General Tso’s Cauliflower Recipe
Delight your taste buds with a vegetarian twist on a classic favorite: General Tso’s Cauliflower. This dish transforms the humble cauliflower into a crispy, savory delight, making it an excellent addition to your table, whether as an appetizer or a side dish. With its perfect balance of flavors and textures, this recipe promises to satisfy even the most discerning palates. Let’s embark on this culinary journey, where crispy cauliflower florets are enveloped in a rich, tangy sauce that’s sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi) | 1 medium, cut into florets |
| Green Bell Pepper (Capsicum) | 1 medium, cut into diamond shapes |
| Corn flour | ½ cup |
| Baking powder | ½ teaspoon |
| Black pepper powder | To taste |
| Salt | To taste |
| Sesame seeds (Til seeds) | For garnishing |
| Sunflower oil | For shallow frying |
| Spring Onion (Bulb & Greens) | For garnishing |
| Garlic | 3 cloves, finely chopped |
| Ginger | 2 inches, finely chopped |
| Corn flour | 2 tablespoons |
| Red Chilli sauce | 2 tablespoons |
| Soy sauce | 1 teaspoon |
| Honey | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 kcal |
| Protein | 3 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugars | 2 g |
| Fat | 10 g |
| Saturated Fat | 1 g |
| Sodium | 300 mg |
Preparation Steps
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Blanching the Cauliflower: Begin your culinary adventure by bringing a saucepan of water to a gentle boil. Once boiling, carefully add the cauliflower florets and blanch them for approximately 3 to 5 minutes, or until they are tender yet still slightly firm. This step is crucial as it pre-cooks the cauliflower, ensuring it remains crispy when fried. Once blanched, drain the florets and set them aside.
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Coating the Florets: In a mixing bowl, toss the blanched cauliflower florets with a drizzle of sunflower oil, ensuring they are evenly coated. Then, sprinkle in the corn flour, baking powder, salt, and black pepper. Mix gently, allowing each floret to be well-covered in the dry mixture, which will create a delightful crunch when fried.
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Frying the Cauliflower: Heat a shallow pan over medium heat and add about 2 tablespoons of sunflower oil. Once the oil is hot, carefully place the coated cauliflower florets in the pan, frying them in batches to avoid overcrowding. Cook until they are golden brown and crispy, about 4 to 5 minutes on each side. After frying, transfer the crispy florets to a plate lined with paper towels to absorb any excess oil.
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Preparing the Sauce: In a separate pan, heat 4 tablespoons of sunflower oil over medium heat. Add the finely chopped garlic, ginger, and green bell pepper. Sauté the mixture for about 2 to 3 minutes until the garlic is fragrant and the bell pepper has softened slightly.
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Creating the Sauce: In a mixing bowl, combine 2 tablespoons of corn flour with the red chili sauce, soy sauce, honey, and ½ cup of water. Whisk together until smooth and free of lumps. Slowly pour this mixture into the sautéed garlic, ginger, and bell pepper, stirring constantly to prevent lumps from forming. Allow the sauce to simmer gently, thickening for about 5 minutes.
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Combining Florets and Sauce: Once the sauce has thickened to your desired consistency, add the crispy cauliflower florets to the pan. Gently toss them in the sauce until every floret is beautifully coated, ensuring a delightful combination of flavors.
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Garnishing and Serving: To finish, garnish your General Tso’s Cauliflower with toasted sesame seeds and chopped spring onions for an added touch of flavor and color. Serve this delightful dish hot as an irresistible appetizer at your next gathering or as a scrumptious side dish with your main course.
Serving Suggestions
This General Tso’s Cauliflower pairs wonderfully with steamed jasmine rice or a side of stir-fried vegetables for a complete meal. Its crispy texture and rich flavor make it a standout dish that’s sure to be a hit at any gathering. Enjoy this culinary creation that not only pleases the palate but also celebrates the versatility of vegetarian cuisine.
Bon Appétit!
