Oven-Fried General Tso’s Cauliflower
- Makes4 servings
- Cook Time1 hour
- Active time plus cooling20 minutes active
The Chinese-American favorite, General Tso’s chicken, gets a meat-free makeover with this recipe. And with oven-frying, we also avoid the mess and waste of stovetop deep frying. Coated with neutral oil and potato starch, cauliflower florets cooked at 475°F turn crisp and brown, almost as if they were submerged in bubbling fat. While still hot, they’re tossed with a clingy glaze. When prepping the cauliflower, make sure to keep the florets large. Aim for 1½ to 2 inches. Any smaller and they’ll end up soft and overcooked.
Don’t crowd the baking sheet with florets from a jumbo-sized cauliflower. If they’re packed tightly, they won’t brown and crisp properly. For the same reason, it’s important to use a large rimmed baking sheet, one that measures about 13 by 18 inches.
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