General Tso's Cauliflower

Ingredients:
1 T. sesame oil
3 cloves garlic, minced
1 inch piece of grated ginger
1/2 cup chicken or vegetable broth
1/2 cup soy sauce
1/3 cup rice vinegar
1/4 cup sugar
2 T. tomato paste
2 T. cornstarch, dissolved in 1-2 tablespoons of cold water

For the batter:
1 cup flour
2/3 cup cornstarch
1 1/2 tsp. baking powder
2 tsp. salt
4 eggs
Water as needed (about 1/2 cup)

Other ingredients:
1 head cauliflower, cut into small florets
A deep layer of avocado oil or high heat olive oil for frying
Scallions and sesame seeds for topping

Instructions:

General Tso's Sauce:
Heat the sesame oil in a small saucepan over medium-low heat. Add the ginger and garlic and stir-fry for a minute or two. Add remaining ingredients and whisk to combine. Bring to a low boil; simmer for another 20-30 minutes or until sauce is thickened. If you want, you can add more sweetness, citrus, etc. to your taste.

Cauliflower Batter:
Whisk all the batter ingredients until a loose batter forms. The batter should be thick enough to cling to the cauliflower and cover it, but stay loose enough to easily drip off (adjust thickness with water).

Cauliflower Frying:
Pour oil into a heavy bottomed skillet to make it deep enough so it will cover the cauliflower about halfway (probably ends up being a few cups). Heat the oil over medium heat. Drop a small bit of batter in the oil to test it - when it rises to the top and bubbles, the oil is ready. Dip cauliflower florets 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 if necessary until you get a nice golden brown fried exterior. The additional frying time helps make it a little crunchier, which is good! Remove and set on a cooling rack with paper towels underneath (again, rather than putting it all on a plate or bowl with paper towels, this keeps it crispy vs. soggy.

Serving:
Toss the fried cauliflower with the sauce (enough just to cover) and sprinkle with scallions and sesame seeds for serving. Serve with rice.

Brooke found this recipe on a blog called A Pinch of Yum. We really enjoy it. Thank you!