Crispy cauliflower coated in batter and roasted until golden, tossed in a sweet-and-spicy General Tso’s sauce made with tamari, rice vinegar, ginger and garlic. Served with jasmine rice and steamed broccoli, sprinkled with scallions and sesame seeds. A vegan dish with bold Asian flavor.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Ginger, garlic and chili in the sauce are warming and boost circulation.
Ingredients
Cauliflower
- Cauliflower (raw) – 2,400 g
- Plant milk (almond / soy) – 600 ml
- All-purpose wheat flour / gluten-free flour – 400 g
- Cornstarch – 200 g
- Garlic powder – 20 g
- Ground ginger – 10 g
- Salt – 20 g
- Black pepper – 5 g
- Oil for roasting / frying – 200 ml
General Tso's sauce
- Soy sauce (tamari) – 250 ml
- Rice vinegar – 150 ml
- Cane sugar – 180 g
- Maple syrup – 120 ml
- Fresh garlic – 40 g
- Fresh ginger – 30 g
- Chili flakes – 5 g (mildly spicy)
- Cornstarch – 40 g
- Water – 300 ml
- Sesame oil – 30 ml
Sides
- Jasmine rice (uncooked) – 350 g
- Broccoli (raw) – 800 g
To finish (optional)
- Scallions – 50 g
- Sesame seeds – 30 g
Method
Cauliflower
- Whisk together the plant milk, flour, starch, spices and salt.
- Coat the cauliflower in the batter.
- Roast at 220 °C for about 30–35 minutes, turning halfway through (or deep-fry at 175 °C until golden).
Sauce
- In a pot, combine all the ingredients except the starch.
- Bring to a gentle simmer.
- Stir the starch into water, add it and simmer briefly until the sauce thickens.
- Take it off the heat.
Bringing it together
- Toss the roasted cauliflower with the hot sauce.
- Warm through briefly – don't cook it long, so it stays crispy.
Sides
- Cook the rice at a 1 : 2 ratio.
- Steam the broccoli for 3–4 minutes and season with salt.
Serving
Serve 200 g of cauliflower in General Tso's sauce, 100 g of cooked rice and 50 g of steamed broccoli per portion. Sprinkle with scallions and sesame seeds.
Key ingredients
- Broccoli
- Vitamin C, sulforaphane and fibre; a quick sauté keeps it crunchy and nutritious.
- Tamari sauce
- Gluten-free soy sauce — deep umami without animal products.
- Jasmine rice
- Slightly sticky aromatic rice; naturally thickens soups.
- Sesame seeds
- Calcium, healthy fats and lignans; toasted, they add umami and depth.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Ginger
- Warming; supports digestion and circulation, anti-inflammatory; traditionally used for nausea and cold.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Chilli / hot pepper
- Capsaicin — boosts circulation and metabolism; in small amounts supports digestion.
- Almonds
- Vitamin E, magnesium and healthy fats; blended, they thicken.
- Cauliflower
- Vitamin C and fibre; sweetens when roasted.
Why it’s good for the body
- Cauliflower and broccoli provide fiber, vitamin C and antioxidants.
- Ginger and garlic in the sauce support digestion and immunity.
- Tamari and sesame bring deep umami without any animal products.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- The cauliflower can be roasted a day ahead; the sauce goes on only at service.
- Also works as a bowl dish.
- The heat can be adjusted with the amount of chili.