General Tso’s Cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
.75 tsp Baking Powder 0.5 cup Flour - Gold medal all purpose flour .375 cup Cornstarch 4 tbsp Kikkoman Soy Sauce reduced Sodium (by POTUS01) 3 tbsp Nakano Seasoned Rice Vinegar 1 head, medium (5-6" dia) Cauliflower, raw 2 tsp Granulated Sugar 1 pepper Jalapeno Peppers 3 tsp Ginger Root 3 clove Garlic 4 tbsp Mirin, Kikkoman manjo aji mirin sweet cookiing rice seasoning (by CEBAILEY1965) 2 large Egg, fresh, whole, raw 2 tbsp chopped Onions, raw 2 1tsp Sesame Oil 1 tbsp Canola Oil
1. Blend the dry Batter ingredients thoroughly in a bowl. Whisk the liquid Batter ingredients together in another bowl.
2. Gradually whisk the wet ingredients together with the dry ingredients. The mixture should be thick, but still thin enough to allow the cauliflower to be dipped. Add water if needed. Allow to rest for 15 minutes to allow the components to integrate.
3. Break cauliflower florets into chunks of about the same size. Brush a baking sheet with 1 tablespoon of oil. Dip cauliflower pieces, shaking off any excess, and place on the baking sheet.
4. Bake at 375°F (190°C) for 20 minutes or until golden brown.
5. While the cauliflower bakes, mix the sauce ingredients. Heat them in a pan with the temperature on low, stirring occasionally until it thickens. Pour over cauliflower nuggets and serve over white rice.
6. Store cauliflower separately from sauce to keep the nuggets from getting soggy.
Serving Size: 4 ounces
Number of Servings: 6
Recipe submitted by SparkPeople user ROBERTOTOMBA.
2. Gradually whisk the wet ingredients together with the dry ingredients. The mixture should be thick, but still thin enough to allow the cauliflower to be dipped. Add water if needed. Allow to rest for 15 minutes to allow the components to integrate.
3. Break cauliflower florets into chunks of about the same size. Brush a baking sheet with 1 tablespoon of oil. Dip cauliflower pieces, shaking off any excess, and place on the baking sheet.
4. Bake at 375°F (190°C) for 20 minutes or until golden brown.
5. While the cauliflower bakes, mix the sauce ingredients. Heat them in a pan with the temperature on low, stirring occasionally until it thickens. Pour over cauliflower nuggets and serve over white rice.
6. Store cauliflower separately from sauce to keep the nuggets from getting soggy.
Serving Size: 4 ounces
Number of Servings: 6
Recipe submitted by SparkPeople user ROBERTOTOMBA.
Nutritional Info Amount Per Serving
- Calories: 196.3
- Total Fat: 5.7 g
- Cholesterol: 62.0 mg
- Sodium: 677.9 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 3.0 g
- Protein: 5.9 g