03 Oct General Tso’s Cauliflower with rice
General Tso’s Cauliflower & Rice
1 c. short grain white rice or jasmine rice
1/2 c. sweet chili sauce
1/2 tsp. rice vinegar
1 tsp. soy sauce
1 garlic clove, grated
1 tsp. grated ginger
2 tbsp. cornstarch
1/4 c. all-purpose organic wheat flour
1 head cauliflower, cut into floret
Sesame oil for frying
2 scallions, chopped
Toasted sesame seeds
Prepare rice according to package instructions. In a small sauce pan over medium-high heat combine sweet chili sauce, rice vinegar, soy sauce, garlic, and ginger. Bring to a boil and simmer until slightly thickened, about 2 to 3 minutes. Turn off heat and cover with lid to keep warm.
In a large mixing bowl whisk together cornstarch, flour, 1/2 teaspoon salt, and 2 tablespoons water. (It will make a thin batter.) Add cauliflower and mix until all pieces are coated in batter.
Preheat a large pot filled with about 4″ oil over medium-high heat, until oil reaches 350 degrees F. Working in batches, slowly add cauliflower pieces, shaking off excess batter before adding. Fry until golden brown, about 3 to 4 minutes. Using a slotted spoon or spider, transfer to paper-towel lined plate.
Meanwhile, reheat sauce until bubbling. Serve cauliflower over steamed white rice, drizzle with General Tso’s sauce and garnish with scallions and sesame seeds.