General Tso Cauliflower
General Tso Cauliflower
Submitted by Chef Sam Brickman
Vegetables
Ingredients
- 1 small head cauliflower
- 2 cups buttermilk
- 2 tablespoon soy sauce
- 1 teaspoon Fustini's Sesame Oil
- ½ cup flour
- ½ cup cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups Panko breadcrumbs
- 2 tablespoons Fustini's Cayenne Crush olive oil
- 4 garlic cloves, shaved
- 4 scallions, finely sliced
- 6 tablespoon soy sauce
- ¼ cup Fustini's Sherry Vinegar
- ¼ cup Fustini's Ginger and Honey Balsamic
- ½ cup vegetable stock
- 1/3 cup sugar
- 2 teaspoon Fustini's Sesame Oil
- 1 1/2 tablespoons cornstarch
Directions
- Cut the cauliflower into florets. Combine the flour, cornstarch, baking powder, and salt in one bowl. Combine the buttermilk, soy sauce, and sesame oil in a second bowl, and the panko in a third.
- Working in batches, toss the cauliflower in the flour, then buttermilk, then panko and transfer to a sheet tray with a rack. Bake at 400°, for 20 minutes until deeply golden brown.
- Make the sauce by heating the cayenne oil over medium low heat and adding the garlic and scallions. While those sweat, mix together the soy sauce, Sherry vinegar, Ginger &, Honey balsamic, chicken stock, sugar, sesame oil, and cornstarch until it becomes smooth. Add the mixture to the garlic and scallions and bring to a simmer, until the sauce begins to thicken.
- When the cauliflower is finished baking, toss it into the sauce, and plate on top of rice.
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