GENERAL TSO’S CAULIFLOWER
This is a healthier, low-carb version of General Tso’s Chicken, using baked cauliflower florets rather than fried chicken pieces.
Here is my latest cauliflower dish. I’m having fun replacing a lot of my chicken dishes with cauliflower instead. Now that spring is here and vegetable prices are coming down, I can really play around and experiment. It’s funny how all the trees and plants suddenly start growing again once March hits.
General Tso's Cauliflower
PREP TIME: 5 MINUTESCOOK TIME: 25 MINUTESTOTAL TIME: 30 MINUTESCOURSE: MAIN DISHES CUISINE: CHINESE SERVINGS: 4
This is a healthier, low-carb version of General Tso's Chicken, using baked cauliflower florets rather than fried chicken pieces.
5 FROM 1 VOTE
Ingredients:
1 head cauliflower cut into bite sized florets
for the sauce
1/2 cup water
2 tbsp dark soy sauce
2 tbsp rice wine vinegar
2 tsp hoisin sauce
2 tsp sesame oil
2 tbsp granulated white sugar
2 tsp cornstarch
6 dried red chilis optional
Directions:
Preheat oven to 400°F. Spread cauliflower florets on a baking sheet lined with parchment paper. Bake for about 20-25 minutes until cauliflower florets are tender, flipping cauliflower halfway through.
While cauliflower is cooking, make the sauce. In a small sauce pan, add all ingredients except chilis. Whisk sauce together until everything is mixed and cornstarch is completely dissolved. Bring sauce to a boil, whisking occasionally, until sauce thickens, about 2 minutes. Add in the chilis and let them simmer for about 1 minute in the sauce. Turn off heat.
Toss cauliflower in sauce. Sprinkle fresh chopped scallions and white sesame seeds as garnish, if desired.
Notes:
Nutrition estimate does not include the dried chilis.