General Tso's Cauliflower

Votes: 2

Time: 50 min.
Complexity: average
Servings: 4

A vegetarian take on the popular Chinese-American dish, General Tso's Chicken. Instead of chicken, cauliflower is used. The pieces are dredged in an egg and cornstarch mixture, deep-fried, and then tossed with a sticky Asian sweet-and-spicy sauce, which imparts a unique umami flavor. The battered cauliflower florets resemble fried chicken pieces, making the dish equally appetizing on the plate. Serve with rice and oranges. Even the most ardent meat-eaters will be delighted.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp peanut oil + extra for frying
3 whole dried chili peppers
2 green onions, thinly sliced + extra for sprinkling
1 clove garlic, crushed
1 strip of orange zest, thinly sliced
1/4 cup sugar
3 tablespoons soy sauce
1 tbsp. l. rice vinegar
2 tsp. sesame oil
1/4 tsp ground ginger
2 tsp + 3/4 cup cornstarch
2 large eggs
450 g cauliflower, cut into large florets or wedges (about 4 cups)
Steamed rice and orange slices, to serve
Special equipment: deep fat thermometer

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Peanut butter, chili pepper, green onions, garlic, Orange zest, sugar, soy sauce, rice vinegar, sesame oil, ground ginger, starch, eggs, cauliflower, rice, Oranges

Cooking the dish according to the recipe:

In a medium saucepan, heat 2 tablespoons of peanut oil over high heat. Add the chili, green onion, garlic, and orange zest and cook, stirring, until the garlic is golden and the chili is vibrant, about 1 minute. Add the sugar, soy sauce, vinegar, sesame oil, ginger, and 3 tablespoons of water. Bring to a boil and cook until the sugar is completely dissolved and the sauce is fragrant, 2 to 3 minutes.
In a small bowl or measuring cup, combine 2 teaspoons cornstarch with 1/4 cup cold water. Stir the mixture into the simmering sauce and stir until thickened, about 1 minute. Remove from heat and cover to keep the sauce warm.

Fill a large Dutch oven halfway with peanut oil and heat over medium heat to 350°F (175°C). Place a wire rack on a rimmed baking sheet and set aside. In a large bowl, beat the eggs with 1/2 teaspoon of salt and a pinch of freshly ground black pepper. Add the cauliflower to the bowl and toss it with the egg mixture. Gradually sprinkle with the remaining 3/4 cup of cornstarch until the cauliflower is well coated.
Fry the cauliflower in three batches: Carefully lower the cauliflower into the hot oil and fry, making sure the pieces don't stick together, adjusting the heat as needed to maintain the oil temperature at 350°F (175°C), until golden brown and crispy, about 6 minutes. Using a slotted spoon, transfer the cauliflower to the prepared wire rack to drain any excess oil. Transfer the hot cauliflower to a large bowl and toss with the sauce until evenly coated. Transfer to a serving platter and garnish with green onions. Serve with rice and orange wedges.

Categories: