General Tsos Cauliflower Food

GENERAL TSO'S CAULIFLOWER

Steps:

• Heat 2 tablespoons of the peanut oil in a medium saucepan over high heat. Stir in the chiles, scallions, garlic and orange zest and cook, stirring, until the garlic has turned golden and the chiles brighten, about 1 minute. Add the sugar, soy sauce, vinegar, sesame oil, ginger and 3 tablespoons water. Bring to a boil and cook until the sugar dissolves completely and the sauce become fragrant, 2 to 3 minutes.
• Stir 2 teaspoons cornstarch into 1/4 cup cold water in a small bowl or measuring cup. Whisk the mixture into the boiling sauce until thickened, about 1 minute. Remove from the heat and cover to keep warm.
• Fill a large Dutch oven halfway with peanut oil and heat over medium-high heat to 350 degrees F. Set a wire rack in a rimmed baking sheet and set aside. Beat the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper. Add the cauliflower florets to the bowl and toss with the egg mixture. Sprinkle in the remaining 3/4 cup cornstarch a little bit at a time until the cauliflower is well coated.
• Fry the cauliflower in 3 batches; gently place the cauliflower in the hot oil and cook, keeping the pieces separated and adjusting the heat as necessary to keep the oil temperature at 350 degrees F, until light brown and crisp, about 6 minutes. Remove the cauliflower with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Transfer the cauliflower to a large bowl while it is still hot and toss with the sauce to evenly coat. Transfer to a serving plate and top with scallions. Serve with the rice and orange slices.

GENERAL TSO'S CAULIFLOWER

Steps:

• Heat oven to 450°F.
• Dip cauliflower florets, in small batches, into egg, turning to evenly coat all sides of each floret. Coat with coating mix as directed on package.
• Spread onto rimmed baking sheet sprayed with cooking spray. Bake 17 to 20 min. or until tender and golden brown.
• Meanwhile, heat dressing in large skillet on medium heat. Add half the onions; cook and stir 1 to 2 min. or until tender. Stir in orange juice and ketchup. Bring to boil; simmer on medium-low heat 1 min., stirring occasionally.
• Spoon cauliflower into medium bowl. Add dressing mixture; mix lightly. Sprinkle with nuts and remaining onions.

GENERAL TSO'S CAULIFLOWER

Steps:

• Make the sauce: In a small bowl, whisk together the soy sauce, vinegar, mirin, brown sugar and sesame oil. Add the cornstarch and whisk to dissolve any lumps.
• Heat the peanut oil in a large skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and chiles and cook until softened, about 2 minutes. Add the soy sauce mixture and cook, stirring constantly with a rubber spatula, until boiling, about 1 minute. Remove the pan from the heat.
• Make the cauliflower: In a large Dutch oven or heavy-bottomed pot, heat the peanut oil over medium-high heat until it reaches 350 degrees F.
• In a medium bowl, whisk together the flour, 1/2 cup cornstarch, the baking powder and salt and set aside.
• Add the egg whites to a large bowl and whisk briskly until lightened, about 1 minutes, then add the vodka, soy sauce, and remaining tablespoon of cornstarch and whisk until incorporated.
• Toss about half of the cauliflower florets in the egg white mixture and stir to generously coat. Using one hand (which is now your "wet" hand), transfer the cauliflower a few pieces at a time to the flour mixture. Using your other hand, fully coat the cauliflower in the flour mixture, pressing lightly to adhere.
• Carefully add about half of the cauliflower at a time to the hot oil. Fry until light golden brown and the cauliflower is al dente, 3 to 5 minutes, depending on the size of the florets. Using a slotted spoon or spider, transfer the cauliflower to a paper towel-lined plate to drain. Return the oil to 350 degrees F before frying the remaining cauliflower.
• Before serving, return the skillet with the sauce to medium heat and cook until warmed through. If the sauce has thickened too much, thin it by adding a bit of water, 1 tablespoon at a time, until it reaches your desired consistency. Toss the fried cauliflower in the sauce until well coated, then serve immediately.