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- 1 large head of cauliflower, cut into bite-sized florets - 1 cup cornstarch - 2 tablespoons vegetable oil - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1/4 cup soy sauce (low-sodium recommended) - 1/4 cup hoisin sauce - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 tablespoon Sriracha (adjust according to your spice preference) - 2 green onions, finely sliced - Sesame seeds - Baking sheet - Mixing bowl - Saucepan Gathering these ingredients is key to making General Tso’s Cauliflower. The cauliflower serves as the star of the dish. It becomes crispy and tender after baking. Cornstarch helps achieve that crunchy texture. Vegetable oil contributes to the browning. The sauces add depth and flavor. Soy sauce gives saltiness. Hoisin sauce adds sweetness. Rice vinegar brings some tang. Sesame oil provides a nutty taste. Sriracha adds heat. You can adjust the Sriracha to suit your taste. For garnishing, green onions and sesame seeds add freshness and crunch. They make the dish look nice too. Don't forget the right tools! A baking sheet helps roast the cauliflower evenly. A mixing bowl is needed for coating the florets. A saucepan cooks the sauce. With these ingredients and tools, you're ready to create a tasty dish! - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. - In a large bowl, add the cauliflower florets. Sprinkle 1 cup of cornstarch over them. Toss gently to coat each piece well. - Spread the coated cauliflower in one layer on the baking sheet. Drizzle 2 tablespoons of vegetable oil over the tops. - Bake in the oven for 25-30 minutes. Flip the florets halfway to ensure they cook evenly. They should be golden and crispy when done. - While the cauliflower bakes, heat a medium saucepan over medium heat. Add 1 tablespoon of minced ginger and 2 cloves of minced garlic. Sauté them for about 1 minute until they smell great. - Pour in 1/4 cup of soy sauce, 1/4 cup of hoisin sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and 1 tablespoon of Sriracha. Stir well and let it simmer for about 5 minutes. The sauce will thicken a bit. - Once the cauliflower is done baking, take it out of the oven. Carefully transfer it to the saucepan with the sauce. Toss until each floret is coated. - Spread the coated cauliflower back on the baking sheet. Bake for another 5 minutes. This lets all the flavors blend nicely. - After baking, let it cool for a few minutes. If you like it spicy, drizzle more Sriracha on top. - Serve warm on a platter, garnished with sliced green onions and sesame seeds for a nice touch. To get that perfect crunch, cornstarch is key. It forms a light coating that crisps up while baking. When you toss the florets, make sure every piece gets coated. This helps in achieving a uniform crispness. For even baking, spread the florets out on your baking sheet. Leave space between them so hot air can circulate. Flip them halfway through cooking for the best results. This way, you avoid soggy spots. If you want to control the heat, start with less Sriracha. You can always add more later. Mixing in a touch of honey can balance the spice if it gets too hot. You might also try other spicy ingredients. For example, crushed red pepper flakes or chili paste can give you a different heat profile. Experiment to find what you enjoy most. Add more vegetables for extra flavor and nutrition. Peppers, broccoli, or snap peas can make the dish more colorful and tasty. Just toss them in with the cauliflower before baking. Using fresh herbs like cilantro or basil can brighten up the dish. Add them right before serving for a fresh touch. They can really elevate the flavors and make your meal pop. {{image_4}} For a gluten-free version of General Tso’s Cauliflower, you can easily swap out some key ingredients. - Substitute for soy sauce: Use tamari instead of soy sauce. Tamari is a gluten-free soy sauce that provides a similar taste. - Using gluten-free hoisin sauce: Check labels for gluten-free hoisin sauce. This keeps your dish flavorful without gluten. If you want to add more protein, consider these options. - Adding tofu or chickpeas: Both tofu and chickpeas work well. Tofu adds a nice texture, while chickpeas add a hearty feel. You can toss them in with the cauliflower for a complete meal. Feel free to get creative with the sauce for different flavors. - Sweet and sour version: Mix equal parts vinegar and sugar. Add soy sauce for a tangy twist. This will give your dish a fun, fruity flavor. - Spicy peanut sauce alternative: Blend peanut butter with soy sauce, lime juice, and a touch of Sriracha. This gives a nutty, spicy taste. To store leftovers, let the cauliflower cool down first. Place it in an airtight container. This keeps it fresh and tasty for later. Store it in the fridge for up to three days. When you want to eat it again, just reheat in the oven. This helps keep it crispy. You can freeze General Tso's cauliflower too. First, let it cool completely. Then, place it in a freezer-safe bag or container. Press out the air to avoid freezer burn. It can last up to three months in the freezer. To reheat, thaw it in the fridge overnight. Bake it at 400°F (200°C) until hot and crispy. In the fridge, the dish lasts up to three days. In the freezer, it lasts about three months. Always check for changes in smell or color before eating. This way, you ensure your meal remains safe and delicious. Yes, you can use frozen cauliflower. However, it may not get as crispy. Frozen cauliflower has more water, which can make it soggy. If using frozen, thaw it first. Drain any water and pat it dry. This step helps keep the texture right. Fresh cauliflower gives the best crunch and flavor. General Tso's cauliflower is a healthier choice than traditional General Tso's chicken. Cauliflower is low in calories and high in fiber. It's packed with vitamins like C and K. The dish uses sauces that add flavor without too many calories. You control the spice level too. This dish is a great way to enjoy veggies. You can prep the cauliflower and sauce ahead of time. Just store them separately in the fridge. When you're ready, bake the cauliflower and toss it in the sauce. This dish tastes best fresh but can last for a day. If you want, you can also reheat leftovers in the oven. We covered a great recipe for General Tso's cauliflower. We discussed key ingredients, tasty garnishes, and essential equipment. I shared step-by-step instructions to help you bake crispy cauliflower. Tips on spice levels and flavor boosts can give your dish a personal touch. Consider variations for gluten-free options and extra protein. Don’t forget storage tips to keep leftovers fresh. This dish is both delicious and healthy, making it perfect for any meal. Enjoy your cooking, and have fun experimenting with flavors!

General Tso’s Cauliflower

Elevate your meal with this irresistible General Tso’s Cauliflower recipe! Packed with flavor and perfectly crispy, this dish transforms a simple cauliflower head into a spicy sensation. Learn the easy steps to create a mouth-watering sauce and achieve that perfect crunch. Ideal for dinner or a healthy snack, your taste buds will thank you! Click through now to explore the complete recipe and bring this delicious dish to your table!
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Ingredients
  

1 large head of cauliflower, cut into bite-sized florets

1 cup cornstarch

2 tablespoons vegetable oil

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1/4 cup soy sauce (low-sodium recommended)

1/4 cup hoisin sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon Sriracha (adjust according to your spice preference)

2 green onions, finely sliced (for garnish)

Sesame seeds, for garnish

Instructions
 

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

    In a large mixing bowl, add the cauliflower florets and sprinkle the cornstarch over them. Toss the florets gently until they are completely coated in cornstarch, ensuring a crispier result when baked.

      Arrange the cornstarch-coated cauliflower florets in a single layer on the prepared baking sheet. Drizzle the vegetable oil evenly over the top. Bake in the preheated oven for 25-30 minutes, or until the florets are golden brown and crispy. Remember to flip them halfway through for even cooking.

        While the cauliflower is baking, prepare the sauce. In a medium saucepan set over medium heat, add the minced ginger and garlic. Sauté them for about 1 minute or until they are aromatic and golden, being careful not to burn.

          Pour in the soy sauce, hoisin sauce, rice vinegar, sesame oil, and Sriracha into the saucepan with the ginger and garlic. Stir the mixture well to combine all the ingredients and bring the sauce to a gentle simmer. Allow it to cook for around 5 minutes, stirring occasionally until it thickens slightly.

            Once the cauliflower has finished baking, carefully remove it from the oven. Transfer the hot cauliflower to the saucepan with the sauce. Toss everything together gently but thoroughly, ensuring each piece of cauliflower is well-coated with the delicious sauce.

              Return the coated cauliflower back to the original baking sheet, spreading it out evenly once more. Bake for an additional 5 minutes to let the flavors meld beautifully.

                Upon removing from the oven, allow the cauliflower to cool for a few minutes. If you like it extra spicy, drizzle some additional Sriracha over the top before serving.

                  Serve warm on a platter, garnished with thinly sliced green onions and a sprinkle of sesame seeds for an elegant touch.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4