Best 4 General Tsos Cauliflower Recipes

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Are you a fan of the classic Chinese takeout dish, General Tso's chicken, but seeking a healthier, vegan alternative? Look no further than General Tso's cauliflower! This vegetarian dish is a delicious and nutritious way to satisfy your craving for savory and tangy flavors. With a crispy cauliflower florets coated in a homemade General Tso's sauce, this dish is easy to make and packed with flavor. Get ready to tantalize your taste buds and indulge in a healthier version of your favorite takeout dish!

Here are our top 4 tried and tested recipes!

GENERAL TSO'S CAULIFLOWER



General Tso's Cauliflower image

Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. This is a fun alternative to the classic chicken dish.-Nick Iverson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 22

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 chilies, 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

Steps:

  • In an electric skillet or 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 the first six ingredients; whisk in cornstarch until smooth., In a large saucepan, heat canola oil over medium-high heat. Add chilies; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and orange 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.

Nutrition Facts : Calories 584 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1628mg sodium, Carbohydrate 97g carbohydrate (17g sugars, Fiber 5g fiber), Protein 11g protein.

GENERAL TSO'S CAULIFLOWER



General Tso's Cauliflower image

Growing up in an almost unnervingly progressive and accepting home meant that coming out as a gay was, well, underwhelming. My "yep, I'm gay" moment unfurled in our barely used kitchen over a weekend treat of Chinese takeout. That night, my vegan mother was picking at her steamed tofu and brown rice and she asked, "Do you remember Lisa?" Of course I remembered Lisa. She had directed me in shows starting when I was just 7 years old. "She's leaving Children's Theater of Maine and is interested in developing theater for gay and lesbian kids." As a professional therapist, my mother sure knew how to bait a hook-and that night I called her out on her fishing expedition: "If you are going to ask if I'm gay, the answer is yes. Now, can you pass the chopsticks?" Any disappointment my mother might have felt that evening was about the nutritional value of the General Tso's chicken, pan-fried pork dumplings, and quart of hot-and-sour soup I wolfed down. In memory of that night, and to make my mom proud, here's a veggie-centric version of my takeout favorite, made with cauliflower instead of chicken. Serve it with rice, noodles, or all by itself.

Provided by Zac Young

Categories     side-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 19

1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 mirin (sweet rice wine) or sherry
1/4 cup light brown sugar
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
1 tablespoon peanut or vegetable oil
3 garlic cloves, minced
1 tablespoon minced fresh ginger
6 dried red chiles or red pepper flakes to taste
6 to 8 cups peanut or vegetable oil
1/2 cup all-purpose flour
1/2 cup plus 1 tablespoon cornstarch
1/2 teaspoon baking powder
Pinch of kosher salt
2 large egg whites
1 tablespoon vodka
1 teaspoon soy sauce
1 medium or 1 large head of cauliflower, broken into small florets

Steps:

  • Make the sauce: In a small bowl, whisk together the soy sauce, vinegar, mirin, brown sugar and sesame oil. Add the cornstarch and whisk to dissolve any lumps.
  • Heat the peanut oil in a large skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and chiles and cook until softened, about 2 minutes. Add the soy sauce mixture and cook, stirring constantly with a rubber spatula, until boiling, about 1 minute. Remove the pan from the heat.
  • Make the cauliflower: In a large Dutch oven or heavy-bottomed pot, heat the peanut oil over medium-high heat until it reaches 350 degrees F.
  • In a medium bowl, whisk together the flour, 1/2 cup cornstarch, the baking powder and salt and set aside.
  • Add the egg whites to a large bowl and whisk briskly until lightened, about 1 minutes, then add the vodka, soy sauce, and remaining tablespoon of cornstarch and whisk until incorporated.
  • Toss about half of the cauliflower florets in the egg white mixture and stir to generously coat. Using one hand (which is now your "wet" hand), transfer the cauliflower a few pieces at a time to the flour mixture. Using your other hand, fully coat the cauliflower in the flour mixture, pressing lightly to adhere.
  • Carefully add about half of the cauliflower at a time to the hot oil. Fry until light golden brown and the cauliflower is al dente, 3 to 5 minutes, depending on the size of the florets. Using a slotted spoon or spider, transfer the cauliflower to a paper towel-lined plate to drain. Return the oil to 350 degrees F before frying the remaining cauliflower.
  • Before serving, return the skillet with the sauce to medium heat and cook until warmed through. If the sauce has thickened too much, thin it by adding a bit of water, 1 tablespoon at a time, until it reaches your desired consistency. Toss the fried cauliflower in the sauce until well coated, then serve immediately.

AIR-FRYER GENERAL TSO'S CAULIFLOWER



Air-Fryer General Tso's Cauliflower image

Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. This General Tso's cauliflower is a fun alternative to the classic chicken dish. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 21

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

Steps:

  • Preheat air fryer to 400°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Toss florets in batter; transfer to a wire rack set over a baking sheet. Let stand 5 minutes. In batches, place cauliflower on greased tray in air-fryer basket. Cook until golden brown and tender, 10-12 minutes., Meanwhile, whisk together first 6 sauce 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 orange zest; cook until fragrant, about 1 minute. Stir orange juice 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.

Nutrition Facts : Calories 528 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1614mg sodium, Carbohydrate 97g carbohydrate (17g sugars, Fiber 5g fiber), Protein 11g protein.

GENERAL TSO'S CAULIFLOWER



General Tso's Cauliflower image

Try a twist on a takeout favorite with General Tso's Cauliflower! Get the spicy deliciousness you love with this veggie-rich General Tso's Cauliflower.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 30m

Yield 4 servings, about 1 cup each

Number Of Ingredients 8

4 cups small cauliflower florets
1 egg, beaten
1 pkt. SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
1/2 cup KRAFT Asian Toasted Sesame Dressing
4 green onions, sliced, divided
juice from 1 orange
1/4 cup HEINZ Ketchup Blended with Sriracha Flavor
1/4 cup Dry Roasted Peanuts, chopped

Steps:

  • Heat oven to 450°F.
  • Dip cauliflower florets, in small batches, into egg, turning to evenly coat all sides of each floret. Coat with coating mix as directed on package.
  • Spread onto rimmed baking sheet sprayed with cooking spray. Bake 17 to 20 min. or until tender and golden brown.
  • Meanwhile, heat dressing in large skillet on medium heat. Add half the onions; cook and stir 1 to 2 min. or until tender. Stir in orange juice and ketchup. Bring to boil; simmer on medium-low heat 1 min., stirring occasionally.
  • Spoon cauliflower into medium bowl. Add dressing mixture; mix lightly. Sprinkle with nuts and remaining onions.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 760 mg, Carbohydrate 31 g, Fiber 4 g, Sugar 14 g, Protein 9 g

Tips:

  • Choose the right cauliflower: Select a head of cauliflower that is firm and has a compact floret structure. Avoid heads with brown spots or blemishes.
  • Cut the cauliflower into even-sized florets: This will help them cook evenly. Aim for florets that are about 1-inch in size.
  • Coat the cauliflower florets in a cornstarch mixture: This will help them achieve a crispy texture when fried.
  • Fry the cauliflower florets in hot oil: This will help them brown and crisp up quickly. Be sure to shake the pan or wok frequently to prevent the florets from sticking.
  • Make the General Tso's sauce while the cauliflower is frying: This will save time and ensure that the sauce is hot and ready when the cauliflower is done frying.
  • Toss the fried cauliflower florets in the General Tso's sauce: Be sure to coat the florets evenly with the sauce.
  • Serve the General Tso's cauliflower immediately: This dish is best enjoyed hot and fresh.

Conclusion:

General Tso's cauliflower is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your kids to eat more vegetables. With its crispy texture and flavorful sauce, this dish is sure to be a hit with the whole family. So next time you are looking for a new and exciting way to prepare cauliflower, give this recipe a try. You won't be disappointed!

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