Recipe: General Tao’s crispy cauliflower

While this recipe skips out on meat, it doesn’t skimp on flavour.

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While it skips out on meat, it doesn’t skimp on flavour.

You are reading: Recipe: General Tao’s crispy cauliflower

Serve it as a side at your next family meal or game-day get-together: 

General Tao’s Crispy Cauliflower

10 oz (284 g) thawed for fresh cauliflower florets

1 tbsp (15 mL) buttermilk or milk

1/4 cup (60 mL) General Tao’s sauce

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1/8 cup (30 mL) Sriracha mayo (made at a 3:1 mayo to sriracha ratio)

2 oz (58 g) crushed tortilla chips or straws

2 oz (58 g) shredded lettuce

1 oz (28 g) carrots, julienned

1/2 oz (14 g) diced green onions

1/2 oz (14 g) sliced red chilies

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1/2 oz (14 g) sesame seeds

If using fresh cauliflower, blanch the florets first. Place cauliflower florets into your wet mixture of buttermilk or milk or even water. Remove and drain excess liquid. Place cauliflower into seasoned flour and toss. Shake off excess.

Immerse in oil and cook at 350 F. Set timer for 4 minutes.

Remove from oil; drain excess; then remove from fryer basket. Gently toss cauliflower with General Tao’s sauce to coat. Place shredded lettuce on outer edges of salad plate. Place tortilla straws over shredded lettuce. Gently pour sauced cauliflower in middle of plate.

Drizzle with sriracha mayo. Top with green onion, red chilies and carrots. Finish with sesame seeds.

Serves 3.

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