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General Tso's Cauliflower with Sriracha Rice

Crispy General Tso's Cauliflower with Sriracha Rice Delight

Enjoy a flavorful twist with General Tso's Cauliflower served with Sriracha Rice, making for a delicious plant-based meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Cut into even florets.
  • 2 large Egg Whites or Aquafaba Aquafaba for vegan option.
  • 1 cup Cornstarch For coating.
  • Oil High smoke point oil (vegetable or canola) For frying.
For the Sauce
  • 3 scallions Scallions Chopped.
  • 1 inch Ginger Minced.
  • 1 tbsp Orange Zest Fresh.
  • 2 tbsp Chili Garlic Sauce Adjust to taste.
  • 1 cup Soy Sauce or Tamari Tamari for gluten-free.
  • 2 tbsp Sugar Adjust based on taste.
  • 2 tbsp Rice Vinegar Can substitute with apple cider vinegar.
  • 1/2 cup Vegetable Broth or Water To adjust sauce consistency.
For the Rice
  • 1 cup Jasmine Rice Cooked with less water.
  • 2 tbsp Sriracha Adjust to taste.

Equipment

  • deep pan
  • mixing bowl
  • slotted spoon
  • small bowl

Method
 

Step-by-Step Instructions
  1. Preheat oil in a deep pan to 350°F (176°C). Cut the cauliflower into even florets.
  2. Dip each floret in egg whites or aquafaba, then roll in cornstarch. Set aside.
  3. Carefully lower the coated florets into hot oil and fry for 4-5 minutes until golden brown. Remove and drain on paper towels.
  4. In a separate pan, heat a tablespoon of oil. Sauté scallions, ginger, and orange zest for 2 minutes.
  5. Stir in chili garlic sauce, soy sauce, sugar, rice vinegar, and vegetable broth. Simmer for 5 minutes to thicken.
  6. Mix cornstarch with water to create a slurry. Pour into the simmering sauce and stir until thickened.
  7. Cook jasmine rice according to package directions, using less water. Mix in Sriracha and other ingredients.
  8. Toss the crispy cauliflower in the sauce, serve over Sriracha rice with extra sauce if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze uncooked cauliflower for up to 2 months.

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