This recipe is an instant crowd-pleaser for any get-together. This famous recipe is easily made vegan by replacing meat with the ever-versatile cauliflower. Not only is it a delicious alternative, but it's also packed with vitamins, antioxidants and fiber!
*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 when you will mix with the General Tao sauce.
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.
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 flour gradually and mix with a whisk. Bring to a boil and then reduce 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.
Spinkle with the minced green onion and serve with brown rice.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.
Very good!Written By: William
A genius way to serve a vegan version of this classic!