General Tso'S Cauliflower Recipe

Name: General Tso'S Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sauce and the frying; 2 quarts vegetable or peanut oil; 1 tablespoon sesame oil; 3 cloves garlic, minced; 4 scallions, white and light green parts only, minced; 1 tablespoon minced or grated ginger; 5 small dried chiles; 1/2 cup hoisin sauce; 1/4 cup rice vinegar; 1/4 cup tamari or soy sauce; 2 tablespoons brown sugar; 1 teaspoon crushed red pepper; 2 tablespoons cornstarch; 1 1/2 cups water, divided; For the cauliflower; 1/2 cup cornstarch; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; 1 pinch kosher salt; 1 tablespoon garlic powder; 1 tablespoon ground ginger; 3 tablespoons sesame seeds; 1 teaspoon crushed red pepper; 1/2 cup cold water, plus more as needed; 1/2 cup vodka; 1 large head cauliflower, cut into 1-inch florets; 1 scallion, cut thinly on the bias, for serving; 2 tablespoons sesame seeds, for serving; Rice, for serving (optional)

Servings: persons

For the sauce and the frying
2 quarts vegetable or peanut oil
1 tablespoon sesame oil
3 cloves garlic, minced
4 scallions, white and light green parts only, minced
1 tablespoon minced or grated ginger
5 small dried chiles
1/2 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup tamari or soy sauce
2 tablespoons brown sugar
1 teaspoon crushed red pepper
2 tablespoons cornstarch
1 1/2 cups water, divided
For the cauliflower
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 pinch kosher salt
1 tablespoon garlic powder
1 tablespoon ground ginger
3 tablespoons sesame seeds
1 teaspoon crushed red pepper
1/2 cup cold water, plus more as needed
1/2 cup vodka
1 large head cauliflower, cut into 1-inch florets
1 scallion, cut thinly on the bias, for serving
2 tablespoons sesame seeds, for serving
Rice, for serving (optional)

1
In a large wok, Dutch oven, or deep fryer, preheat the oil to 350u00b0 F.
2
Prepare the sauce: In a medium saucepan, add sesame oil, garlic, scallions, ginger, and dried chiles. Saute on medium heat for a couple minutes, then add hoisin sauce, rice vinegar, tamari, sugar, and crushed red pepper. Stir and let come to a slow boil.
3
In a small bowl, whisk together cornstarch and 1/2 cup water. Mix it completely, then add the remaining water to the cornstarch. (this prevents lumps). Pour cornstarch-water mixture into bubbling sauce mixture. Keep it bubbling on low, whisking often. It will thicken slightly.
4
In a large bowl, combine cornstarch, flour, baking powder, 2 teaspoons kosher salt, garlic powder, ground ginger, sesame seeds, and crushed red pepper and whisk until homogenous.
5
Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
6
Add cauliflower to batter. Working with one piece at a time, lift and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining cauliflower until wok or fryer is full. Do not crowd pan. (You'll be able to fit about half of the cauliflower in each batch).
7
Fry, using a metal spider or slotted spatula to rotate and poke the pieces as they cook until evenly golden brown and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate and keep warm while you fry the remaining cauliflower.
8
Once you've got all your cauliflower fried, add to a large bowl, pour the simmering sauce all over the pieces, and toss them to coat them evenly. Add in sliced scallion and sesame seeds, then serve over rice.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: For the sauce and the frying, 2 quarts vegetable or peanut oil, 1 tablespoon sesame oil, 3 cloves garlic, minced, and more.

Yes, General Tso'S Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

General Tso'S Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions