New crop cauliflower season has arrived this summer! And General Tso’s has become part of our summer repertoire. I usually marinate some chicken or pork to cook on the bbq. to have with the cauliflower…with or without steamed rice. Get your chopsticks ready! Summer is one of the few times we deep fry things. But how can we not make zucchini blossoms, cauliflower balls or even, on occasion arancini. I set up my “cooking station” outside our back door where I can plug in my deep electric frying pan. The perfect spot!
Makes Approximately 4 Servings
1 large head cauliflower
Vegetable oil for deep frying
Chopped green onions and toasted sesame seeds for garnishing the cauliflower
For the Sauce:
1 Tbsp. toasted sesame oil
3 cloves garlic, minced
1” or so ginger, grated on thin holes of box grater
½ cup chicken broth
½ cup soy sauce
1/3 cup rice vinegar, not seasoned
¼ sugar
2 Tbsp. tomato paste
1-2 Tbsp. cornstarch, dissolved in 1-2 Tbsp. cold water (for thickening)
For the Batter:
Makes a generous amount. I found that half the recipe was enough for a small cauliflower.
1 cup flour
2/3 cup cornstarch
1 ½ tsp. baking powder
2 tsp. salt
4 eggs
Water as needed to thin batter (up to ½ cup)
Prepare the cauliflower by washing and dividing into smallish florets and allowing to dry.
Have a rimmed baking sheet with a rack prepared on which to place the cooked cauliflower.
Make the Sauce:
Heat the sesame oil in a small saucepan over medium-low heat. Add the ginger and garlic and fry for a minute or two, stirring often. Add the remaining ingredients, except for cornstarch mixture and simmer for 20-30 minutes. Thicken the mixture just before tossing with the fried cauliflower.
Meanwhile heat about 1” of oil in a deep pan or deep fryer to 350-375F. I use my deep electric frying pan set at 375F that way I don’t need to worry about checking the temperature of the oil or using a thermometer suspended in the oil.
Prepare the batter by beating the eggs, adding the dry ingredients and whisking together until smooth, adding cold water to thin as needed.
Toss about half the cauliflower in the batter and allow some of the batter to drip off, then place in the oil frying until light golden brown.
Have a rimmed baking sheet with a cooling rack inside ready so you can place the frying cauliflower on it…helps to keep it crisp. This is not a really crispy/crunchy batter. Fry the remaining cauliflower in the same manner.
A couple of minutes before the cauliflower is done thicken the sauce with the cornstarch slurry, using as much as you need so that the finished cauliflower will be well coated.
Remove the remaining cauliflower to the rimmed baking sheet. Place all cauliflower in a large bowl and pour over the sauce, tossing to coat.
Place on a warmed serving dish, garnish with the chopped green onions and sesame seeds.
