Print

General Tso Cauliflower

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Cauliflower

  • 1/2 head cauliflower
  • 1/2 cup gluten-free flour of choice
  • 2 large eggs or flax eggs for vegan version (1 tbsp ground flax seed + 2 1/2 tbsp water, rested for 5 min.)
  • 1/4 tsp salt and pepper
  • sesame seeds optional, garnish

General Tso's Sauce

  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1/2 cup vegetable broth
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 tbsp tomato paste
  • 2 tbsp cornstarch dissolved in 2 tbsp cold water

Instructions

  1. Preheat oven to 400°F (204°C). Place GF flour, egg (or flax egg) in separate bowls. Mix salt and pepper into GF flour. Cut cauliflower into bite-sized florets.

  2. Coat the florets in egg, then GF flour and set on a parchment paper lined baking sheet. Bake for 15-20 minutes.

  3. While florets are baking, set a medium saucepan over medium heat and add the sesame oil, garlic, and ginger. Cook for 2 minutes, until fragrant, then add remaining ingredients except for the cornstarch mixture.

  4. Whisk to combine and bring to a simmer. While whisking, slowly pour in the cornstarch mixture. It should thicken quickly; but if not, continue simmering the sauce until thick.

  5. Remove from heat and add baked cauliflower to the sauce. Gently toss the florets to evenly coat. Serve cauliflower over warm rice or quinoa and garnish with sesame seeds if desired.