Lemon Balm Kitchen

General Tso’s Cauliflower

Serves 2

Ingredients

For the cauliflower:

  • 1 small head cauliflower
  • 2 teaspoons arrowroot
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon sesame oil
  • 1/8 teaspoon white pepper
  • ¼ cup water
  • 1 cup rice flour
  • 2 teaspoons toasted sesame seeds

For the sauce:

  • 1 tablespoon coconut oil
  • 2 teaspoons ginger (finely minced)
  • 2 cloves garlic (finely minced)
  • 5 whole dried red chili peppers (optional)
  • ½ teaspoon sesame oil
  • 1½ tablespoons coconut aminos
  • 2 teaspoons lemon juice
  • 2 tablespoons maple syrup or honey
  • 1 cup water (or stock)
  • 1 tablespoon arrowroot (mixed with 1 tablespoon water)
  • 1 scallion (cut at an angle into half-inch pieces)

Instructions

Cut the cauliflower into 1- to 2-inch (3-5cm) chunks. Mix the arrowroot, baking soda, salt, sesame oil, white pepper, water, and three quarters of the rice flour in a large bowl until it forms a batter.

Toss the cauliflower into the batter, and fold together until the cauliflower is well-coated. Sprinkle the remaining rice flour over the cauliflower, and stir until everything is sticking to it. There should be no more batter at the bottom of the bowl. If there is, just add a little bit more rice flour. If the batter looks dry or crumbly, add a teaspoon or two of water. Sprinkle the toasted sesame seeds evenly over the cauliflower.

Bake/air fry at 425°F/190°C for 25 min

Heat 1 tablespoon oil in your wok over medium heat. Add the minced ginger, and fry for 15 seconds. Add the garlic and dried red pepper. Stir for 10 seconds. Add the sesame oil, coconut aminos, lemon juice, sugar, and water (or stock). Turn the heat down to low, letting the entire mixture simmer.

Add the cornstarch slurry gradually to the sauce while stirring constantly, and simmer for 20 seconds. The sauce should be thick enough to coat a spoon.

Add the cauliflower and scallions, and toss the entire mixture until everything is well-coated in the sauce. Serve!