Make vegetables the star of dinner with this recipe
Baked instead of fried, this General Tso's cauliflower is easy, healthy, and full of flavor! If this sticky sauce doesn't turn you into a cauliflower lover, then I don't know what will.
I like to serve this with some crisp greens added to the plate right before serving. It adds a little textural variety as well as color. This time I used fresh bok choy leaves, but you could also use Chinese cabbage or sliced scallions.
I made this to go alongside the Sichuan bok choy tofu stir fry I made, but you could also eat this as a main dish. I have a feeling that this cauliflower would be just as delicious in some kung pao or sweet and sour sauce!
- 4 cups cauliflower florets
- 2 tablespoons canola oil
- 1 tablespoon corn starch
- 1 tablespoon low sodium soy sauce
- 4 to 6 seeded and stemmed dried red chilies
- Garnish: fresh greens, toasted sesame seeds
For the sauce:
- 3 tablespoons low sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons sesame oil
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon dark soy sauce
- 1 tablespoon grated ginger
- 4 cloves garlic, grated
- 1 teaspoon corn starch
- Preheat the oven to 425 degrees Fahrenheit. Place the cauliflower in a large mixing bowl. Whisk the canola oil, corn starch, and soy sauce together in a small bowl. Pour over the top of the cauliflower and toss well to coat. Transfer the cauliflower to a parchment-lined rimmed baking sheet and roast in the pre-heated oven for 25 to 30 minutes, turning once halfway through, until tender and golden.
- When the cauliflower is nearly done, prepare the sauce by whisking together the soy sauce through corn starch.
- Heat a large skillet or wok over low heat. Add the chili peppers and toast for 1 to 2 minutes or until fragrant. Pour in the sauce and bring to a boil over medium heat. Add the baked cauliflower and toss well until coated. Turn off the heat and transfer the cauliflower to a serving dish. Garnish as desired.