General Tso Cauliflower
A vegetarian spin inspired by a Chinese takeout favorite.
- 1 large head cauliflower cut into large florets
- 1 cup all-purpose flour
- 1 cup milk
- 1 cup panko bread crumbs
- 3/4 cup sweet chili sauce
- 1/3 cup low-sodium soy sauce
- 2 cloves garlic minced
- 1 tbsp. vegetable oil
- 1/2 tbsp. freshly grated ginger or 1 teaspoon ground ginger
- Freshly ground black pepper
- juice of 1 lime
- kosher salt
- cooked rice for serving
- sesame seeds for garnish
- green onions for garnish
Preheat oven to 400º.
Dredge cauliflower in flour, milk, and bread crumbs and transfer to a baking sheet lined with a rack or a parchment paper. Season well with salt and pepper.
Bake until deeply golden and crispy, 20 to 30 minutes.
Meanwhile, time to make the sauce: In a small saucepan heat oil over low heat. Add garlic and ginger and cook until fragrant -- about 2 minutes. Then add sweet chili sauce, soy sauce, and lime juice. Simmer 5 minutes until thickened.
Transfer the cauliflower to a large bowl and add sauce. Toss gently until all are completely coated.
Serve over rice and garnish with sesame seeds and green onions.