Baked General Tao Cauliflower
Ingredients
- 1 Large Cauliflower head
- 2 Cups Flour
- 3 1/2 Cups dairy free milk
- 1 tsp salt
- 1/2 Tsp baking Powder
Sauce
- 2 TB dairy free butter
- 2 TB fresh minced ginger
- 2 TB minced garlic
- 1 1/2 Tsp corn flour or all purpose flour
- 1/2 cup Tamari or Soy Sauce
- 1 1/4 Cup water
- 2 1/2 Tsp ginger powder
- 1/3 Cup maple syrup
- 1 tsp ketchup
- 1 Tb Rice vinegar or white vinegar
Preparation
Rinse and divide the cauliflower head into florets, then blanch in boiling water for 5 minutes and drain.
Mix the flour, dairy-free milk, salt, and baking powder in a bowl.
Coat all of the cauliflower florets with this mixture.
Place the coated florets on a non-stick baking sheet.
Bake in the oven at 400°F for 25 minutes.
Flip the pieces and bake for another 30 minutes or until desired crispness is achieved.
For the sauce, melt 2 tablespoons of dairy-free butter in a pot set at medium heat.
Add 2 tablespoons of fresh minced ginger and 2 tablespoons of minced garlic.
Mix in 1.5 teaspoons of corn flour or all-purpose flour until there are no lumps.
Add 1/2 cup of tamari or soy sauce, 1.25 cups of water, 2.5 teaspoons of ginger powder, 1/3 cup of maple syrup, 1 teaspoon of ketchup, and 1 tablespoon of rice vinegar or white vinegar.
Bring the sauce to a light boil and stir until it reduces and has a sticky consistency.
Turn off the heat, let the sauce cool for 3 minutes, then coat all the baked cauliflower florets with the sauce.
