Discover how to transform cauliflower into a crispy, flavour-packed masterpiece with our General Tso's Cauliflower recipe. Perfect for a satisfying, plant-based meal.
Nutrition: per serving
Calories305kcal
Carbs48g
Fat10g
Saturates1g
Sugars12g
Protein7g
Fibre4g
Ingredients
For The Cauliflower:
300gCauliflower Florets
100gPlain Flour
50gCornflour
1tspBaking Powder
200mlWatercold
1/2tspSalt
1/2tspGround White Pepper
For The Sauce:
2tbspSunflower Oil
2ClovesGarlicminced
1tspGingerfresh, grated
2tbspLight Soy Sauce
1tbspDark Soy Sauce
3tbspRice Vinegar
3tbspTomato Ketchup
2tbspHoisin Sauce
2tbspBrown Sugar
100mlWater
1tbspCornflour Mixed With 2 tbsp Waterslurry
1tbspSesame Seedsgarnish
2Spring Onionsgarnish, thinly Sliced
Instructions
In a large mixing bowl, combine plain flour, cornflour, baking powder, salt, and white pepper. Gradually whisk in cold water until a smooth batter forms.
Heat vegetable oil in a deep saucepan or fryer to 180°C. Dip each cauliflower floret into the batter, ensuring an even coat, and carefully place into the hot oil.
Fry in batches for 4–5 minutes until golden and crispy. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
Heat sunflower oil in a large frying pan or wok over medium heat. Sauté garlic and ginger for 1–2 minutes until fragrant.
Add light soy sauce, dark soy sauce, rice vinegar, ketchup, hoisin sauce, brown sugar, and water. Stir well and bring to a simmer.
Stir in the cornflour slurry and cook for 1–2 minutes until the sauce thickens and becomes glossy.
Add the fried cauliflower to the pan, tossing gently to coat the florets in the sauce.
Transfer to a serving plate and garnish with sesame seeds and spring onions. Serve immediately.
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