Description
Spicy General Tso’s cauliflower delivers a plant-based twist on classic Chinese-American cuisine. Crispy battered florets glazed with sweet-tangy sauce offer a delightful alternative you can savor with steamed rice.
Ingredients
Scale
- ½ large cauliflower head, cut into bite-sized pieces
- 2 eggs
- 1 cup panko breadcrumbs
- ½ cup flour
- ½ tablespoon sesame oil
- 1 teaspoon minced garlic
- ½ cup Trader Joe’s General Tso’s sauce
- 1 ¼ cups water
- 2 tbsps water (for slurry)
- 2 tsp cornstarch
- 2 ½ tsp balsamic vinegar
- 2 ½ tsp sriracha sauce
- Salt to taste
- Black pepper powder
- 1 tbsp chopped scallions/spring onions
- Sesame seeds
Instructions
- Preparation: Ignite the oven to 400°F and line a baking sheet with aluminum foil for effortless cleanup and crisp vegetable roasting.
- Coating Technique: Establish three strategic stations – seasoned flour, breadcrumbs, and whisked eggs – for a perfectly textured cauliflower exterior.
- Floret Transformation: Methodically coat each cauliflower piece by dredging in seasoned flour, then submerging in eggs, and finally rolling in breadcrumbs to create a robust, crunchy shell.
- Baking Process: Strategically position breaded florets on the prepared sheet, maintaining spacing for optimal crispness, and roast for 22-26 minutes, rotating midway to achieve uniform golden coloration.
- Sauce Preparation: Activate sesame oil in a skillet, rapidly sauté garlic, then integrate General Tso’s sauce, water, sriracha, and rice vinegar, creating a harmonious flavor profile.
- Sauce Refinement: Develop sauce consistency by introducing a cornstarch slurry, simmering for 5-7 minutes while stirring continuously to prevent scorching and enhance depth of flavor.
- Final Assembly: Tenderly enrobe the crispy cauliflower in the glossy sauce, ensuring complete and even coverage, then elegantly plate with scallion garnish and toasted sesame seeds.
- Serving: Present immediately to maintain peak crispness and temperature, delivering a tantalizing culinary experience.
Notes
- Breading Technique: Carefully coat each floret in flour, eggs, and breadcrumbs for maximum crispiness, ensuring no clumping or uneven coverage.
- Baking Placement: Space cauliflower pieces apart on the baking sheet to prevent steaming and maintain a crunchy exterior.
- Sauce Consistency: Slowly add cornstarch slurry and stir continuously to prevent lumps and achieve a glossy, smooth sauce texture.
- Serving Tip: Coat cauliflower with sauce just before serving to preserve the crispy texture and prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Baking
- Cuisine: Chinese-American
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 70 mg