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- 1 large head of cauliflower, cut into florets - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 cup soy sauce - 2 cloves minced garlic - 1-inch piece grated ginger Crispy General Tso's cauliflower is all about balance. The main ingredients set the stage for a tasty dish. The cauliflower provides a sturdy base, while the flour and cornstarch create a light batter. This batter gives the florets a crunchy coat when fried. The seasoning ingredients add depth to your dish. Garlic powder and onion powder bring out great flavors. A hint of salt enhances the taste without overpowering the other ingredients. Now, let's talk about the sauce. The soy sauce is the star here. It adds a rich umami flavor. Garlic and ginger create a fragrant base that wakes up your taste buds. Together, these ingredients make a sauce that coats the crispy cauliflower, making it even more delightful. Get ready to enjoy a tasty dish that is both satisfying and fun to make! {{ingredient_image_1}} Rinse the large head of cauliflower under cold water. This removes dirt and prepares it for cooking. Cut the cauliflower into bite-sized florets. Make sure they are even in size for consistent cooking. Set the florets aside on a clean towel. In a mixing bowl, combine the dry ingredients. Add 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1/2 teaspoon of baking powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk these together thoroughly. Gradually pour in 1 cup of cold water. Mix until you get a smooth batter. It should be thick enough to coat the florets. Heat oil in a large pan or deep fryer. Aim for a temperature of 350°F (175°C). This ensures the cauliflower will fry up nicely. Dip each floret into the batter, ensuring an even coat. Carefully place them into the hot oil. Fry in batches to avoid crowding. Cook until golden brown and crispy, which takes about 5-7 minutes. Use a slotted spoon to remove them. Drain on paper towels to remove excess oil. In a separate saucepan, gather the sauce ingredients. Mix together 1/4 cup of soy sauce, 1/4 cup of coconut sugar or brown sugar, 2 tablespoons of rice vinegar, 1 tablespoon of hoisin sauce, and 1 tablespoon of sesame oil. Add 2 cloves of minced garlic and 1-inch piece of grated ginger to the mix. Sprinkle in 1/2 teaspoon of red pepper flakes to taste. Heat the mixture over medium heat. Stir until the sugar dissolves and the sauce bubbles. Once the cauliflower is crispy, toss it in the hot sauce. Make sure each piece is well coated. Remove from heat and transfer to a serving dish. Garnish with chopped green onions and a sprinkle of sesame seeds. Now, you have a delightful dish ready to enjoy! To make your cauliflower super crispy, focus on a few key steps. First, ensure your oil is hot enough. Aim for 350°F (175°C). This temperature cooks the batter fast, keeping it light and crunchy. Use a deep pan or fryer to submerge the florets well. Fry them in small batches. Overcrowding the pan lowers the oil temperature, leading to soggy bites. Want to turn this dish into a vegan meal? It's easy! Replace the all-purpose flour with chickpea flour for more protein. Use vegetable broth instead of water in the batter. For the sauce, check that your soy sauce is vegan. This way, you keep all the flavor while making it plant-based. Pair your crispy General Tso’s cauliflower with simple sides. Steamed jasmine rice adds a nice touch. You can also serve it with a fresh salad to balance the flavors. For extra crunch, add some sliced cucumbers. These sides complement the dish well and make your meal more fun. Pro Tips Choose Fresh Cauliflower: Select a large head of cauliflower that is firm and has tightly packed florets for the best texture and flavor. Perfecting the Batter: Ensure your batter is thick enough to adhere to the cauliflower but not so thick that it becomes clumpy; adjust with more water or flour as needed. Maintain Oil Temperature: Use a thermometer to keep the oil at a steady 350°F (175°C) to achieve perfectly crispy cauliflower without excess oil absorption. Serving Suggestions: For an extra kick, serve with additional red pepper flakes on the side or alongside steamed rice for a complete meal. {{image_2}} To make your General Tso’s cauliflower spicy, you can add chili paste. Start with one tablespoon of your favorite chili paste. Mix this into the sauce when you heat it. This simple step gives your dish a nice kick. You can always add more if you like it extra hot. Adjust the heat based on your taste. This variation keeps the flavor bold and exciting. If you prefer a healthier option, you can bake the cauliflower instead of frying it. Preheat your oven to 425°F (220°C). After you coat the cauliflower in batter, place the florets on a baking sheet lined with parchment paper. Spray the florets lightly with cooking oil. Bake for about 25-30 minutes. Flip them halfway through to ensure they get crispy on all sides. This method reduces oil and keeps the dish light. For those who need gluten-free options, you can easily swap out the flour. Use gluten-free all-purpose flour or almond flour as a substitute. Both work well to create that crispy coating. Make sure to check the cornstarch as it is naturally gluten-free. This way, everyone can enjoy this tasty dish without worry. To keep your crispy General Tso’s cauliflower fresh, place leftovers in an airtight container. This helps prevent moisture buildup. Store the container in the fridge. You can also freeze the cauliflower. Just make sure it cools down first. Use freezer-safe bags or containers. This keeps the flavor intact while saving space. To reheat, use the oven for the best texture. Preheat your oven to 350°F (175°C). Spread the cauliflower on a baking sheet. Heat for about 10 minutes. This makes it crispy again. You can also use a microwave, but it may not be as crispy. If you choose this method, heat in short intervals and check often. Crispy General Tso’s cauliflower stays fresh for about 3-4 days in the fridge. If you freeze it, it can last up to 2 months. However, for the best taste, eat it sooner rather than later. The longer it sits, the softer it gets. Enjoy your dish while it's still crispy and full of flavor! Yes, you can use frozen cauliflower! Frozen cauliflower is easy to find and saves time. Here are some benefits and tips for using it: - Convenience: It is pre-washed and cut, so you can skip those steps. - Longer shelf life: Frozen cauliflower lasts much longer than fresh. - Cooking time: Make sure to thaw and drain it well before cooking. This helps avoid excess water in your dish. Using frozen cauliflower may change the texture slightly, but it still works well in this recipe. To make your crispy General Tso's cauliflower less oily, consider these methods: - Oven baking: Instead of frying, toss the battered florets on a baking sheet. Bake at 425°F (220°C) for 20-25 minutes. This yields a crispy texture with less oil. - Air frying: If you have an air fryer, use it! Coat the florets with a light spray of oil and cook until golden brown. - Drain well: After frying, let the cauliflower drain on paper towels. This helps soak up extra oil. These methods keep the dish light while still packing in delicious flavor. Absolutely! Preparing the sauce ahead of time can save you time during cooking. Here are some tips for prepping and storing the sauce: - Make ahead: Combine all sauce ingredients in a pot and heat until bubbly. Let it cool, then store it in an airtight container. - Refrigeration: Keep the sauce in the fridge for up to a week. Just give it a good stir before using. - Freezing: If you want to store it longer, freeze the sauce in small portions. Thaw it overnight in the fridge when you need it. This way, you can enjoy a quick and easy dish anytime! This recipe uses simple ingredients like cauliflower, flour, and spices to create a delicious dish. You can fry or bake it based on your taste. Remember, tips for crispiness and storage can make a big difference. You can even try variations like spicy General Tso's or gluten-free options. Have fun cooking and enjoy your meal! Great food brings joy, so get started and make your own tasty version today.

Crispy General Tso’s Cauliflower

A delicious and crispy vegetarian take on the classic General Tso’s dish, featuring battered and fried cauliflower tossed in a flavorful sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Chinese
Servings 4
Calories 250 kcal

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
 

  • Begin by preparing the cauliflower. Rinse and cut it into bite-sized florets, then set aside.
  • In a mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, salt, and black pepper.
  • 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.
  • Heat oil in a large pan or deep fryer to 350°F (175°C) over medium-high heat.
  • 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.
  • 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.
  • Toss the crispy cauliflower in the hot sauce until well coated. Remove from heat.
  • Plate the General Tso’s cauliflower on a serving dish. Garnish with chopped green onions and a sprinkle of sesame seeds.

Notes

Adjust the red pepper flakes to control the spiciness.
Keyword cauliflower, fried, vegetarian