This is a healthier, low-carb version of General Tso’s Chicken, using baked cauliflower florets rather than fried chicken pieces.
- 1 head cauliflower cut into bite sized florets
for the sauce
- 1/2 cup water
- 2 tbsp dark soy sauce
- 2 tbsp rice wine vinegar
- 2 tsp hoisin sauce
- 2 tsp sesame oil
- 2 tbsp granulated white sugar
- 2 tsp cornstarch
- 6 dried red chilis optional
Preheat oven to 400°F. Spread cauliflower florets on a baking sheet lined with parchment paper. Bake for about 20-25 minutes until cauliflower florets are tender, flipping cauliflower halfway through.
While cauliflower is cooking, make the sauce. In a small sauce pan, add all ingredients except chilis. Whisk sauce together until everything is mixed and cornstarch is completely dissolved. Bring sauce to a boil, whisking occasionally, until sauce thickens, about 2 minutes. Add in the chilis and let them simmer for about 1 minute in the sauce. Turn off heat.
- Toss cauliflower in sauce. Sprinkle fresh chopped scallions and white sesame seeds as garnish, if desired.