Although eating out at a Thai restaurant is generally vegan-friendly, finding a vegan compliant Chinese restaurant, is a challenge. And, although I love Chinese food, I have learned making it at home is way healthier than attempting to eat. For that reason, I made General Tso Cauliflower last night, and my family loved it!
Since my kids love my Oil-Free Vegetable No Fried Rice, I decided to serve that as well as a heaping of roasted broccoli. As always, I try to get as many veggies on a plate as possible. Let’s just say there weren’t any leftovers for anyone’s lunch today.
MAKING GENERAL TSO CAULIFLOWER IS SO EASY!
First, all you need is a large head of cauliflower and a few other ingredients. The five-ingredient, sauce, for example, is more than likely sitting in your pantry, so you don’t need any special ingredients.
The General Tso Cauliflower, for instance, can be made gluten-free or not, and virtually any flour can be substituted as well.
The flour-based batter, for the General Tso Cauliflower, resembles pancake batter and is easy to prepare.
Then, bake the dipped cauliflower, without any oil, in the oven while you prepare the sauce.
GENERAL TSO CAULIFLOWER SAUCE IS SIMPLE
With only 5 ingredients, the sauce takes minutes to make in a small saucepan. All you need is:
- Soy sauce or Tamari
- Maple syrup
- Rice Vinegar
- Chili Paste
- Arrow Root Powder or Corn Starch
Although I used arrowroot powder, corn starch works just as well. As a thickening agent, arrowroot powder thickens the sauce as it heats in the pan. Within minutes the five ingredients become thick and sticky and perfect to coat the baked cauliflower.
SERVE WITH BROWN, WHITE OR JASMINE RICE
Once the cauliflower is tossed in sauce, it cooks for another 10 minutes, which is how much time it takes to make my Oil-Free Vegetable No Fried Rice.
Earlier in the day, I used my rice cooker to prepare 4 cups of brown rice, so it would be ready when I was ready to make the fried rice.
First, saute onion, garlic and a frozen bag of peas and carrots in a wok. Then, add the cooked brown rice and a few other ingredients, and you have fried rice.
Next, I quickly roasted some broccoli while the General Tso cauliflower cooked a second time in the sauce. Roasting broccoli is simple with my favorite crisper pan and only takes 20 minutes.
Now, serve your Chinese masterpiece to your hungry crew. I garnished with sliced green onions and black sesame seeds.
Looking for other yummy Asian dishes? Look no further.
- Grilled Asian Sesame Tofu with Vegetable Slaw
- Spicy Tofu Asian Salad with Skinny Peanut Dressing
- Kale Asian Pasta Salad
- Vietnamese Noodles
- Lemongrass Tofu Recipe
- Vegan Tom Kha Gai Coconut Soup
- Yum Yum Noodles
- Skinny Veggie Miso Ramen Stir Fry
- Teriyaki Tofu
- Vegan Poke Bowl Recipe
- Vegan Spicy Thai Drunken Noodles with Seared Tofu