Baked General Tao Cauliflower
Ingredients
- 1 Large Cauliflower head
- 2 Cups Flour
- 3.5 Cups dairy free milk
- 1 tsp salt
- 0.5 tsp baking Powder
- 2 TB dairy free butter
- 2 TB fresh minced ginger
- 2 TB minced garlic
- 1.5 tsp corn flour or all purpose flour
- 0.5 cup Tamari or Soy Sauce
- 1.25 Cup water
- 2.5 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.
In a bowl, mix the flour, dairy-free milk, salt, and baking powder.
Coat the cauliflower florets with the mixture.
Place the coated florets on a non-stick baking sheet and bake in a preheated 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: In a pot set to medium heat, melt the dairy-free butter.
Add the minced ginger and minced garlic.
Stir in the corn flour or all-purpose flour until no lumps remain.
Add the Tamari or soy sauce, water, ginger powder, maple syrup, ketchup, and rice vinegar.
Bring the mixture to a light boil and stir until the sauce reduces and becomes sticky.
Turn off the heat and let the sauce cool for 3 minutes.
Coat the baked cauliflower florets with the sauce and serve.
