General Tao Cauliflower
This recipe is an instant crowd-pleaser for any get-together. This famous recipe is easily made vegan by replacing meat with the ever-versatile cauliflower. Not only is it a delicious alternative, but it's also packed with vitamins, antioxidants and fiber!
1 whole cauliflower
2 tsp cornstarch
1 tsp baking powder
1/2 tsp sea salt
1 tsp sesame oil
1/2 cup water
3/4 + 1/4 cup rice flour
2 tsp PRANA organic whole sesame seeds, toasted
2 cups vegetable oil
1 tbs vegetable oil
2 tsp grated ginger
2 cloves of garlic, chopped
1/2 tsp sesame oil
1 1/2 tbs soy sauce
2 tsp rice vinegar
2 tbs cane sugar
1 cup of vegetable broth
1 tsp sambal oelek or sriracha (optional)
1 tbs cornstarch
2 green onions, minced
General Tao Sauce
Cut the cauliflower into florets.
Mix the cornstarch, baking powder, salt, sesame oil, water and 3/4 cup of rice flour in a large bowl to form a paste. (*See note below)
Add the cauliflower florets and mix to cover each piece. Sprinkle with the remaining 1/4 cup of rice flour.
Add toasted sesame seeds and brown the cauliflower in hot oil.
Once browned, transfer to a shallow bowl lined with paper towel and let sit.
General Tao Sauce
In a wok, heat a tablespoon of vegetable oil, and brown the ginger and garlic for 2 minutes. Then, add all sauce ingredients except the cornstarch and green onion. Mix well and simmer on low heat for 5 minutes.
Add the cornstarch gradually and mix with a whisk. Bring to a boil and then reduce the heat. The sauce should be syrupy.
Add the roasted cauliflower florets and coat well with sauce. For a more crisp texture, bake the cauliflower on a baking sheet lined with parchment paper for 3 to 4 minutes at 375°F (190°C).
Spinkle with the minced green onion and serve with brown rice.