Name: General Tso’s Cauliflower Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Cauliflower FloretsSelect one large head, ensuring the florets are roughly equal in size to promote even cooking and consistent crispness.; Cornstarch and All-Purpose FlourThis combination forms the backbone of the dry coating, which is essential for achieving a crunchy exterior when roasted at high heat.; Soy Sauce or TamariUse low-sodium varieties for better control over the saltiness, providing the necessary umami base for the sauce.; Rice VinegarProvides the essential tanginess that balances the sweetness and heat, giving the sauce its characteristic complexity.; Molasses or Brown SugarActs as the primary sweetener and imparts a deep, rich color and slightly smoky flavor that mirrors classic takeout sauces.; Fresh Ginger and GarlicThese aromatics must be freshly minced; they are non-negotiable for building the vibrant, spicy foundation of the General Tso glaze.; Orange Juice or WaterUsed to thin the sauce slightly and adds a subtle fruit note, enhancing the traditional flavor profile without using alcohol.; Chili Flakes and Chili Paste (Optional)Allows customization of the heat level; add more for significant spice or omit for a milder, child-friendly version.; Sesame OilAdded at the very end to provide a nutty aroma and glossy finish, which elevates the overall presentation and flavor.

Ingredients

Scale

Cauliflower FloretsSelect one large head, ensuring the florets are roughly equal in size to promote even cooking and consistent crispness.
Cornstarch and All-Purpose FlourThis combination forms the backbone of the dry coating, which is essential for achieving a crunchy exterior when roasted at high heat.
Soy Sauce or TamariUse low-sodium varieties for better control over the saltiness, providing the necessary umami base for the sauce.
Rice VinegarProvides the essential tanginess that balances the sweetness and heat, giving the sauce its characteristic complexity.
Molasses or Brown SugarActs as the primary sweetener and imparts a deep, rich color and slightly smoky flavor that mirrors classic takeout sauces.
Fresh Ginger and GarlicThese aromatics must be freshly minced; they are non-negotiable for building the vibrant, spicy foundation of the General Tso glaze.
Orange Juice or WaterUsed to thin the sauce slightly and adds a subtle fruit note, enhancing the traditional flavor profile without using alcohol.
Chili Flakes and Chili Paste (Optional)Allows customization of the heat level; add more for significant spice or omit for a milder, child-friendly version.
Sesame OilAdded at the very end to provide a nutty aroma and glossy finish, which elevates the overall presentation and flavor.

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Instructions

Step 1: Prepare and Coat the Cauliflower
Step 2: Roast the Cauliflower
Step 3: Prepare the General Tso Sauce
Step 4: Thicken and Glaze the Sauce
Step 5: Combine and Finish the Dish

Notes

For maximum crunch upon reheating, store leftover glazed cauliflower separately from the sauce (if possible) in an airtight container for up to 3 days.
Reheat cooled cauliflower in a 400°F (200°C) oven or an air fryer for 5-8 minutes to restore the crispy crust, as microwaving will lead to a soft texture.
To make a complete bowl, serve the glazed cauliflower over warm jasmine rice or quinoa, and finish with a sprinkle of toasted sesame seeds and thinly sliced green onions for brightness.
Remember to stir the sesame oil into the General Tso sauce only after removing it from the heat, as this preserves its delicate nutty aroma and adds a perfect glossy sheen without burning.

Author: Kristin Romick
Prep Time: 15 minutes
Cook Time: 20 minutes
Method: Stovetop
Cuisine: American

Ingredients

Instructions

Notes

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