We made this on a total whim. Patrick and I were both craving some Chinese food BUT wanted to keep it plant based and of course skip all the frying that typically goes down with a lot of your Asian meals. Cue General Tso’s Cauliflower.
Tip: This recipe contains Light Soy Sauce- which is still high in sodium. We like to factor that in and try and have low sodium foods the rest of the day (when we have meals like this).
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 light soy sauce
- 1/3 cup rice vinegar
- 1/4 cup sugar OR honey (more to taste)
- 2 tablespoons tomato paste
- 2 tablespoons cornstarch, dissolved in 1-2 tablespoons of cold water
for the batter:
- 3/4 cup flour (divided into 1/4ths) Feel free to use gluten free flour- we used 100% whole wheat
- 1 Cup Panko Breadcrumbs
- 3 eggs
other ingredients:
- 1 head cauliflower, cut into small florets
- scallions and sesame seeds for topping
- 1 small habanero, chili, and/or jalapeno pepper [optional for topping]
recipe
- Cauliflower Batter: Set up a dredging station using three bowls. Place the cauliflower in a large bowl and sprinkle ¼ cup of the flour over the top. Place the eggs in a second bowl and combine the panko breadcrumbs and remaining ½ cup flour in a third bowl. Toss the cauliflower in the flour to coat all the florets thoroughly. Dip the cauliflower florets in the eggs and finally toss them in breadcrumbs to coat on all sides. Place the coated cauliflower florets on a baking sheet and spray generously with olive oil spray (or oil of your choice)
- Cauliflower Air-Frying OR Baking: We used air fryer at 400 degrees. Air-fry the cauliflower at 400ºF for 15 minutes, flipping the florets over for the last 3 minutes of the cooking process and spraying again with oil – I have not tried baking with this recipe but you can definitely give it a go and I bet it will be delish! For baking, I would start with baking for 20-25min at 350 degrees and check on them periodically.
- While the cauliflower is air-frying or baking, work on the sauce!
- 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.
- Serving: Toss the cauliflower with the sauce (enough just to cover) and sprinkle with scallions and sesame seeds for serving. Serve with brown rice, quinoa, veggies- etc. We also added chopped jalapeno, habanero + chili peppers for spice and color!
This recipe is a combination of: Meredith Laurence Recipes, pinch of yum + our own modifications.
Enjoy!!
-The Neilan Family-
Doctor Meets Dietitian 
Looks delicious!
LikeLike