On the heels of Monday’s Super Bowl party inspo post, today I’m sharing the complete recipe for my General Tso’s Cauliflower. Since this dish is typically made with chicken and is typically deep-fried, this version is it’s healthier step-sister. A little veggie side is exactly what we all need during the Super Bowl, when 95% of the food is full of cheese and grease. With a rich and flavorful sauce, your guests almost won’t realize they’re eating cauliflower at all.
General Tso’s Cauliflower
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 4 scallions, white and light green parts only, minced
- 1 tablespoon grated ginger
- 5 small dried chiles
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon crushed red pepper
- 2 tablespoons cornstarch
- 1/2 cup water
Preheat oven to 400°F. Cut the cauliflower into bite-sized florets and toss with the olive oil until evenly coated. Spread the florets in a single layer on a baking sheet. Roast for approximately 30 minutes, or until golden and easily pierced with a fork.
Heat the sesame oil in a medium saucepan, then add the garlic, scallions, ginger, and dried chiles. Sauté on medium heat for a few minutes. Add the hoisin sauce, rice vinegar, soy sauce, sugar, and crushed red pepper and bring to a low boil.
In a small bowl, whisk together cornstarch and water until the cornstarch is completely dissolved. Pour the mixture into the sauce and continue cooking, whisking often, until the sauce is thickened.
Pour the warm sauce over the cauliflower, toss to coat, and garnish with additional scallions.
Refine Cooking Tips
To turn down the heat, dial back on the number of dried chiles used.