General Tso's Cauliflower

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

  • 4 cups cauliflower, florets only, each about 1-1.5 inches wide

Batter:

  • ½ cup Gluten free flour mix of your choice
  • ½ cup millet or rice flour
  • ¼ cup potato starch flour
  • 1 pinch Celtic salt
  • 1 teaspoon smoked paprika
  • 2 tablespoon coconut oil
  • 2 fresh scallion, chopped
  • 1 cup cold water

Sauce:

  • ½ cup of water
  • 2 tablespoons of coconut amino sauce or gluten free Bragg soy sauce
  • ½ teaspoon of cayenne powder
  • ¼ cup of apple cider vinegar
  • 1/3 cup of coconut palm sugar
  • 1 tablespoon of smoked paprika

Directions

  1. Mix the entire ingredients for the batter in a bowl, except for the water. Start pouring the water into bowl and whisking at the same time until it is well incorporated. Then set aside for few minutes.
  2. Chop the florets from the cauliflower.
  3. Preheat the oven to 400F.
  4. Heat up a large pan with 2 tablespoons of coconut oil in it.
  5. Dip all the florets into the batter until they are evenly coated, then remove them from the batter with a fork and let the excess batter drip for a few seconds before placing them in the hot pan. Cook them on each side for about 1 minute on high heat.
  6. Transfer the cauliflower from the hot pan into a greased cookie sheet.
  7. Cook into the oven at 400F for 15 minutes.
  8. While it’s cooking, start working on the sauce. Place all the ingredients for it into a small sauce pan and let simmer for 8-10 minutes on medium heat.
  9. When the cauliflowers bites are ready to be eaten, pour some sauce on them and a fresh chopped scallion. This must be eaten when it’s hot. It’s not ideal when reheated!