FIP Recipe: General Tso Cauliflower

When I sat down to think of what recipe I’d paid with When We Collided, I had two things in mind;  first the light airy feel to Vivi and Verona Cove and second the first friend she made at Verona Cove.

So I picked chose to make a vegan classic  — General Tso Cauliflower.

Recipe posted below and linked at end of this post. Would love hear how it went for you folks:
Serves: 6­ to 8
For the General Tso’s Sauce:
1 tablespoon sesame oil
3 cloves garlic, minced
1 knob of ginger, grated
½ cup chicken or vegetable broth
½ cup soy sauce
⅓ cup rice vinegar
¼ cup sugar (more to taste)
2 tablespoons tomato paste
2 tablespoons cornstarch
For the Batter:
1 cup flour
⅔ cup cornstarch
1½ teaspoons baking powder
2 teaspoons salt
4 eggs
water as needed (about ½ cup)
Other Ingredients:
1 head cauliflower, cut into small florets
a deep layer of oil for frying
scallions and sesame seeds for topping
1. General Tso’s Sauce: Heat the sesame oil in a small saucepan over medium low heat. Add the ginger and
garlic and stir fry for a minute or two. Add remaining ingredients and whisk to combine. Bring to a low boil;
simmer for another 20­30 minutes or until sauce is thickened. Add more sweetness, citrus, etc. to your
2. Cauliflower Batter: Whisk all the batter ingredients until a loose batter forms. The batter should be thick
enough to cling to the cauliflower and cover it but stay loose enough to easily drip off (adjust thickness with
3. Cauliflower Frying: Pour oil into a heavy bottomed skillet to make it deep enough so it will cover the
cauliflower about halfway (probably ends up being a few cups). Heat the oil over medium heat. Drop a small
bit of batter in the oil to test it ­ when it rises to the top and bubbles, the oil is ready. Dip cauliflower florets
in the batter and let the excess drip off before gently setting in the oil. Fry for a few minutes on each side,then flip, repeating sides several times if necessary until you get a nice golden brown fried exterior. The
additional frying time helps make it a little crunchier, which I very much like. 🙂 Remove and set on a cooling
rack with paper towels underneath (again, rather than putting it all on a plate or bowl with paper towels,
this keeps it crispy vs. soggy).
4. Serving: Toss the fried cauliflower with the sauce (enough just to cover) and sprinkle with scallions and
sesame seeds for serving. Serve with rice.



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