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General Tso's Cauliflower Bowls

A delicious and healthier twist on the classic General Tso's dish featuring crispy cauliflower, savory sauce, and fluffy rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cauliflower
  • 1 head cauliflower Look for firm, fresh heads with tight florets; can substitute with broccoli.
  • 1 cup all-purpose flour For a gluten-free option, try using gluten-free all-purpose flour.
  • 1/2 cup cornstarch Gives the batter a light and crispy texture.
  • 1 teaspoon salt Kosher salt is recommended for texture and flavor.
  • 1/2 teaspoon black pepper Freshly cracked is always best!
  • 3/4 cup water Room temperature or cold from the fridge works.
  • 2 tablespoons vegetable oil Use a neutral oil like canola or grapeseed for frying.
For the Sauce
  • 2 cloves garlic, minced Fresh garlic adds robust flavor.
  • 1 teaspoon fresh ginger, grated Fresh is irreplaceable for zest.
  • 1 whole red chili pepper, sliced Adjust heat by removing seeds.
  • 1/4 cup soy sauce Low-sodium is a great alternative.
  • 2 tablespoons hoisin sauce Provides a sweet depth to your dish.
  • 2 tablespoons rice vinegar Unseasoned varieties for best taste.
  • 2 tablespoons brown sugar Light or dark works; dark is sweeter.
  • 1 tablespoon cornstarch Will thicken your sauce.
  • 1/4 cup water For the sauce.
For Serving
  • 3 cups cooked rice Jasmine or basmati rice enhances the dish.
  • 1 teaspoon sesame seeds For finishing touch.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, cornstarch, salt, and black pepper. Gradually whisk in 3/4 cup of water to form a smooth batter, avoiding lumps.
  3. Toss the cauliflower florets in the batter until fully coated.
  4. Spread the battered cauliflower in a single layer on the prepared baking sheet.
  5. Bake for 25 minutes, turning halfway through until golden brown and crispy.
Cooking
  1. Meanwhile, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, 1 tablespoon cornstarch, and 1/4 cup of water until well combined.
  2. Heat the vegetable oil in a large skillet over medium heat. Add minced garlic, grated ginger, and sliced chili pepper. Sauté until fragrant, about 1 minute.
  3. Pour the sauce into the skillet. Bring to a simmer, cooking until thickened, roughly 2 minutes.
  4. Add the roasted cauliflower to the skillet, gently tossing to coat evenly in the sauce. Heat through for about 1 minute.
Serving
  1. Divide the cooked rice among bowls, topping each with the sauced cauliflower. Garnish with sliced green onions and sprinkle sesame seeds over the top.

Notes

Storage: If you have leftovers, store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.