Chinese cuisine is delicious and very vegan-friendly, and I decided to combine it with another vegan staple: cauliflower. Cauliflower rice, cauliflower “wings”, even mashed cauliflower is having a moment. However, I wanted to use cauliflower to mimic General Tso’s sauce: sticky, spicy and sweet.
I used my trusty Ninja Foodi Air Fryer to make these Sticky Cauliflower Takeout Bites, but it could also be fried normally or baked.
- To fry cauliflower, heat oil in deep pan to 365° F. Place breaded cauliflower pieces in pan until golden brown about 3-5 minutes. Place on paper towels to absorb grease.
- To bake cauliflower, place breaded cauliflower on parchment paper. Bake in 400° F oven for 30-40 minutes, or until slightly crispy.
Details
4 servings
15 minutes
20 minutes
Print
Ingredients
1 head cauliflower, cut into smaller florets
1/4 cup warm water
1/2 cup vegetable broth
1.5 cup flour
1/2 cup cornstarch
1 teaspoon paprika
1/2 cup unsweetened non-dairy milk
1/2 medium onion, finely diced
3 garlic cloves
1/4 cup soy sauce
1/4 cup agave (or substitute for maple syrup)
2 tablespoons sriracha
1 tablespoon ginger
peppers, preferred color and amount
Directions
- Wash and cut cauliflower into florets no larger than 3 inches.
- Place cut cauliflower and cover with warm water and veggie broth. Let sit for 5 minutes.
- In the meantime, combine flour, cornstarch, paprika and non-dairy milk in a medium bowl.
- Fully dip cauliflower florets in breading,
- Place one layer of covered cauliflower florets in air fryer basket. Cook for 7 minutes at 350˚ F. Flip at the seven minute mark, then air fry for another seven.
- After the first seven minute mark, sauté onions and garlic on a medium-hot pan until translucent.
- Next, add soy sauce, agave, sriracha and ginger to pan. Turn the heat down to low. Add peppers if desired.
- Take florets out of the air fryer and place in pan. Stir until sauce has thickened and florets are totally coated.
