RECIPE

General Tao Cauliflower

Recipe Created For

30 cm Toughened Nonstick Pro Stir Fry Pan

Main Course

Vegetables

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

Cauliflower

10 to 12 cups cauliflower florets (about 2 small cauliflowers)
2 tbsp soy sauce
⅓ cup cornstarch
Handful dried chili peppers
3 tbsp vegetable oil
2 tbsp black and white sesame seeds

Sauce

6 tbsp vegetable broth
1 tbsp cornstarch
6 tbsp soy sauce
¼ cup ketchup
3 tbsp rice vinegar
3 tbsp sugar
2 tsp sambal oelek or Sriracha
1 tbsp vegetable oil
1 tbsp toasted sesame oil
3 green onions, white parts thinly sliced, green parts julienned
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic

EQUIPMENT

Closest friends coming for dinner? Surprise them with this reimagined classic and see how reminiscing about old times shifts as everyone digs into dinner. The sweet and savoury sauce is sure to have everyone asking you for the recipe!

INGREDIENTS

Cauliflower

10 to 12 cups cauliflower florets (about 2 small cauliflowers)
2 tbsp soy sauce
⅓ cup cornstarch
Handful dried chili peppers
3 tbsp vegetable oil
2 tbsp black and white sesame seeds

Sauce

6 tbsp vegetable broth
1 tbsp cornstarch
6 tbsp soy sauce
¼ cup ketchup
3 tbsp rice vinegar
3 tbsp sugar
2 tsp sambal oelek or Sriracha
1 tbsp vegetable oil
1 tbsp toasted sesame oil
3 green onions, white parts thinly sliced, green parts julienned
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic

EQUIPMENT

INSTRUCTIONS

Cauliflower

On a Large Sheet Pan, toss the cauliflower florets with the soy sauce. Using a Revolution^® Mesh Strainer, sift the cornstarch over the cauliflower and toss well to coat. Season generously with salt and pepper.

In a 30 cm Toughened Nonstick Pro Stir Fry Pan over medium heat, cook the cauliflower and dried chilies in the oil, stirring with a Revolution^® Spatula, until the cauliflower is browned and crisp-tender, about 8 to 10 minutes. Set the cauliflower and dried chilies aside separately.

Sauce

In a bowl, whisk together the vegetable stock and cornstarch until smooth. Whisk in the soy sauce, ketchup, vinegar, sugar and sambal.

Heat both types of oil in the stir fry pan over medium heat. Add the whites of the green onions, ginger and garlic. Cook for 2 minutes while stirring with a S patula. Add the vegetable stock mixture and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is thick and shiny, about 1 minute.

Return the cauliflower to the stir fry pan. Toss to coat well in the sauce and to heat everything through, about 2 minutes. Add the sesame seeds and mix well to combine. Remove from the heat and garnish with the dried chilies and julienned green onions. Serve immediately. Delicious served over jasmine rice.