Crispy cauliflower in a sweet chili sauce is the best way to describe this sticky sweet and addictive General Tso’s Cauliflower and I wont be wrong if I say that this is better than take out!Its Vegan and Gluten Free too!
The current new favorite of everyone, the new found super veggie that has replaced Kale from it spotlight – yes, it is Cauliflower. Super veggie or not, this vegetable has been a favorite in our household always. Whether I toss it with the very versatile potatoes and perfumed with spices to make the delicious Aloo Gobhi or just roast with with any favorite combo of herbs or spices or allow it to share its spotlight with other veggies all swimming in a lightly spiced coconut sauce – a vegetable Kurma, we love it in all forms!
But the star dish that was made with cauliflower was Gobi Manchurian – the famously favorite preparation of batter fried cauliflower tossed in a spicy garlicky sauce, a dish that signifies all that Indo-Chinese cuisine stands for!
This General Tso’s Cauliflower was a happy accident. I planned to make Gobi Manchurian but kinda changed it at the last minute to this, as I had some left over sweet chili sauce from the previous day and I didn’t need that much sweetness for the Manchurian. I also did not want to make a very batter-y coating for the fried cauliflower, so I just tossed it with a little corn flour, salt and pepper and deep fried it twice. Deep frying it twice – frying once, draining and then frying it again to make it extra crispy and for it maintain that crispiness even when doused in the sauce.
General Tso's Cauliflower Recipe
Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Serves: 2
Ingredients:
- ½ head organic cauliflower, rinsed and cut into florets
- ⅓ cup organic corn flour
- salt, to taste
- crushed black pepper, to taste
- 3 cups or enough sunflower / coconut oil for deep frying
- 1 tbsp grapeseed oil
- 4 cloves garlic, minced
- 1 tsp grated ginger
- 1½ tbsp crushed red chillies
- ¼ cup brown sugar
- 1 tsp shaohsing wine / Chinese cooking wine
- 1 tsp soy sauce
- 1 tsp rice wine vinegar
- 2 tbsp organic ketchup
- ¼ cup chopped scallion, for garnish
Directions:
- Toss the cauliflower with the corn flour, salt and pepper. Heat the oil in a deep wok / pan and fry the cauliflower in a couple of batches, till crispy. Drain and keep aside. Fry the already fried cauliflower another time and drain again on paper towels.
- In another deep pan or a wok, heat the grapeseed oil and add the garlic to it. Once the garlic starts browning a little, add the ginger, red chillies, brown sugar, shaohsing wine, soy sauce, rice wine vinegar and ketchup. Whisk away till they all mix well together and the sugar melts. It should become a sticky, glazed sauce. Check for salt and add more if needed.
- Toss the fried cauliflower in this while on low heat. Switch off heat, garnish with scallions and serve immediately.
See Full Recipe please visit : General Tso's Cauliflower
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