General Tso’s Cauliflower
By Jenny Pham
Cauliflower is known to be broccoli’s trendy cousin that keeps popping up in forms that we never thought could be possible. From caulipower pizza crusts to cauliflower crusted chicken tenders, buffalo cauliflower “wings”, and even cauliflower brownies, this vegetable has climbed the ladder to substitute many carb and starch-heavy food that we all love. It is a “meaty” vegetable that can hold its form, making it a great candidate as a replacement in many recipes so for this General Tso’s Cauliflower recipe, we’re substituting chicken for, you guessed it, cauliflower!
Chinese food is always a safe haven for a lot of people, it’s indulging, it’s filling, it’s quick, and it just hits the spot everytime. But most Chinese food is packed with saturated fats, calories, and artery-clogging oils, which can lead to negative effects if it is consumed in mass quantities everyday. You might want to think twice if you’re ordering General Tso’s chicken and white rice for the 4th consecutive day this week. The good news is, with this General Tso’s Cauliflower recipe, you can indulge in Chinese food flavors and feel healthy at the same time – what a win-win situation!
We’re changing up the original general tso’s chicken recipe and refining it to make it as health-forward as possible. By replacing chicken with cauliflower and baking them instead of frying (trust us, they’ll still come out crispy and golden), we’re one step closer to our dream beach bodies. As for the sauce, we’re keeping it original as we don’t want to skew too far away from the real deal – the tangy/sweet sauce is what makes the dish afterall! Pair this with a bowl of white or brown rice, and you’ve got yourself a comforting DIY Chinese takeout dinner!
Recipe: General Tso’s Cauliflower