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The key to a great General Tso's Cauliflower lies in simple, fresh ingredients. Here’s what you need: - 1 medium head of cauliflower, cut into bite-sized florets - 1 cup cornstarch - 2 teaspoons garlic powder - 1 teaspoon ginger powder - ½ teaspoon salt - ½ teaspoon black pepper - ½ cup vegetable oil (for frying) - 2 tablespoons soy sauce - 2 tablespoons rice vinegar - 2 tablespoons honey or agave syrup - 1 tablespoon sesame oil - 2 cloves garlic, minced - ½ teaspoon crushed red pepper flakes - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) These ingredients create a crispy cauliflower with a sweet and spicy sauce that’s hard to resist. You can boost the flavor with a few extras. Consider adding: - Fresh ginger slices for a zesty kick - A splash of orange juice for a hint of citrus - Chopped bell peppers for extra crunch - Cashews or peanuts for a nutty, crunchy texture These additions can elevate your dish and make it even more delightful. If you have allergies, there are easy swaps for this recipe. For a gluten-free option, use tamari instead of soy sauce. If you want to avoid honey, agave syrup works just as well. For those avoiding corn, arrowroot powder can replace cornstarch. Feel free to mix and match based on your needs. You can still enjoy this tasty dish with simple changes. For the full recipe, check out the details above. Start by washing the cauliflower. Make sure to remove any leaves. Cut the cauliflower into bite-sized florets. This helps them cook evenly. In a large bowl, mix cornstarch, garlic powder, ginger powder, salt, and black pepper. This mix will give your cauliflower a great flavor. Toss the florets in this mixture until they are well-coated. This step gives them a crispy texture when fried. Next, heat the vegetable oil in a large pan over medium-high heat. You want the oil to be hot but not smoking. Once ready, add the coated cauliflower in batches. Fry them until they turn golden brown and crispy. This usually takes about 4 to 5 minutes per batch. After frying, remove them and place them on paper towels. This helps absorb any extra oil. In a separate saucepan, combine soy sauce, rice vinegar, honey (or agave), and sesame oil over medium heat. Add minced garlic and crushed red pepper flakes to the mix. Stir until everything heats up and thickens a bit. This should take about 2 to 3 minutes. Once ready, add the fried cauliflower to the sauce. Toss to coat each piece well. Cook for an additional 1 to 2 minutes until heated through. Now, your General Tso's cauliflower is ready to serve! You can find the full recipe to guide you through every step. To get your cauliflower crispy, you need a good coating. Use cornstarch for a great crunch. Toss the florets well in the cornstarch mix. Make sure each piece is covered well. Fry in hot oil, and don’t crowd the pan. This lets the heat flow around the cauliflower. Fry each batch for about 4-5 minutes until golden brown. The right tools make cooking easier. You will need a large bowl for mixing. A deep pan or a wok works best for frying. Use a slotted spoon to remove the cauliflower. It helps drain excess oil. A separate saucepan is needed for your sauce. This keeps flavors from mixing while you fry. One common mistake is not frying at the right temperature. If the oil is too cold, the cauliflower will absorb oil and become soggy. If it’s too hot, it will burn outside and stay raw inside. Another mistake is skipping the cornstarch coating. This step adds that crispy texture we all love. Lastly, don’t rush the frying process. Give each batch time to cook properly for the best results. For the complete cooking process, check out the Full Recipe. {{image_2}} Want to add a kick to your dish? Use more crushed red pepper flakes to make it spicy. You can also add a dash of sriracha or chili sauce in the sauce mix. This adds heat while keeping the yummy flavors intact. I love the heat, and it pairs well with the sweetness of the sauce. Mix in broccoli florets for extra nutrition and color. The bright green looks great next to the golden cauliflower. Just steam or sauté the broccoli for a few minutes before adding it to the sauce. This gives you a tasty and balanced dish. Plus, it’s a fun way to get more veggies on your plate. If you need a gluten-free dish, swap soy sauce with tamari. Tamari gives you the same great taste without gluten. Make sure to check the labels of your sauces to be safe. This way, everyone can enjoy General Tso's Cauliflower without worry. You can still get that crispy texture and sweet flavor. For the full recipe, check out the details above! After enjoying General Tso's Cauliflower, let it cool to room temperature. Then, place the leftovers in an airtight container. This helps keep the dish fresh. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing. When you're ready to eat the leftovers, reheat them in the oven. Preheat the oven to 350°F (175°C). Spread the cauliflower on a baking sheet. Bake for about 10-15 minutes until it's warm and crispy again. This method helps maintain the texture. You can also use an air fryer for even better results. To freeze General Tso's Cauliflower, first let it cool completely. Then, place it in a freezer-safe bag or container. Make sure to remove as much air as possible. Label the bag with the date. You can freeze it for up to three months. When you're ready to eat it, thaw it in the fridge overnight before reheating. Yes, General Tso's Cauliflower is vegan. This dish uses plant-based ingredients. The sauce includes soy sauce, rice vinegar, and agave syrup, making it perfect for vegans. The cauliflower itself is also a plant. You can enjoy this dish without any animal products. Yes, you can use fresh cauliflower instead of frozen. Fresh cauliflower gives a better taste and texture. Cut the fresh cauliflower into bite-sized florets before using it in the recipe. This way, you can create a crispy and tasty dish. Make sure to dry the florets well before coating them to avoid excess moisture. You can serve General Tso's Cauliflower with rice or noodles. White rice or brown rice works well. You might also pair it with a fresh salad or steamed vegetables. This adds color and nutrition to your meal. For a full meal, try some light appetizers like spring rolls. These options make your dinner fun and complete. This blog post shared all you need to make tasty General Tso's Cauliflower. We covered the main and optional ingredients, including good substitutions. The step-by-step guide helped you prepare and fry the cauliflower and make the sauce. I shared tips for crispiness and common mistakes to avoid. You learned fun variations and how to store leftovers properly. Finally, we answered key questions about this dish. Enjoy cooking this delight again and again!

General Tso's Cauliflower

Elevate your dinner game with a delicious twist on a classic! This General Tso's Cauliflower recipe is a flavorful plant-based dish that brings crispy cauliflower and a savory sauce to your table. Perfect for vegans and veggie lovers alike, you'll find simple steps to create a dish everyone will enjoy. Ready to impress your taste buds? Click through to explore the full recipe and discover how simple it is to make this scrumptious meal!
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Ingredients
  

1 medium head of cauliflower, cut into bite-sized florets

1 cup cornstarch

2 teaspoons garlic powder

1 teaspoon ginger powder

½ teaspoon salt

½ teaspoon black pepper

½ cup vegetable oil (for frying)

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons honey or agave syrup

1 tablespoon sesame oil

2 cloves garlic, minced

½ teaspoon crushed red pepper flakes

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

In a large bowl, combine cornstarch, garlic powder, ginger powder, salt, and black pepper.

    Toss the cauliflower florets in the cornstarch mixture until well coated.

      In a large pan, heat the vegetable oil over medium-high heat. Once hot, add the coated cauliflower in batches, frying until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.

        In a separate saucepan over medium heat, combine soy sauce, rice vinegar, honey (or agave), sesame oil, minced garlic, and crushed red pepper flakes. Stir until the mixture is heated and slightly thickened, about 2-3 minutes.

          Add the fried cauliflower to the saucepan, tossing to coat each piece thoroughly in the sauce. Cook for an additional 1-2 minutes until everything is heated through.

            Remove from heat and transfer to a serving dish. Garnish with chopped green onions and sesame seeds.

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