General Tso’s Cauliflower 😋 😲
For the cauliflower:
3/4 cup almond flour
3/4 cup almond milk
3/4 cup bread crumbs
1 head of cauliflower
For the general tso sauce:
1 tablespoon sesame oil
2 tsp of minced garlic
2 tsp chopped ginger
1 tbls vegan butter
1 large tomato
1/4 cup of agave
1/4 cup rice vinegar
1/4 cup soy sauce
1/2 cup vegetable broth
2 tbls corn starch + 2 tbls water
2 tablespoons sesame seeds
Chopped green onions
Heat the oven to 350 °F.
In a bowl, combine the flour, the almond milk, and salt and pepper. Pour the bread crumbs on to a flate plate.
Cut the cauliflower into bite-sized florets. Dip the florets into the batter, so they're completely coated. Then roll them in the bread crumbs.
Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Don't put them on top of each other. Bake for 25 minutes.
In the meantime, make the general tso sauce.
Purée tomato in food processor. Heat butter in pan and sautéed tomato on medium high until it’s a paste consistency. Pour tomato paste into a separate bowl. (I make my own tomato paste because I don’t use canned tomatoes)
Add two tablespoons of water to the corn starch and stir well. Put aside.
Use the same pan (don’t wash), heat the sesame oil and sauté the garlic until it becomes lightly brown. Then add the ginger, the agave, and the tomato paste. Cook for one minute. Then add the remaining ingredients (including the corn starch water mixture). Cook for 5 minutes. The sauce will thicken during this time.
Coat the cauliflower florets with the sauce. Sprinkle with sesame seeds and green onions and enjoy immediately. I like serving the general tso's cauliflower with brown rice and steamed broccoli 🥦 🍚 😋
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