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General Tso's Cauliflower

Crispy cauliflower during a sweet condiment is that the best thanks to describe this sticky sweet and habit-forming General Tso’s Cauliflower and that i wont be wrong if I say that this can be higher than take out!Its vegetarian and protein Free too!

General Tso's Cauliflower

The current new favorite of everybody, the new found super produce that has replaced Kale from it spotlight – affirmative, it's Cauliflower. Super produce or not, this vegetable has been a favourite in our home invariably. whether or not I toss it with the terribly versatile potatoes and perfumed with spices to form the delicious Aloo Gobhi or simply roast with with any favorite dance orchestra of herbs or spices or enable it to share its spotlight with alternative veggies all swimming during a gently spiced coconut sauce – a vegetable Kurma, we have a tendency to find it irresistible altogether forms!

But the star dish that was created with cauliflower was Gobi Desert geographical area – the splendidly favorite preparation of batter deep-fried cauliflower tossed during a spicy seasoning sauce, a dish that signifies all that Indo-Chinese cookery stands for!

This General Tso’s Cauliflower was a cheerful accident. I planned to form Gobi Desert geographical area however kind of modified it at the instant to the current, as I had some left over sweet condiment from the previous day and that i didn’t want that a lot of sweetness for the geographical area. I conjointly didn't wish to form a really batter-y coating for the deep-fried cauliflower, thus I simply tossed it with a bit corn flour, salt and pepper and deep deep-fried it doubly. Deep cooking it doubly – cooking once, debilitating and so cooking it once more to form it additional tender and for it maintain that breakableness even once doused within the sauce.

I didn’t feel the necessity to feature the flour to coat the cauliflower and it worked simply fine, creating it a bit lighter too. This direction is vegetarian and protein Free too.

General Tso's Cauliflower


  • 1/2 head organic cauliflower rinsed and cut into florets
  • 1/3 cup organic corn flour / corn starch
  • 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
  • 1 1/2 tbsp crushed red chillies
  • 1/4 cup brown sugar
  • 1 tsp shaohsing wine / shaoxing wine / Chinese cooking wine
  • 1 tsp soy sauce gluten free
  • 1 tsp rice wine vinegar
  • 2 tbsp organic ketchup
  • 1/4 cup chopped scallion for garnish


  1. 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.
  2. 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.
  3. Toss the fried cauliflower in this while on low heat. Switch off heat, garnish with scallions and serve immediately.

Recipe From : Cooking Curries

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