Orange General Tso Cauliflower

I absolutely love Chinese food but there are certain things that I have to be careful with when ordering out.  Some of those things are heavy made gravy, or just the additives that they may add to create an artificially great flavor.

I decided to make a General Tso Cauliflower that is a spin-off of the traditional chicken dish that offers a lot more natural flavor that will also offer health benefits to you and your family. You will also find that this recipe is vegan friendly, I replaced the eggs with an egg substitute.  The recipe is super easy and I served it with a brown basmati rice……




For the Sauce

1 tablespoon sesame oil

3 cloves of garlic minced

1 knob of ginger grated

1/2 cup of vegetable broth

1/2 cup of soy sauce

1/3 cup of rice vinegar

1/2 cup of sugar

2 tablespoons tomato paste

2 tablespoons corn starch dissolved in 1-2 tablespoons of cold water

For the batter

1 cup of flour

2/3 cup of cornstarch

1 1/2 teaspoon baking powderegg replacer

2 teaspoons salt

4 tablespoons of egg sub ( equals 4 large eggs) Add 1/2 cup of water

4-5 drops of CPTG orange essential oil (add to cooled sauceDSC_0481 (2))

Other Ingredients

1 head of cauliflower cut into small florets

Wok to deep fry the cauliflower in

deep layer of oil for frying


General Tso’s Sauce: Heat the sesame oil in a small saucepan over med low heat.  Add the ginger and garlic and stir fry for a minute or two.  Add the remaining ingredients and whisk to combine.  Bring to a low boil and simmer for 20-30 minutes or until the sauce has thickened. (wait till the sauce has cooled to add the orange essential oil)

Cauliflower batter: Whisk all the batter ingredients until a loose batter forms.  The batter should be thick enough to completely coat the florets.

Cauliflower frying: Pour the oil into the Wok and heat.  Dip cauliflower in the batter and let the excess drip off before gently setting in the oil.  Fry for a few minutes on each side, then flip, repeating sides several times.  Remove and place on a cooling rack to allow the excess oil to drain.

: Toss the fried cauliflower with the sauce and serve with a brown rice.





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