General Tso’s Cauliflower
Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. General Tso's cauliflower is a fun alternative to the classic chicken dish.—Nick Iverson, Milwaukee, Wisconsin
General Tso's Cauliflower Tips
How can you make sure General Tso's cauliflower is crispy?
Frying can be intimidating, but we've got you covered with our guide to deep frying. Make sure your oil is hot enough to ensure a crisp exterior by testing the temperature of the oil with a kitchen thermometer. The settings on fryers are often inaccurate.
How can you adjust the spice level in General Tso's cauliflower?
You can adjust the spice level in General Tso's cauliflower by increasing or decreasing the amount of hot chiles used in the sauce. If you're really sensitive to heat, omit the chiles entirely. If you are partial to vegetarian make-ahead meals, the sauce can be made in advance and stored in the refrigerator for 1 to 2 days. Reheat in a saucepan over medium-low heat.
How else can you cook General Tso's cauliflower?
If you aren't keen on deep fryer recipes, you can also make air-fryer General Tso's cauliflower. Bonus: It's lower in fat and calories than the deep-fried version.
How should you store leftovers of General Tso's cauliflower?
Store leftover General Tso's cauliflower in an airtight container in the refrigerator for 2 to 3 days. When you reheat it in the microwave, it won't be as crispy as when it was fresh, but it still tastes delicious. It's not a good dish to freeze, because thawing and reheating with make the cauliflower soft and the sauce watery.
—Peggy Woodward, Taste of Home Senior Food Editor
