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General Tso’s Cauliflower

Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. This is a fun alternative to the classic chicken dish.—Nick Iverson, Milwaukee, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    4 servings

Ingredients

  • Oil for deep-fat frying
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup club soda
  • 1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
  • SAUCE:
  • 1/4 cup orange juice
  • 3 tablespoons sugar
  • 3 tablespoons soy sauce
  • 3 tablespoons vegetable broth
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil
  • 2 to 6 dried pasilla or other hot chilies, chopped
  • 3 green onions, white part minced, green part thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh gingerroot
  • 1/2 teaspoon grated orange zest
  • 4 cups hot cooked rice

Directions

  • In an electric skillet or deep fryer, heat oil to 375°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Dip florets, a few at a time, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes. Drain on paper towels.
  • For sauce, whisk together the first six ingredients; whisk in cornstarch until smooth.
  • In a large saucepan, heat canola oil over medium-high heat. Add chilies; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and orange zest; cook until fragrant, about 1 minute. Stir soy sauce mixture; add to saucepan. Bring to a boil; cook and stir until thickened, 2-4 minutes.
  • Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.

Test Kitchen Tips
  • Make certain your oil is hot enough when frying to ensure a crisp, not soggy, result. We recommend testing the temperature of the oil with a kitchen thermometer, as the settings on fryers are often pretty inaccurate.
  • Adjusting the spice-heat level of this recipe is super simple; just use more or fewer hot chilies. If you are highly sensitive to spiciness, omit the pepper entirely.
  • Nutrition Facts
    1 cup with 1 cup rice: 584 calories, 17g fat (2g saturated fat), 0 cholesterol, 1628mg sodium, 97g carbohydrate (17g sugars, 5g fiber), 11g protein.

    Reviews

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    Average Rating:
    • anthony
      Feb 24, 2021

      No comment left

    • Calvin
      Jan 31, 2021

      made this using dried pasilla powder (converted using less powder than sliced chilies) for the sauce and Topo Chico for club soda. The sorority girls loved it (university of Texas) , I cook for 40-50 every weekday and they said they can't wait to eat this again. very easy and you won't miss the chicken (coming from a meateater!)

    • Merrye
      Apr 24, 2020

      great addition for variety and taste to my list of favorites and easy to make too