Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. General Tso's cauliflower is a fun alternative to the classic chicken dish.—Nick Iverson, Milwaukee, Wisconsin
General Tso’s Cauliflower
General Tso's Cauliflower Tips
How can you make sure General Tso's cauliflower is crispy?
Frying can be intimidating, but we've got you covered with our guide to deep frying. Make sure your oil is hot enough to ensure a crisp exterior by testing the temperature of the oil with a kitchen thermometer. The settings on fryers are often inaccurate.
How can you adjust the spice level in General Tso's cauliflower?
You can adjust the spice level in General Tso's cauliflower by increasing or decreasing the amount of hot chiles used in the sauce. If you're really sensitive to heat, omit the chiles entirely. If you are partial to vegetarian make-ahead meals, the sauce can be made in advance and stored in the refrigerator for 1 to 2 days. Reheat in a saucepan over medium-low heat.
How else can you cook General Tso's cauliflower?
If you aren't keen on deep fryer recipes, you can also make air-fryer General Tso's cauliflower. Bonus: It's lower in fat and calories than the deep-fried version.
How should you store leftovers of General Tso's cauliflower?
Store leftover General Tso's cauliflower in an airtight container in the refrigerator for 2 to 3 days. When you reheat it in the microwave, it won't be as crispy as when it was fresh, but it still tastes delicious. It's not a good dish to freeze, because thawing and reheating with make the cauliflower soft and the sauce watery.
—Peggy Woodward, Taste of Home Senior Food Editor
Ingredients
- Oil for deep-fat frying
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup club soda
- 1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
- sauce:
- 1/4 cup orange juice
- 3 tablespoons sugar
- 3 tablespoons soy sauce
- 3 tablespoons vegetable broth
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons canola oil
- 2 to 6 dried pasilla or other hot chiles, chopped
- 3 green onions, white part minced, green part thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon grated fresh gingerroot
- 1/2 teaspoon grated orange zest
- 4 cups hot cooked rice
Directions
- In an electric skillet or a deep fryer, heat oil to 375°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Dip florets, a few at a time, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes. Drain on paper towels.
- For sauce, whisk together first 6 ingredients; whisk in cornstarch until smooth.
- In a large saucepan, heat canola oil over medium-high heat. Add chiles; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and zest; cook until fragrant, about 1 minute. Stir soy sauce mixture; add to saucepan. Bring to a boil; cook and stir until thickened,
- 2-4 minutes.
- Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.
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