General Tso Cauliflower

Create this veggie-forward version of restaurant-inspired General Tso Cauliflower right at home. A variety of herbs, spices and other simple come together to build deliciously Asian-inspired flavour throughout the dish.
30 min
30 min


  • 1 medium head cauliflower
  • 1 cup (250 milliliters) flour
  • 4 tablespoons (60 milliliters) cornstarch , divided
  • 1 teaspoon (5 milliliters) baking powder
  • 1 teaspoon (5 milliliters) Sea Salt Grinder
  • 1 cup (250 milliliters) milk
  • 2 teaspoons (10 milliliters) sesame oil
  • 1 teaspoon (5 milliliters) Minced Garlic
  • 1 teaspoon (5 milliliters) Organic Ground Ginger
  • 1/4 - 1/2 teaspoon (1-2 milliliters) CLUB HOUSE CRUSHED RED PEPPER
  • 1 1/4 cup (300 milliliters) Vegetable Cooking Stock
  • 1/3 cup (75 milliliters) low-sodium soy sauce
  • 1/4 cup (60 milliliters) orange juice
  • 3 tablespoons (45 milliliters) liquid honey bee (billy bee/)
  • 2 tablespoons (30 milliliters) water
  • Organic Sesame Seed , and thinly sliced green onion, for garnish


  • 1 Cut cauliflower into bite sized florets. Set aside.
  • 2 Prepare the batter. In medium bowl combine flour, 2 tbsp (30 mL) cornstarch, baking powder, and salt. Whisk to combine. Add milk and whisk until smooth. Set aside.
  • 3 Prepare the sauce. In a medium pot, heat sesame oil. Stir-fry garlic and crushed red pepper until fragrant, about 1 minute. Add ginger and stir-fry 30 seconds. Add stock, soy sauce, orange juice and honey. Bring to a boil. In a small bowl, combine remaining 2 tbsp (30 mL) cornstarch and 2 tbsp (30 mL) water. Slowly add to the sauce, whisking constantly. Return to boil. Reduce heat to medium-low and simmer for 10-15 minutes.
  • 4 Meanwhile, prepare the cauliflower. Fill a large skillet with enough oil to fully submerge cauliflower. Heat oil to 350-375˚F (180-190˚C). Add cauliflower florets to batter and toss to coat. Working in batches, drop cauliflower into hot oil one piece at a time and fry until golden brown, about 2-3 minutes per side. Transfer fried cauliflower to bowl and toss with sauce. Serve over rice and garnish with thinly sliced green onion and sesame seeds.
  • 5 Test Kitchen Tip:
    • For a healthier option, bake the cauliflower instead of frying: combine 1 cup (250 mL) flour, 1 tsp (5 mL) salt, 2 eggs, and ¾ cup (175 mL) milk. Coat cauliflower in batter, place on a parchment-lined baking sheet and bake in a 425˚F (220˚C) oven for 30 minutes, turning half way.


(per Serving)