General Tso's Cauliflower Recipe
Working on vegan recipes lately has been a challenge for me to produce and share vegan versions of known non-vegan recipes. A few recipes that I'm proud of have even surfaced.
For example, vegan içli köfte, vegan meringue and sugar free nutella are among them. I am still amazed especially about meringue. Something visually similar can be achieved in any way, but I find it hard to believe how a meringue prepared without using egg whites can have the same flavor as a meringue prepared using egg whites.
I have another very similar recipe today; vegan general tso. From the general tso recipe we know, I removed both the chicken inside and the egg in its coating. I used cauliflower instead of chicken and changed the way it is coated. Nothing has changed in the crispiness I get. Those who have tried the vegan cauliflower fry recipe already know.
In my opinion, the taste of cauliflower is slightly felt, but someone who does not know that it is made from cauliflower may not be able to make this distinction. In the chicken version, the taste is mostly derived from the sauce, so people focus more on the sauce while eating this dish. Therefore, if someone does not say, "Guess what I made this from," it cannot be eaten by thinking that it is made from something different from chicken. The goal is not to deceive anyone. I'm just trying to explain how close it is to the familiar taste. Of course, there will definitely be someone who will use this recipe to feed cauliflower to their relatives who do not eat cauliflower. I am sure that they will be successful.
I want to highlight two things about general cho cauliflower. First of all, do not boil the cauliflowers too much so that they do not fall apart while frying and that they can be felt while eating. In that way a consistency closer to the original will be obtained. Secondly, after frying the cauliflower, sauce it without waiting and serve it immediately without waiting. The longer they wait, the more they will soften.
Enjoy the recipe...
Ingredients
- 600 g cauliflower,
- 1 cup of flour,
- 1 cup of water,
- 1/4 teaspoon of baking soda,
- 1 tablespoon of lemon juice,
- 1 teaspoon salt,
- Sunflower oil for frying.
For the sauce;
- 1 clove of garlic,
- 1/2 teaspoon of ground ginger,
- 2 tablespoons of sugar,
- 2 tablespoons of soy sauce,
- 1 tablespoon of vinegar,
- 1 cup of water,
- 1 tablespoon of starch.
Preparation
- Separate the cauliflower into florets, wash and drain,
- Put them in a saucepan, add enough water to cover them, close the lid and boil on medium heat until semi hard,
- Drain the boiled cauliflowers and wait until they are cool enough to touch by hand,
- Take flour, water, baking soda, lemon juice and salt in a bowl and whisk,
- In a sauce pan, heat enough sunflower oil to cover the cauliflower florets,
- Put the florets in sauce one by one, remove, drain the excess dough and place in hot oil gently and fry them,
- For the sauce, mix all the sauce ingredients in a sauce pan and cook until it gets a thick consistency,
- Put the fried cauliflower in the sauce and mix them gently,
- Serve with chopped greens and sesame seeds on top.
Bon Appetit...