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To create the perfect General Tso’s cauliflower, gather these main ingredients: - 1 large head of cauliflower, cut into florets - 1 cup cornstarch - 1 cup vegetable oil (for frying) - 3 tablespoons soy sauce - 2 tablespoons rice vinegar - 2 tablespoons hoisin sauce - 1 tablespoon ginger, minced - 3 cloves garlic, minced - 2 tablespoons sesame oil - 1 tablespoon sriracha (adjust for heat preference) - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) These ingredients bring flavor and texture to your dish. The cauliflower becomes crispy when coated in cornstarch and fried. The sauce gives it a sweet and spicy kick. You can add a few optional ingredients to boost taste: - Red pepper flakes for more heat - Fresh cilantro for a fresh touch - Cashews for crunch These extras make your dish even more exciting. If you love heat, the red pepper flakes add a nice kick. Fresh cilantro brightens up the flavors, while cashews add a delightful crunch. If you need a dairy-free or gluten-free version, consider these substitutions: - Use tamari instead of soy sauce for gluten-free - Substitute coconut aminos for a soy-free option - Replace sriracha with a gluten-free hot sauce These swaps keep your dish tasty while meeting dietary needs. Tamari works great for those avoiding gluten. Coconut aminos provide a sweet and savory alternative if you skip soy. Start by rinsing the cauliflower well. Make sure to dry the florets completely. If they are wet, the cornstarch won't stick. Cut the cauliflower into bite-sized pieces. This ensures even cooking and crispy texture. In a large bowl, add 1 cup of cornstarch. Toss the dried cauliflower florets in the cornstarch. Coat each piece well, shaking off any extra. In a deep skillet, heat 1 cup of vegetable oil on medium-high heat. Once the oil is hot, add the florets in batches. Fry them until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to remove them and place on paper towels to drain. In another saucepan, mix 3 tablespoons soy sauce, 2 tablespoons rice vinegar, and 2 tablespoons hoisin sauce. Add 1 tablespoon minced ginger and 3 cloves minced garlic. Pour in 2 tablespoons sesame oil and 1 tablespoon sriracha for heat. Heat this mixture over medium heat for 3-4 minutes. Stir it well to combine all the flavors. Once the sauce is ready, add the fried cauliflower to the pan. Toss gently to coat all the florets evenly in the sauce. Let it cook together for 2-3 minutes. Transfer the dish to a serving plate. Top it with sliced green onions and sprinkle sesame seeds for a nice finish. Enjoy this crispy, flavorful dish! For the full recipe, check the recipe section. To get that perfect crunch, start with dry cauliflower florets. Rinse them well, then pat them dry with paper towels. The drier they are, the better the cornstarch sticks. Toss the florets in cornstarch, making sure each piece is coated. This creates a crispy outer layer when fried. Fry them in batches. Overcrowding the pan makes them steam instead of fry. Aim for 3-4 minutes in hot oil for a golden, crispy finish. Choose vegetable oil for frying. It has a high smoke point, which helps achieve crispiness. Canola or peanut oil also works well. Avoid olive oil; it burns easily and won’t give you the right texture. Use enough oil to cover the bottom of your pan, but not so much that it splashes everywhere. Serve General Tso’s cauliflower hot for the best taste. It pairs well with steamed rice or quinoa. A side of sautéed greens adds a nice contrast. For added crunch, sprinkle extra sesame seeds on top. Feel free to add sliced red peppers or carrots for more color and flavor. You can find the Full Recipe to create this delicious dish. {{image_2}} Want to add some heat? You can make spicy General Tso’s cauliflower by adding more sriracha. Start with the recipe and then increase the sriracha to two tablespoons. You can also mix in red pepper flakes for extra spice. This version gives you a fun kick without losing the dish’s core flavor. If you prefer a healthier dish, try baked General Tso’s cauliflower. Instead of frying, coat the florets in cornstarch and then lightly spray them with oil. Bake at 425°F for about 20 minutes. This option keeps the crunch while reducing the oil and calories. It’s perfect for those watching their diet but still craving flavor. You can easily add more veggies to this dish. Consider bell peppers, broccoli, or snap peas. Simply sauté them with the sauce before adding the cauliflower. This not only boosts nutrition but also adds color and texture. Try mixing and matching your favorite vegetables to make this dish your own. For the full recipe, check the earlier section. To keep your General Tso’s cauliflower fresh, place it in an airtight container. Seal it tightly to prevent air from getting in. Store it in the fridge for up to three days. This will help maintain its flavor and texture. To reheat your cauliflower and keep it crispy, use an oven or air fryer. Preheat the oven to 350°F (175°C). Arrange the cauliflower on a baking sheet in a single layer. Bake for about 10 minutes until hot and crisp. If you use an air fryer, heat it at the same temperature for about five minutes. Avoid the microwave, as it makes the cauliflower soggy. You can freeze General Tso’s cauliflower for later use. First, let it cool completely. Then, place the cauliflower in a single layer on a baking sheet. Freeze for about an hour until firm. Once frozen, transfer it to a freezer-safe bag. Seal it tightly and label it with the date. It can last for up to three months in the freezer. When ready to enjoy, simply reheat as described above. For the full recipe, check out the General Tso’s Cauliflower section! Yes, you can make General Tso’s cauliflower ahead of time. You can fry the cauliflower and store it in the fridge for one day. When ready to serve, reheat it in the oven for a few minutes. This way, it stays crispy and tasty. If you need a substitute for cornstarch, use arrowroot powder or potato starch. Both work well for coating and frying. They help achieve that crispy texture, just like cornstarch. Yes, General Tso’s cauliflower can be gluten-free. Use tamari instead of soy sauce. Tamari is a gluten-free soy sauce that adds flavor without the gluten. Always check the labels to be sure of ingredients. To add more heat to General Tso’s cauliflower, you can increase the sriracha in the sauce. You can also add red pepper flakes or fresh chili peppers. Adjust these to your taste for a spicy kick. You can find the full recipe for General Tso’s cauliflower above. It includes all the steps and ingredients to make this delicious dish at home. Enjoy cooking! General Tso’s Cauliflower is a fun and tasty dish that’s easy to make. We discussed the key ingredients and step-by-step methods, ensuring great flavor and crunch. I shared tips on oil choice, serving ideas, and variations for everyone’s taste. Plus, I included storage and reheating advice. Making this dish can be rewarding, whether you try the spicy version or the baked option. I hope you feel inspired to create your own delicious General Tso’s Cauliflower!

General Tso’s Cauliflower

Indulge your taste buds with this delicious General Tso’s Cauliflower recipe! Perfectly crispy cauliflower florets are coated in a savory sauce made with soy sauce, garlic, and ginger, delivering all the flavors you love without the meat. Discover how to whip up this tasty dish in just 30 minutes and impress your family or guests. Click to explore the full recipe and elevate your mealtime with this delightful twist on a classic!
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Ingredients
  

1 large head of cauliflower, cut into florets

1 cup cornstarch

1 cup vegetable oil (for frying)

3 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons hoisin sauce

1 tablespoon ginger, minced

3 cloves garlic, minced

2 tablespoons sesame oil

1 tablespoon sriracha (adjust for heat preference)

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Prepare the Cauliflower: Rinse and dry the cauliflower florets thoroughly. This will help the cornstarch adhere better.

    Coat the Cauliflower: In a large bowl, add the cornstarch. Toss the cauliflower florets in the cornstarch until they are well coated. Shake off any excess cornstarch.

      Heat the Oil: In a deep skillet or wok, heat the vegetable oil over medium-high heat. Once hot, carefully add the cauliflower florets in batches to avoid overcrowding. Fry until they are golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and place on paper towels to drain excess oil.

        Make the Sauce: In a separate saucepan over medium heat, combine the soy sauce, rice vinegar, hoisin sauce, minced ginger, minced garlic, sesame oil, and sriracha. Stir well and let simmer for about 3-4 minutes to meld the flavors together.

          Combine: Add the fried cauliflower to the saucepan and gently toss to coat the florets in the sauce evenly. Allow to cook together for an additional 2-3 minutes.

            Serve: Transfer the coated General Tso’s cauliflower to a serving dish.

              Garnish: Top with sliced green onions and sprinkle sesame seeds before serving.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | serves 4