General Tso's Cauliflower
Serves: 2
  • ¾ cup rice flour
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • generous pinch fine-grain sea salt
  • 1 medium head cauliflower, cut into florets
  • 1 tablespoon toasted sesame seed oil
  • 1 tablespoon peeled, minced ginger
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • ¼ cup tamari or soy sauce
  • 3 tablespoons rice vinegar
  • ¼ cup vegetable broth
  • ½ cup coconut sugar
  • 1 green onion, white and light green parts only, thinly sliced, to garnish
  1. Preheat the oven to 425°F. Line a baking sheet (or 2, if you have them) with parchment paper.
  2. In a large bowl, whisk together ½ cup of rice flour, ½ cup of water, the garlic powder, ground ginger, and salt. Dust the cauliflower with the remaining ¼ cup rice flour, then dredge the florets in the wet rice flour mixture until well coated, shaking off any excess. Arrange on the prepared baking sheet, spacing them apart. Bake for 25 to 40 minutes, flipping once halfway through, until golden brown all over (the smaller the florets, the faster they’ll cook). Transfer to a large bowl. Keep the oven on and the lined baking sheet handy.
  3. Heat the sesame oil in a small pot over medium heat. When it shimmers, add the ginger and garlic, and sauté, stirring constantly, until fragrant, 2 to 3 minutes. Add the tomato paste, tamari, rice vinegar, broth, and coconut sugar, whisking to combine. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until reduced by about one-quarter, about 5 minutes
  4. Pour the sauce over the cauliflower and toss to coat well. Transfer the cauliflower back to the baking sheet and bake for an additional 10 to 15 minutes, or until the cauliflower is dark brown but not burned.
  5. Serve topped with the green onions.
Recipe by Golubka Kitchen at