Description
A delightful vegetarian take on the classic General Tso’s chicken, featuring crispy cauliflower coated in a savory sauce.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 1 cup of cornstarch
- 2 tablespoons of vegetable oil
- 1/2 cup of soy sauce
- 1/4 cup of honey or maple syrup
- 2 tablespoons of rice vinegar
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, minced
- 1 tablespoon of sesame oil
- Green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with cornstarch until evenly coated.
- Spread the cauliflower on a baking sheet and drizzle with vegetable oil.
- Bake for 25-30 minutes, or until golden and crispy.
- In a saucepan, combine soy sauce, honey (or maple syrup), rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer.
- Once the cauliflower is done, toss it in the sauce until well coated.
- Serve in bowls, garnished with green onions and sesame seeds.
Notes
For extra crispiness, consider double coating the cauliflower with cornstarch before baking. Use high heat for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg