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
PREP TIME
30 min
COOK TIME
370
CALORIES
16
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 6 SERVINGS
- 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
Preparation
- 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.
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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.
NUTRITION INFORMATION
(per Serving)
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![fried chicken rice balls with creamy plum vinegar ginger sauce]( "fried chicken rice balls with creamy plum vinegar ginger sauce")
Fried Chicken Rice Balls with Creamy Plum Vinegar Ginger Sauce
