My friend Erika, who I met in my Rouxbe Plant Based Cooking class is from CT. This summer, I had the opportunity to meet her in person because she came here to visit her family.
She raved about this wonderful vegetarian restaurant Six Main, so of course that’s where we went for dinner. We had an awesome time and I was so blessed to have the opportunity to meet her in person.
The Owner and Chef Rachel Carr is a genius, to say the least. We feasted on a bunch of delicious appetizers and then the main course; the General Tsao’s Cauliflower. Everything was absolutely amazing.
Rachel posts the recipe (along with a bunch of others) on her web site http://rachelcarr.com I made her recipe and it came out awesome. In the restaurant, she fries the cauliflower, (AMAZING).
I decided, like I always do, to try to come up with my own version. I took her base recipe and added some other flavor notes to it. I didn’t fry mine (party pooper lol).
Here’s my version of General Tso’s Cauliflower. It’s got a nice tang from the rice vinegar.
Depending on if you have any nut allergies, you can use different oils to switch up the flavor profile. You can even add chopped nuts to the finished dish.
I made the cauliflower the same way I do for my Cauliflower Buffalo Bites recipe. I clean it, cut it up, batter it and roast it in the oven. You can always fry the cauliflower if you want, like the original recipe. I just try to keep stuff to the minimum.
I can’t wait for you to try this and let me know what you think.
- 2 tbsp. cornstarch (or potato starch)
- ¼ cup water
- 2 tbsp. peanut oil (or coconut, sesame or vegetable)
- ½ cup chopped bell pepper (color of your choice)
- ½ cup chopped onion
- 2 tbsp. fresh, chopped ginger
- 1 small jalapeño (seeded and deveined. Keep the seeds to the side if you want additional spiciness)
- 6 cloves of garlic, peeled and roughly chopped
- 3 green onions (scallions) finely chopped
- ½ cup agave
- ¼ cup rice vinegar
- 2 cups vegetable broth
- ¼ cup tamari
- Dissolve 2 teaspoons of cornstarch into the water until dissolved. Set aside.
- Heat oil in a wok or large skillet over high heat.
- Stir in the bell pepper, onion, ginger, jalapeño, and garlic and cook for about 2 minutes.
- Add the green onions and cook for another minute.
- Add agave, vinegar, broth, and tamari and bring to a boil and cook for 3 minutes.
- Add the cornstarch mixture and cook for another 2 minutes or so, until the mixture thickens up.
- Reduce to low and it's now ready to be used on top of your cauliflower.
- This is great with a side of brown rice and other veggies.