General Tso's Cauliflower

1. 1
   prep

   Preheat oven and prep the cauliflower.

   1.Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

   2.Wash and thoroughly dry the cauliflower. Cut into bite-sized florets.
2. 2
   mix

   Make the batter.

   1.In a large bowl, whisk together all-purpose flour, cornstarch, garlic powder, salt, and black pepper.

   2.Gradually add water, whisking until a smooth, pancake-like batter forms.
3. 3
   mix

   Coat the cauliflower.

   1.Add cauliflower florets to the batter and toss with your hands until every piece is evenly coated.

   2.Arrange battered florets in a single layer on the prepared baking sheet, leaving space between each piece.
4. 4
   bake · ~20 min

   Bake until golden and crispy.

   1.Bake for 20 minutes, flipping florets halfway through, until golden brown and crisp on the edges.

   TIPDon't overcrowd the pan—use two sheets if needed. Steam is the enemy of crispiness.
5. 5
   prep

   Make the sauce base.

   1.In a small bowl, whisk together soy sauce, rice vinegar, sugar, and water until sugar dissolves.

   2.In a separate tiny bowl, mix cornstarch with water to make a slurry. Set both aside.
6. 6
   saute · ~2 min

   Bloom the aromatics and chili.

   1.Heat vegetable oil in a wok or large skillet over medium heat.

   2.Add dried red chilies and stir until darkened and fragrant, about 30 seconds.

   3.Add minced garlic and grated ginger. Sauté until just golden, about 1 minute.

   TIPKeep the heat at medium—garlic burns fast and turns bitter.
7. 7
   simmer · ~2 min

   Simmer the sauce until thick.

   1.Pour the soy sauce mixture into the wok and bring to a gentle simmer.

   2.Give the cornstarch slurry a quick stir and pour it in, whisking constantly.

   3.Cook until the sauce turns glossy and thick enough to coat the back of a spoon, about 2 minutes.
8. 8
   mix

   Toss the crispy cauliflower in the sauce.

   1.Add the baked cauliflower florets to the wok.

   2.Toss vigorously until every piece is fully coated in the sticky sauce.

   TIPWork fast—the sauce keeps thickening off the heat. If it gets too thick, splash in a tablespoon of water.
9. 9
   garnish

   Garnish and serve immediately.

   1.Transfer to a serving plate. Sprinkle with sesame seeds and sliced scallions.

   TIPServe right away while hot and crispy. The longer it sits, the softer the coating becomes.

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