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Barefoot at Brunch

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General Tso’s Cauliflower

in Recipes

I’ve been on something of a meat-free kick lately, and that could hardly be showcased better than with some crispy, spicy General Tso’s Cauliflower. Tempura-battered veggies have become something of an obsession of mine, and I’m constantly thinking about how I can incorporate them into meals.

Also, great news – for anyone who just debated stopping reading right there, let me reassure you – making tempura battered veggies is easy peasy, and it doesn’t take long. (To give you a point of reference, frying a whole head of cauliflower only takes about 15 minutes.) It’s one of those things that sounds a lot fancier than it is, trust me.

Before this recipe, I had actually never tried frying cauliflower, and I was a little worried that it wouldn’t cook to a good consistency by the time the tempura batter was fried to a lovely golden brown (it doesn’t take long, like I said.) Should not have worried though, because the cauliflower turned out PERFECTLY. Not raw and crunchy anymore, but still firm enough that you can really sink your teeth into it. Per. Fect.

Honestly, the cauliflower is good enough to just eat on its own, even without the General Tso’s sauce, BUT that’s for another time. For now, we’re not stopping at just making delicious, tempura-battered goodness – oh no. We’re taking it one step further and smothering that tempura-battered goodness in even more goodness. Spicy-sweet goodness. Yum yum.

One quick note: This recipe calls for dried red chiles, but those can sometimes be a little tricky to find at the grocery store. If you’re having trouble, not to worry – some red pepper flakes will do the trick just fine. If you REALLY want some spice, you can use both chiles AND red pepper flakes. Whoa Nelly.

Whether you’re looking for a light and healthy dinner option or trying to come up with a way to sneak some veggies to the picky kiddos, this recipe is fabulous. The tempura adds just the right amount of satisfying crunch, while the sauce is deliciously sticky, sweet, and just a little bit spicy (it’s a slow burn, really.) Bon appetit:)

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General Tso's Cauliflower

Ingredients

Tempura Batter

  • 1 head cauliflower
  • 1 cup flour
  • 1 tbsp cornstarch
  • Salt
  • 2 egg whites
  • 2/3 cup seltzer water (cold)

General Tso's Sauce

  • 3 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp rice vinegar
  • 3 tsp white vinegar
  • 2 tbsp sugar
  • 1/3 cup vegetable (or chicken) broth
  • 3 cloves garlic
  • 1 tbsp fresh ginger
  • 4 scallions
  • 4 spicy red chiles (can also use red pepper flakes)
  • 2 tbsp oil (olive or vegetable)
  • Sesame seeds

Instructions

Prep the Cauliflower and Make the Tempura Batter

  1. Remove the bottom of the cauliflower and separate the florets into small chunks. Wash and set aside.

  2. Whisk the egg whites in a small bowl until frothy. Whisk in the cold seltzer.

  3. In a larger bowl, combine the flour, cornstarch and salt.

  4. Fold the egg and water mixture into the flour mixture and stir until just combined.

Fry the Cauliflower

  1. Heat about an inch of vegetable oil in a large pan over medium high heat. The oil is hot enough when water drops flicked onto the surface sizzle.

  2. Working in batches, coat the cauliflower pieces in the tempura batter. Using tongs, place the coated cauliflower pieces in the oil and fry until golden brown (about 3-5 minutes). You'll need to turn the cauliflower pieces partway through the frying process to make sure both sides are evenly cooked.

  3. Once fried, remove the cauliflower pieces from the oil onto a paper towel-lined plate.

Make the Sauce

  1. In a small bowl, whisk together the soy sauce and the cornstarch. Once combined, whisk in the vinegars, the sugar, and the broth.

  2. Mince the garlic and the ginger. Chop the scallions, separating the white parts and the green parts into two piles. If using chiles, slice them into rings. 

  3. Heat the oil over medium-high heat in a large pan. Add the garlic, ginger, the scallion whites and the chiles (or red pepper flakes, if you're using those.)

  4. Cook until fragrant, about two minutes. Stir frequently to keep anything from sticking to the pan.

  5. Stir in the sauce mixture and continue to cook, still stirring frequently, until the sauce thickens, about 2-3 minutes.

  6. Turn the heat down to low and add the fried cauliflower to the pan. Gently toss to coat the cauliflower in the sauce and continue to cook over low heat until everything is warmed through. 

  7. Top with sesame seeds and the green scallions to serve.

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