Description
A delicious vegetarian twist on the classic General Tso’s chicken, featuring crispy cauliflower pieces coated in a sweet and spicy sauce.
Ingredients
Scale
- 1 medium head cauliflower, chopped into florets
- 1 cup all-purpose flour
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/3 cup soy sauce
- 1/4 cup sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sriracha
- 2 green onions, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together flour, water, garlic powder, onion powder, salt, and black pepper until smooth.
- Dip cauliflower florets into the batter, then place on a baking sheet.
- Drizzle with vegetable oil and bake for 25-30 minutes, until crispy.
- In a saucepan, combine soy sauce, sugar, rice vinegar, sriracha, and bring to a simmer.
- In a separate bowl, mix cornstarch and water to form a slurry, then add to the sauce, stirring until thickened.
- Toss the baked cauliflower in the sauce until well coated.
- Serve sprinkled with chopped green onions.
Notes
- For extra crispiness, fry the cauliflower instead of baking.
- Adjust the level of sriracha according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: General Tso’s Cauliflower, vegetarian, cauliflower recipes, Chinese takeout