General Tso’s Cauliflower 

Ingredients 

Cauliflower

• ½ head cauliflower
• ½ cup flour, 60g
• 2 large eggs, whisked
• 1 cup panko breadcrumbs, 50 g
• ¼ tsp each salt and pepper

General Tso’s Sauce

• 1 Tbsp sesame oil, 15 mL
• 2 cloves garlic, minced
• 1 Tbsp fresh grated ginger
• ½ cup vegetable broth, 120 mL
• ¼ cup soy sauce, 60 mL
• ¼ cup rice vinegar, 60 mL
• ¼ cup brown sugar, 50 g
• 2 Tbsp tomato paste, 30 g
• 2 Tbsp cornstarch dissolved in 2 Tbsp (30 mL) cold water, 15 g

Instructions 

1. Prep: Preheat oven to 400°F (204°C)*. Arrange workspace, placing flour, egg, and panko in separate bowls. Mix salt and pepper into panko. Cut cauliflower into bite-sized florets.
2. Dredge: Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until crispy.
3. Sauce: Set a small saucepan over medium heat and add the sesame oil, garlic, and ginger. Cook for 2 minutes, until fragrant, then add remaining sauce ingredients except the cornstarch mixture. Whisk to combine and bring to a simmer. While whisking, slowly pour in the cornstarch mixture. It should thicken quite quickly; if not, continue simmering until thick.
4. Assemble: Drizzle sauce over the baked cauliflower and gently toss to evenly coat. Serve cauliflower over warm rice or quinoa.