General Tso’s Cauliflower is so delicious (although a bit naughty)
Nutritious cauliflower coated in batter and then fried until crispy and then smothered in a yummy Asian inspired sauce.
We first experienced General Tso’s when we lived in Canada (before kids) and took a few holidays to different cities in the US.
When I first started seeing General Tso’s copycat recipes starting to pop up all over the internet I was so excited, now I could create a Sugar Free, vegetarian version of General Tso’s Chicken.
It took a few tweaks from a few different recipes, but the result was something the whole family loved.
General Tso’s Cauliflower is for when you feel like something a little bit naughty but still has a little bit of nutrition (cauliflower) at the same time, it’s not something I would recommend eating on a regular basis due to the frying. I will make a baked version of this at some point, just to make it a lot healthier!
If you have not tried cauliflower like this before I think you will be amazed at how yummy it is, if anyone had told me 5 years ago that the main component of the dish was cauliflower I would have been like WHAT!!!! And that’s what you may be thinking, but give it a go it’s delicious.
You do need a bit of time for this recipe, so maybe save it for a weekend.
Try more delicious sugar free meals like these.
If you want to find out more about the wonderful benefits of cauliflower check out this awesome article all about Science-Backed Health Benefits of Cauliflower, http://www.well-beingsecrets.com/cauliflower-health-benefits/ written by the lovely Helen Nichols, who is the editor in chief at Well-Being Secrets.com
For the Sauce:
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon of ginger, grated
- ½ cup chicken or vegetable broth
- ½ cup soy sauce
- ⅓ cup rice vinegar
- ¼ cup powdered glucose (we use/recommend dextrose)
- 2 tablespoons tomato paste
- 3 teaspoons cornstarch
For the Batter:
- 1 cup flour
- ⅔ cup cornstarch
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- water as needed to thin batter (about ½ cup)
- ½ large cauliflower, cut into small florets
- a deep layer of oil for frying
- scallions/spring onions and sesame seeds for topping
- preheat oven to keep warm function
- 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 until sauce is thickened.
- 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).
- Cauliflower Frying: Pour oil into a heavy bottomed saucepan to make it deep enough so it will cover the cauliflower about halfway (about a cup) 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 putting in the oil. Fry until the cauliflower is golden brown .
- Remove and set on a cooling rack with baking paper underneath for easy clean up and also to prevent it going soggy.
- If you need to cook the cauliflower in batches ( as I do) you will want to put your cooked cauliflower in the oven on the cooling rack to keep it warm
- Serving: Toss the fried cauliflower with the sauce (enough just to cover) and sprinkle with scallions and sesame seeds for serving. Serve alone or with rice.
Notes – use chicken instead of cauliflower for a change.
Inspired by Pinch of Yums General Tso’s Cauliflower