General Tso’s Cauliflower

General Tso’s Cauliflower

 

You have never tasted cauliflower like these before! The Asian vibes thanks to the delicious sauce will leave your tastebuds craving for more.

For the vegetarian version, use vegetable broth

 

NUTRITIONAL VALUES FOR GENERAL TSO’S CAULIFLOWER 

  • Calories: 385 kcal
  • Fat: 24 g
  • Carbs: 34 g
  • Protein: 7 g

 

INGREDIENTS FOR GENERAL TSO’S CAULIFLOWER 

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, dissolved in 1-2 tablespoons of cold water

For the general tso’s sauce:

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)

And of course the cauliflower! (cut into small florets)

 

 

HOW TO MAKE GENERAL TSO’S CAULIFLOWER 

  1. General Tso’s Sauce: 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. Remove and set on a cooling rack with paper towels underneath.
  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.

 

If you don’t have the chance to cook at home and would like to discover food that fits your calorie choice; download Ruddy!

if you would like to cook General Tso’s cauliflower with rice Click here .

 

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