Crispy General Tso’s Cauliflower Delightful Flavor Boost

Ingredients

• 1 large head cauliflower, cut into florets
• 1 cup all-purpose flour
• 0.5 cup cornstarch
• 0.5 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup cold water
• to taste oil for frying
• 0.25 cup soy sauce
• 0.25 cup coconut sugar or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 inch piece ginger, grated
• 0.5 teaspoon red pepper flakes
• 2 green onions, chopped (for garnish)
• to taste sesame seeds for garnish

Instructions

1. Begin by preparing the cauliflower. Rinse and cut it into bite-sized florets, then set aside.
2. In a mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, salt, and black pepper.
3. Gradually add cold water to the dry ingredients, whisking until you have a smooth batter. It should be thick enough to coat the cauliflower florets nicely.
4. Heat oil in a large pan or deep fryer to 350°F (175°C) over medium-high heat.
5. Dip each cauliflower floret into the batter, making sure to coat it evenly, and then carefully place it into the hot oil. Fry in batches to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to remove them and drain on paper towels.
6. In a separate saucepan, mix soy sauce, coconut sugar, rice vinegar, hoisin sauce, sesame oil, minced garlic, grated ginger, and red pepper flakes. Heat over medium heat until the sugar has dissolved and the sauce is bubbly.
7. Toss the crispy cauliflower in the hot sauce until well coated. Remove from heat.
8. Plate the General Tso’s cauliflower on a serving dish. Garnish with chopped green onions and a sprinkle of sesame seeds.