July 30, 2021

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General Tso's Cauliflower

  1. 5 oz jasmine rice
  2. 1 TBL toasted sesame oil
  3. 2TBL oz tamari soy sauce
  4. 4 TBL Thai sweet chili sauce
  5. 2 oz snow peas
  6. 1 head cauliflower
  7. 1 oz scallions
  8. neutral oil
  9. 1 large egg
  10. salt and pepper
  11. sesame seeds
  12. ¼ c all-purpose flour

1. Prep ingredients

Trim scallions, then thinly slice. Cut the cauliflower into 1-inch florets. Trim ends from snow peas, then halve crosswise. In a large bowl, whisk to combine sweet chili sauce, tamari, and sesame oil

2. Cook rice pilaf

Heat 2 teaspoons neutral oil in a small saucepan over medium-high. Add rice and half of the scallions; cook, stirring, until rice is toasted, about 2 minutes. Stir in 1¼ cups water and a pinch of salt; bring to a boil. Reduce heat to low, cover, and cook until rice is almost tender, about 12 minutes.

3. Steam snow peas

Place snow peas on top of rice in saucepan, then cover and allow to steam over low heat until crisp-tender, about 5 minutes. Remove from heat and keep covered until step 6.

4. Batter cauliflower

Meanwhile, in a large bowl, whisk to combine 1 large egg and ¼ cup flour (batter will be very thick); season with salt and pepper. Add cauliflower and toss to coat. Heat ¼ inch neutral oil in a large skillet over medium-high.

5. Pan-fry cauliflower

Once oil is hot (it should sizzle vigorously when a pinch of flour is added), add cauliflower and cook, stirring occasionally, until golden and crisp all over, about 8 minutes. Transfer to a paper towel-lined plate to drain.

6. Finish & serve

Transfer cauliflower to bowl with sweet chili sauce and toss to coat. Fluff scallion-rice pilaf and snow peas with a fork, then spoon General Tso's cauliflower over top. Sprinkle with remaining scallions and sesame seeds. Enjoy!

 

 

 


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