Behold, a yummy recipe featuring cauliflower! Yes I said cauliflower, just bear with me on this one.
This week’s recipe is a vegan version of an Asian classic: General Tso’s chicken.
The cauliflower is the chicken substitute, which I have never cooked before. I was a bit hesitant to try this, but the end result tastes nothing like cauliflower, so be prepared for your taste buds to be fooled!
Lets get cooking:
General Tso’s Baked Cauliflower
– 3-3.5 cups raw cauliflower florets
– 4 tbsp gluten-free all-purpose baking flour (I used Bob’s Red Mill white rice flour)
– 3 tbsp olive oil
– 3/4 cup water
– 3 tbsp Tamari (low-sodium, gluten-free soy sauce)
– 3 tbsp sherry
– 3 tbsp red wine vinegar
– 3 tbsp agave nectar
– 3 cloves fresh garlic, minced
– 1/2 tbsp chili paste (nom nom)
– Toasted sesame seeds for garnish
1. Preheat oven to 375 degrees. Cut any larger cauliflower florets into smaller pieces (about 1.5″ wide). Put florets into a large ziploc bag. Add olive oil and shake.
2. Gradually introduce flour to bag, shaking as you go. You want the breading to stay moist without any visible areas of dry flour. Once you’ve accomplished this, remove individual florets from bag with a fork and arrange in a single layer in a glass baking dish. You should also probably spray the dish with cooking spray or drizzle a little olive oil in it to keep the florets from sticking.
4. Meanwhile, combine water, soy sauce, sherry, and vinegar in a small saucepan on low heat. When warm, add honey, garlic, and chili paste. Simmer on medium-low heat until sauce thickens.
5. Once your cauliflower is appropriately wonderful-looking, add about 2/3 of your sauce to the baking dish and carefully stir until cauliflower is coated. Put it back into the oven and broil for 5-10 minutes or until cauliflower starts making happy sizzle noises. Be careful, as they can burn very quickly, keep your eye on them.
6. Remove from oven, Add remainder of sauce to cauliflower and stir.
7. Serve over a bed of jasmine rice and top with toasted sesame seeds.