General Tso's Cauliflower Recipe

Prepare cauliflower and batter

Cut a medium head of cauliflower into bite-sized florets until you have about 6 cups. Pat dry with paper towels to remove excess moisture.

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon salt and 1/2 teaspoon black pepper until evenly combined.

Gradually whisk in 1 cup cold water until a smooth, slightly thick batter forms. The batter should coat the back of a spoon but still be pourable; adjust with a teaspoon or two of water if needed.

Heat about 1 cup vegetable oil (or enough to get 1–1.5 inches depth in a wide skillet) in a heavy skillet or wok over medium-high heat until it registers 350°F (175°C) or a small drop of batter sizzles and rises to the surface.

Working in batches to avoid crowding, dredge cauliflower florets in the batter, letting excess drip off, then carefully place into hot oil. Fry until golden brown and crisp, about 3–4 minutes per batch, turning if necessary. Do not overcrowd; maintain oil temperature between 325–350°F (160–175°C).

Use a slotted spoon to transfer fried florets to a wire rack set over a baking sheet or paper towels to drain. Repeat until all florets are fried.

Optional: For extra crispness, place drained florets in a 375°F (190°C) oven for 6–8 minutes to finish and firm up while you make the sauce.

While the cauliflower drains, prepare the sauce. In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons hoisin, 1.5 tablespoons rice vinegar, 2 tablespoons granulated sugar, and 1/2 cup water until sugar dissolves.

In a small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry; set aside.

Heat 1 tablespoon vegetable oil in a clean large skillet or wok over medium heat. Add 1 tablespoon minced ginger, 2 teaspoons minced garlic, 1/2 teaspoon red chile flakes and the white parts of 2 scallions. Sauté for about 30–45 seconds until fragrant but not browned.

Pour the prepared sauce mixture into the pan and bring to a gentle simmer. Stir once, then whisk in the cornstarch slurry. Cook, stirring, until the sauce thickens and becomes glossy, about 1–2 minutes.

Remove the pan from heat and stir in 1/2 teaspoon sesame oil. Taste and adjust: add up to 1/2 tablespoon soy or a pinch of sugar or vinegar as needed to balance sweet-tangy-salty flavors.

Return the pan to low heat. Add the fried cauliflower to the sauce and toss gently to coat, working quickly so the cauliflower stays crisp. Heat just until cauliflower is warmed through, about 1 minute.

Transfer coated cauliflower to a serving platter. Sprinkle with thinly sliced scallion greens (about 2 tablespoons) and 1 teaspoon toasted sesame seeds.

Serve immediately while hot and crisp, with steamed rice or noodles if desired.