General Tao Cauliflower
- 1 whole cauliflower
- 2 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp sesame oil
- 1/2 cup water
- 3/4 + 1/4 cup rice flour
- 2 tsp PRANA organic whole sesame seeds, toasted
- 2 cups vegetable oil
*Depending on the size of your cauliflower, it may be that there is too much batter, in this case, use only the amount you need to cover each florets. Be sure to remove the excess batter on each floret before frying.
General Tao Sauce
- 1 tbs vegetable oil
- 2 tsp grated ginger
- 2 cloves of garlic, chopped
- 1/2 tsp sesame oil
- 1 1/2 tbs soy sauce
- 2 tsp rice vinegar
- 2 tbs cane sugar
- 1 cup of vegetable broth
- 1 tsp sambal oelek or sriracha (optional)
- 1 tbs cornstarch
- 2 green onions, minced
- Cut the cauliflower into florets.
- Mix the cornstarch, baking powder, salt, sesame oil, water and 3/4 cup of rice flour in a large bowl to form a paste. (*See note below)
- Add the cauliflower florets and mix to cover each piece. Sprinkle with the remaining 1/4 cup of rice flour.
- Add toasted sesame seeds and brown the cauliflower in hot oil.
- Once browned, transfer to a shallow bowl lined with paper towel and let sit.
General Tao Sauce
- In a wok, heat a tablespoon of vegetable oil, and brown the ginger and garlic for 2 minutes. Then, add all sauce ingredients except the cornstarch and green onion. Mix well and simmer on low heat for 5 minutes.
- Add the cornstarch gradually and mix with a whisk. Bring to a boil and then reduce the heat. The sauce should be syrupy.
- Add the roasted cauliflower florets and coat well with sauce. For a more crisp texture, bake the cauliflower on a baking sheet lined with parchment paper for 3 to 4 minutes at 375°F (190°C).
- Spinkle with the minced green onion and serve with brown rice.