Cauliflower General Tso Style

General Tso chicken is a popular take-out item from Asian restaurants. It’s equally delicious made with cauliflower! Sweet and spicy, this dish will please meat-eaters and vegetarians alike. Serve with aromatic rice such as jasmine or basmati.

INGREDIENTS

Cauliflower
1/2 cup all-purpose flour
1/3 cup cornstarch
1/4 teaspoon baking powder
1 teaspoon salt
2 eggs
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 cup peanut oil (or other neutral oil)
1 head cauliflower, cut into bite-size florets

Sauce
2 teaspoons sesame oil
6 scallions, white part finely sliced, green part chopped into 1-inch pieces
3 cloves garlic, minced
1 tablespoon minced ginger root
5 small dried chiles (optional)
1/4 cup vegetable or chicken broth
1/4 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons mirin
3 tablespoons sugar
1 tablespoon cornstarch
Sesame seeds, for garnish (optional)

METHOD

In a medium mixing bowl, whisk the flour, cornstarch, baking powder and salt to combine.

In a small mixing bowl, whisk eggs, soy sauce and vinegar to combine. Slowly pour the mixture into the flour, whisking constantly. You should end up with a thick batter that will cling to the cauliflower. (Thin with a little water if necessary).

In a medium cast iron skillet, heat the peanut oil until very hot and shimmering.

Submerge each piece of cauliflower fully in the batter and then place in the hot oil and fry the cauliflower until golden on all sides, 4 to 5 minutes. Drain on absorbent paper towels.

For the sauce, heat the sesame oil in a large saucepan over medium heat. Add the scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes. Add the broth, soy sauce, rice vinegar and mirin, and bring sauce a simmer over medium heat and cook for 5 minutes.

In a small bowl, whisk sugar and cornstarch with 1 tablespoon water to make a slurry. Whisking constantly, quickly add slurry to sauce mixture and continue whisking until the mixture is smooth. Stir in the larger pieces of green scallion tops. Reduce heat and cook, stirring occasionally, until the mixture thickens.

Add the cauliflower to the pot with the sauce and toss to coat until the cauliflower is rewarmed, 4 to 5 minutes. Serve immediately, garnished with sesame seeds and with a side of jasmine or basmati rice.

YIELD:  Makes 4 servings