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- Cauliflower florets - Cornstarch - Vegetable oil - Soy sauce - Rice vinegar - Sugar (brown or white) - Sesame oil - Minced garlic - Grated ginger - Red pepper flakes - Scallions and sesame seeds The main ingredients for this dish start with cauliflower florets. I love using a medium head of cauliflower, cut into bite-sized pieces. This makes the dish easy to eat and helps it cook evenly. Next, we need cornstarch. It gives the cauliflower that nice crispy coating. The cornstarch helps to create a crunchy outside while keeping the inside tender. For frying, vegetable oil works best. It has a high smoke point, making it perfect for frying. You will need about half a cup to get that cauliflower golden and crispy. Now, let’s talk about the sauce. Soy sauce adds depth and umami flavor. I use three tablespoons, but you can adjust this to your taste. Rice vinegar gives a tangy kick. Two tablespoons provide a nice balance to the dish. Sugar, either brown or white, adds sweetness. I prefer brown sugar for its rich flavor. Just two tablespoons will do the trick. Lastly, sesame oil adds a nutty aroma. One tablespoon enhances the overall taste. Aromatics are essential. Minced garlic and grated ginger bring warmth and richness. I use two cloves of garlic and one tablespoon of ginger. For some heat, I add red pepper flakes. Start with half a teaspoon and adjust to your liking. Finally, garnishes like chopped scallions and sesame seeds make your dish pop. They add color and freshness. Just a tablespoon of scallions and a sprinkle of sesame seeds will elevate your General Tso’s Cauliflower. This combination of ingredients makes a delightful and flavorful dish that is easy to prepare and sure to impress. First, rinse the cauliflower under cold water. This helps remove dirt. Next, cut the cauliflower into small florets. Aim for bite-sized pieces. After cutting, pat the florets dry with a paper towel. This step is key to getting them crispy later. In a large bowl, pour in the cornstarch. Toss the dry florets in the cornstarch until each piece is coated. Shake off any extra cornstarch. To fry, heat the vegetable oil in a deep pan over medium-high heat. Wait until it is shimmering, about 350°F (175°C). Now, carefully add the coated florets in small batches. Fry them for about 5-6 minutes. Look for a golden brown color. Use a slotted spoon to take them out and drain on paper towels. In another pan, add a small splash of oil and heat it over medium heat. Add the minced garlic, grated ginger, and red pepper flakes. Sauté these for about 30 seconds until you smell the aroma. Next, mix in the soy sauce, rice vinegar, sugar, and sesame oil. Stir this for 1-2 minutes until the sauce thickens a bit. Finally, add the crispy cauliflower to the sauce. Toss gently to coat each floret well. Let them cook together for one more minute to soak up all the flavors. To get your cauliflower crispy, follow these steps: - Frying Technique: Heat your oil to about 350°F (175°C). This helps create a crunchy texture. - Drying Florets: Pat your cauliflower florets dry with a paper towel. Removing moisture is key to crispiness. Wet florets won’t fry well. You can easily change the taste of your dish: - Modifying Spice Levels: Add more red pepper flakes if you like heat. Start with half a teaspoon and adjust as needed. - Sweetness Adjustments: Use brown sugar for a deeper flavor. White sugar works too, but brown adds richness. Make your dish look as good as it tastes: - Garnishing Ideas: Top your cauliflower with chopped scallions and sesame seeds. This adds color and crunch. - Serving Suggestions: Serve it on a beautiful platter. This makes it more appealing and fun to eat. {{image_2}} You can easily make General Tso’s cauliflower vegan. Simply swap the soy sauce for a gluten-free version if needed. Use agave syrup instead of sugar for a plant-based sweetener. This keeps the dish tasty without any animal products. You can cook this dish in several ways. If you want a lighter option, try air frying the cauliflower. It cuts the oil but still gives you a nice crunch. Baking is also a great method. Just toss the florets with oil and cornstarch, then bake them at 400°F until golden. Feel free to mix in more veggies. Broccoli or bell peppers add color and crunch. You can also try adding a splash of sriracha for extra heat. If you want a twist on the sauce, add some orange juice for a citrus kick. These little changes can make the dish unique each time. To keep your General Tso’s cauliflower fresh, store it in the fridge. Use an airtight container. Make sure it cools to room temperature before sealing. This helps keep it crisp. Enjoy your leftovers within three days for the best taste. To reheat and keep the cauliflower crispy, use an oven. Preheat it to 350°F (175°C). Spread the cauliflower on a baking sheet. Bake for about 10 minutes until hot. You can also use an air fryer. Set it to 350°F (175°C) and cook for 5-7 minutes. If you want to freeze General Tso’s cauliflower, first let it cool. Then, place it in a freezer-safe bag. Remove as much air as possible. It can last up to three months in the freezer. To reheat, thaw in the fridge overnight. Then, follow the reheating tips above for the best results. Yes, you can use frozen cauliflower. Just thaw it first and pat it dry. This helps get rid of extra water. Then, coat it with cornstarch as you would with fresh cauliflower. Keep in mind that frozen cauliflower may not get as crispy as fresh. You know the cauliflower is cooked when it turns golden brown. It should feel crispy on the outside and tender inside. Fry it for about 5-6 minutes. You can check by tasting a piece to see if it's soft and flavorful. General Tso’s cauliflower pairs well with several side dishes. Here are some tasty options: - Steamed rice or fried rice - Stir-fried vegetables - Asian slaw - Noodles like lo mein or rice noodles These dishes balance the flavors and add more texture to your meal. Yes, General Tso’s cauliflower can be gluten-free. Use gluten-free soy sauce instead of regular soy sauce. All other ingredients in the recipe are naturally gluten-free. Always check labels to ensure they meet your dietary needs. In this article, I shared how to make General Tso’s Cauliflower, from ingredients to cooking. You learned about key ingredients like cauliflower, soy sauce, and rice vinegar. I also covered tips for crispy texture and various preparation methods. Remember, cooking can be fun and creative! Feel free to mix flavors or try different vegetables. Enjoy your journey with this tasty dish, and share your results with others. Happy cooking!

General Tso’s Cauliflower

Discover the delicious twist on a classic dish with this General Tso’s Cauliflower recipe! This crispy, flavor-packed meal combines perfectly fried cauliflower with a rich, savory sauce that will leave everyone craving more. Perfect for a quick dinner or impressing guests, it’s easy to make and loaded with flavor. Click through now to explore the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

1 medium head of cauliflower, cut into florets

1/2 cup cornstarch

1/2 cup vegetable oil (for frying)

3 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons sugar (brown or white)

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon ginger, grated

1/2 teaspoon red pepper flakes (adjust to taste)

1 tablespoon scallions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Prepare the Cauliflower: Rinse and cut the cauliflower into small bite-sized florets. Pat them dry with a paper towel to ensure they are free of moisture.

    Coat the Cauliflower: In a large bowl, add the cornstarch. Toss the cauliflower florets in the cornstarch until they are evenly coated. Shake off any excess cornstarch.

      Heat the Oil: In a deep frying pan or wok, heat the vegetable oil over medium-high heat until shimmering, about 350°F (175°C).

        Fry the Cauliflower: Carefully add the coated cauliflower florets to the hot oil in batches (don’t overcrowd the pan). Fry for about 5-6 minutes, or until they become golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.

          Prepare the Sauce: In another pan, add a small amount of oil and heat over medium heat. Add the minced garlic, grated ginger, and red pepper flakes. Sauté for about 30 seconds until fragrant.

            Mix in Liquid Ingredients: Quickly add the soy sauce, rice vinegar, sugar, and sesame oil to the pan. Stir and cook for 1-2 minutes until the sauce thickens slightly.

              Combine Cauliflower and Sauce: Add the crispy cauliflower to the sauce, tossing gently to coat the florets evenly. Let them cook together for another minute to absorb the flavors.

                Serve: Transfer the General Tso’s cauliflower to a serving platter. Garnish with chopped scallions and sesame seeds.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4