Cauliflower General Tso

Ingredients: Cauliflower

  • 1 head of cauliflower (whole, cut into pieces after first cook)
  • 1 cup of whole wheat flour [or garam {chickpea} flour, white flour etc.] (place in own bowl)
  • 2-3 cups of peanut/almond gluten-free breading (place in own bowl)
  • 1 large egg (whisked in a bowl) [or 2 TB flaxseed meal and 4 TB water mixed together]
  • 1 serving of general tso sauce (or see below, after cauliflower recipe/pictures)

Optional: 2-3 TB sesame seeds (for garnish), 2-3 sprigs green onions (cut into small pieces; for garnish)

Note: You might need more flour and batter depending on how big your head of cauliflower is.

Instructions: Cauliflower

  • Remove the leaves/green stem of the cauliflower and lightly oil (~2 TB) with your hands.
  • Place in a baking dish and cook in the oven for 10 minutes at 400°F.
  • Remove and allow to cool for around 10 minutes, or until cool enough to handle.
  • Rip the head into individual florets to form bite size pieces, if you feel some are too large, simply cut in half.
  • Dredge each individual piece of cauliflower into the flour and set aside on a pieces of parchment paper.
  • Once all are lightly coated in flour, using a fork or chopsticks, coat a floret in egg. Gently tap off any excess egg by tapping the chopsticks or fork against the brim of the bowl, then coat evenly in the peanut/almond breading. Again, gently tap off any excess breading via the side of the bowl.
  • Set on the parchment paper until all florets are done.
  • Place the battered cauliflower pieces directly on a pizza stone or baking sheet and bake at 400°F for 15-20 minutes or until the almond/peanut breading are browned and the batter has hardened.
  • Remove from oven and again dip each individual floret in the general tso sauce and place back onto the baking sheet, or foil if using a pizza stone.
  • Transfer back into the oven and cook for an additional 10-15 minutes at 400°F or until all are evenly caramelized.
  • Serve hot and garnish with sesame seeds and/or green onions; or allow to cool and freeze.

Note: If you do intend to freeze them, I recommend freezing them prior to the addition of the sauce, it is easier to handle/reheat them without burning them.

Ingredients: General Tso Sauce

  • 1/4 tsp sesame oil
  • 1/2 TB olive oil
  • 1 TB ginger (fresh and grated)
  • 3-4 cloves garlic (minced)
  • 2-4 dried chili peppers (whole)
  • 1 1/2 TB brown sugar
  • 1/2 cup veggie broth
  • 1/2 cup water [or just 1 cup water if no broth is available]
  • 1/2 -1 TB sriracha [or more, add to taste]
  • 3 TB hoisin sauce
  • 4 TB low sodium soy sauce, sweet chili sauce

Optional: 1 strip of orange zest

Instructions: General Tso Sauce

  • Add the olive and sesame oils to a small pot and cook at medium-high heat.
  • Once oil is hot, should only take 1 minute or so, add the garlic, ginger, and dried chili peppers and cook for 1-2 minutes.
  • Once the garlic and ginger are aromatic, add the brown sugar and ½ cup of water and mix thoroughly. Continuously stir and cook for 3-4 minutes or until the mixture comes to a low boil.
  • Pour in the veggie broth, sriracha, hoisin, soy, and sweet chili sauce and mix until homogenous mixture is achieved, if you are using orange zest, add that here. Cook for an additional 4-5 minutes or until sauce has thickened up.
  • Remove chili peppers, and if using orange zest, you can add some or all of the seeds if you really like spice, and compost.
  • Sauce can be saved for up to 1 week in the refrigerator.

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