Baked General Tso's Cauliflower

• servings: 2 servings
• total time: 30 minutes

Ingredients

1/2 head Cauliflower

1/2 cup All-Purpose Flour

2 Large Egg

1 cup Panko Breadcrumbs

1/4 teaspoon Salt

1/4 teaspoon Ground Black Pepper

1 tablespoon Sesame Oil

2 clove Garlic

1 tablespoon Fresh Ginger

1/2 cup Vegetable Broth

1/4 cup Soy Sauce

1/4 cup Rice Vinegar

1/4 cup Brown Sugar

2 tablespoon Tomato Paste

2 tablespoon Corn Starch

Directions

Preheat oven to 400 degrees F (200 degrees C).

Arrange workspace, placing All-Purpose Flour (1/2 cup), Large Egg (2) and Panko Breadcrumbs (1 cup) in separate bowls. Mix Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) into the panko.

Cut Cauliflower (1/2 head) into bite-sized florets.

Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet.

Bake florets for 15 to 20 minutes, or until crispy.

Meanwhile, set a small saucepan over medium heat and add the Sesame Oil (1 Tbsp), Garlic (2 cloves), and Fresh Ginger (1 Tbsp). Cook for 2 minutes, until fragrant.

Then add Vegetable Broth (1/2 cup), Soy Sauce (1/4 cup), Rice Vinegar (1/4 cup), Brown Sugar (1/4 cup), and Tomato Paste (2 Tbsp). Whisk to combine and bring to a simmer.

While whisking, slowly pour in the Corn Starch (2 Tbsp) mixture. It should thicken quite quickly; if not, continue simmering until thick.

Drizzle sauce over the baked cauliflower and gently toss to evenly coat.

Serve cauliflower over warm rice or quinoa.

Nutrition

• Calories: 217
• Total Fat: 4.2 g
• Saturated Fat: 0.8 g
• Unsaturated Fat: 0.1 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1155.8 mg
• Total Carbohydrate: 39.7 g
• Dietary Fiber: 1.3 g
• Total Sugars: 15.0 g
• Protein: 5.0 g