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- 1 medium head of cauliflower, cut into florets - 1/2 cup cornstarch - 1/4 cup all-purpose flour - 1/2 teaspoon garlic powder - 1/2 teaspoon ginger powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup vegetable oil (for frying) - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon hoisin sauce - 1 tablespoon sesame oil - 1 tablespoon sugar - 2 teaspoons red chili flakes (adjust to taste) - 1 green onion, finely chopped - Sesame seeds - Large mixing bowl - Slotted spoon - Large skillet or wok - Paper towels - Whisk Gather all these ingredients and tools before you start cooking. This will make the process smoother and more enjoyable. Each ingredient plays a key role in the dish. The cauliflower gives it a great base, while the sauces add depth and flavor. Optional garnishes like green onions and sesame seeds add a nice touch, making the dish look vibrant and inviting. Start by cutting one medium head of cauliflower into small florets. Each piece should be about the size of a golf ball. This size helps them cook evenly. Rinse the florets under cold water. Shake off any excess water and set them aside. In a large bowl, mix the dry ingredients. Combine 1/2 cup of cornstarch, 1/4 cup of all-purpose flour, 1/2 teaspoon of garlic powder, 1/2 teaspoon of ginger powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir them well. This will create a light batter that sticks to the cauliflower. Heat 1 cup of vegetable oil in a large skillet over medium-high heat. To test if the oil is ready, drop a small piece of batter in. If it sizzles, you are good to go. Dip each cauliflower floret in the batter. Make sure they are covered well, but shake off the extra batter. Fry the florets in batches for about 4-5 minutes. They should be golden brown and crispy. Use a slotted spoon to take them out and let them drain on paper towels. In a separate bowl, mix the sauce ingredients. Combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of hoisin sauce, 1 tablespoon of sesame oil, 1 tablespoon of sugar, and 2 teaspoons of red chili flakes. Whisk until smooth. This sauce adds great flavor to the dish. After frying, pour out most of the oil from the skillet, leaving about 1 tablespoon. Heat the sauce mixture in the same skillet over medium heat. Once it bubbles, add the fried cauliflower. Toss gently to coat the florets evenly in the sauce. Cook for 1-2 minutes to heat everything through. Remove from heat. For a nice finish, sprinkle chopped green onions and sesame seeds on top before serving. Frying is key to making General Tso’s cauliflower crispy and tasty. Here are some tips: - Use a large skillet or wok. This gives you space to fry the cauliflower evenly. - Heat the oil to medium-high. If it’s too low, the cauliflower will absorb oil and become soggy. - Fry in small batches. This helps keep the oil temperature steady. You want your cauliflower to be crunchy and golden. Here’s how: - Make sure to coat each floret well with the batter. This adds a nice crunch. - Allow excess batter to drip off. This prevents clumping and helps with crispiness. - Keep an eye on the color. Fry until golden brown, about 4-5 minutes. To boost the flavor of your dish, try these tips: - Mix different sauces. Adding more soy sauce or hoisin can enhance the taste. - Adjust the spice. If you love heat, add more red chili flakes to the sauce. - Use fresh herbs. Finely chop some cilantro or basil for a fresh touch. {{image_2}} You can easily make General Tso’s Cauliflower vegan and gluten-free. Use a gluten-free flour blend instead of all-purpose flour. For the soy sauce, choose a gluten-free version. This way, everyone can enjoy this dish without worry. To add more heat, increase the red chili flakes. You can also add fresh sliced chilies for a kick. If you like it less spicy, just reduce the flakes. Adjust to your taste for a perfect balance. Serve General Tso’s Cauliflower over rice or noodles. It pairs well with steamed broccoli or snap peas. For a crunch, add roasted peanuts or cashews. Garnishing with green onions and sesame seeds adds a nice touch. Enjoy this dish as a main or side. To keep your General Tso's cauliflower fresh, first let it cool. Place the leftovers in an airtight container. Store it in the fridge for up to three days. Make sure to separate any sauce to avoid sogginess. This helps keep the cauliflower crispy longer. When you’re ready to eat leftovers, reheat them in a pan. Heat some oil over medium heat. Add the cauliflower and cook for about five minutes. This keeps it crispy. You can also microwave it, but it may soften. If you use a microwave, cover it with a paper towel to avoid drying out. You can freeze General Tso's cauliflower if you want to save it for later. First, let it cool completely. Place it in a freezer-safe bag or container. Remove as much air as possible before sealing. It can last up to three months in the freezer. To use, thaw it in the fridge overnight and reheat as mentioned above. General Tso’s Cauliflower is a tasty dish. It uses cauliflower instead of chicken. The florets get coated in a crispy batter. Then, they are fried until golden brown. Finally, a sweet and spicy sauce covers the crispy cauliflower. This dish is perfect for those who love bold flavors. Yes, you can make General Tso’s Cauliflower ahead of time. Prepare the cauliflower and fry it. Store it in an airtight container in the fridge. When ready to serve, heat the sauce and toss the cauliflower in it. This way, you save time and still enjoy a fresh meal. Absolutely! Cauliflower is low in calories and high in vitamins. It provides fiber, which is great for digestion. This makes it a healthy choice compared to fried chicken. Plus, it is rich in antioxidants, which help your body fight diseases. The spice level depends on how much chili flakes you use. The recipe suggests two teaspoons, but you can adjust it. If you like it hotter, add more chili flakes. For a milder taste, use less. This dish can be as spicy as you want! This blog covered everything you need for General Tso's Cauliflower. We explored key ingredients and tools, then walked through step-by-step cooking. You learned tips for frying and variations like vegan options. I shared how to store leftovers and answered common questions. In conclusion, this dish is simple and tasty. You can customize it to fit your needs. Enjoy cooking and have fun experimenting with flavors!

General Tso’s Cauliflower

Satisfy your cravings with this delicious General Tso’s Cauliflower recipe! Perfectly crispy cauliflower florets are coated in a savory sauce that’s bursting with flavor. This easy-to-follow recipe will impress your family and friends, making it a must-try for dinner or a fun snack. Click to discover the full recipe and learn how to create this tasty dish that everyone will love! Your next favorite meal is just a click away.
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Ingredients
  

1 medium head of cauliflower, cut into florets

1/2 cup cornstarch

1/4 cup all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon ginger powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup vegetable oil (for frying)

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 tablespoon sesame oil

1 tablespoon sugar

2 teaspoons red chili flakes (adjust to taste)

1 green onion, finely chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

In a large mixing bowl, combine cornstarch, all-purpose flour, garlic powder, ginger powder, salt, and black pepper. Mix well to form a dry batter.

    Dip each cauliflower floret into the batter, ensuring they are evenly coated. Shake off any excess.

      Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, carefully add the battered cauliflower in batches, frying until golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.

        In a separate bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, and red chili flakes until combined.

          In the same skillet, pour out most of the oil, leaving about 1 tablespoon. Add the sauce mixture and heat over medium heat until bubbling.

            Add the fried cauliflower to the skillet and toss gently to coat each piece evenly in the sauce. Cook for an additional 1-2 minutes to heat through.

              Remove from heat and garnish with chopped green onions and sesame seeds before serving.

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