • 1 scallion (cut at an angle into half-inch pieces)

Instructions

  1. Cut the cauliflower into 1- to 2-inch (3-5cm) chunks. Mix the cornstarch, baking soda, salt, sesame oil, white pepper, water, and three quarters of the rice flour in a large bowl until it forms a batter.
  2. Toss the cauliflower into the batter, and fold together until the cauliflower is well-coated. Sprinkle the remaining rice flour over the cauliflower, and stir until everything is sticking to it. There should be no more batter at the bottom of the bowl. If there is, just add a little bit more rice flour. If the batter looks dry or crumbly, add a teaspoon or two of water. Sprinkle the toasted sesame seeds evenly over the cauliflower.
  3. Heat the oil to 375°F/190°C in a cast iron pan or small pot. Fry the cauliflower in batches until light golden brown and crunchy (about 3 minutes), and transfer to a baking sheet lined with paper towels.
  4. Heat 1 tablespoon oil in your wok over medium heat. Add the minced ginger, and fry for 15 seconds. Add the garlic and dried red pepper. Stir for 10 seconds. Add the Shaoxing wine, and immediately add the sesame oil, light soy sauce, rice vinegar, sugar, and water (or stock). Turn the heat down to low, letting the entire mixture simmer.
  5. To make the cauliflower extra crispy, fry it for a second time in batches for about 20 seconds or until golden brown, and drain on paper towels. Add the cornstarch slurry gradually to the sauce while stirring constantly, and simmer for 20 seconds. The sauce should be thick enough to coat a spoon.
  6. Add the cauliflower and scallions, and toss the entire mixture until everything is well-coated in the sauce. Serve!

Minimalist Baker

Ingredients

Cauliflower
  • 8 cups chopped cauliflower, bite-sized florets (1 medium-large head cauliflower as recipe is written)
  • 2 Tbsp avocado oil (if avoiding oil, sub in a mix of chili garlic sauce and maple syrup)
  • 3/4 tsp sea salt*
  • 1/4 cup cornstarch*
Sauce
  • 2-3 tsp chili garlic sauce
  • 3 Tbsp tamari (or 1/4 cup or 60 ml coconut aminos)
  • 1 Tbsp maple syrup
  • 2 Tbsp rice vinegar
  • 1 Tbsp minced ginger
  • 2 small cloves garlic, minced or crushed
  • 1/2 tsp red pepper flakes (optional for more heat)
For Serving (optional)
  • White or brown rice (or quinoa or coconut rice)
  • Steamed veggies
  • Thinly sliced green onion
  • Sesame seeds

Instructions

  1. Preheat the oven to 450°F (232°C) and get out 2 large baking sheets (use more baking sheets or work in batches if making a larger batch). Line baking sheets with silicone baking mats or foil (parchment paper typically isn’t safe at high temperatures). If using foil, lightly grease with additional oil to prevent sticking.
  2. Wash cauliflower and pat dry. In a large mixing bowl, toss the cauliflower with the oil and salt to coat. Sprinkle in the cornstarch and toss again to coat. Arrange the cauliflower on the prepared baking sheet(s) in a single layer, allowing space between the florets to encourage crispiness. Bake for 25-30 minutes, stirring halfway through, until lightly browned and slightly crispy on the edges. Wipe the bowl clean for later use.
  3. Prepare the sauce in the same large mixing bowl. Whisk together the chili garlic sauce, tamari, maple syrup, vinegar, ginger, garlic, and red pepper flakes (optional). Taste test and adjust as needed, adding more chili garlic sauce or red pepper flakes for heat, maple syrup for sweetness, or garlic or ginger for zing. We used the full amount of chili garlic sauce.
  4. When the cauliflower is lightly browned, remove it from the oven and let it cool slightly. Then transfer it to the mixing bowl of sauce and toss to coat thoroughly.
  5. Spread the cauliflower out on the baking sheet again and reserve any extra marinade for serving. Bake for 8-12 minutes or until sizzling, golden brown on the edges, and tender (but not mushy).
  6. Optionally, serve the cauliflower with rice or quinoa and steamed veggies, and garnish with green onion, sesame seeds, and any leftover marinade.
  7. Best when fresh. Leftovers can be refrigerated in a sealed container up to 3 days and reheated in a 350°F (176 C) oven until warmed through. Not freezer friendly.