General Tso’s Cauliflower

This is one of the things on the menu today that I will be making, I am sure it it not a healthy option but I think it is a slightly healthier than chicken wings, OK I know that’s a low hurdle but the fam has been discussing how to pay more attention to our health. My husband made chili for the game today; albeit for the first time yesterday. I gave him my recipe that he loves and had him make it with ground turkey and a couple of links of sausage versus all sausage. It’s a start I mean baby steps right?


I am also planning on making a creamy avocado ranch dip and slice up a bunch of veggies. This will be made with fat free Greek yogurt instead of my go-to sour cream. Again baby steps. Usually for Superbowl weekend the only veggies were either on the nachos or carrot and celery sticks for the hot wings.

These come together pretty easily. It may look like a lot of ingredients and a lot of steps but it really doesn’t take that long. So for the day I will do my usual of getting the house and me ready for the week and then sit back and watch the big game, halftime show and especially the commercials. Since my team isn’t in it I guess I will go with Chiefs even though Mahomes ankle injury causes me pause but I still remember the first game I saw him play he captured my attention. I said he could be one of the greats.

General Tso's Cauliflower

a sweet and spicy snack to share with friends


  • 2 tablespoons peanut oil plus more for frying
  • 3 scallions thinly diced, save some for garnish
  • 2 cloves garlic minced
  • 1 strip orange zest thinly sliced
  • ¼ cup sugar
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons go chu Jang
  • 1 teaspoon sriracha
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon ginger or ¼ teaspoon ground
  • 2 teaspoons cornstarch plus ¾ of a cup
  • 2 large eggs
  • Kosher salt and black pepper
  • 1 large head of cauliflower cut into large florets


  • Heat 2 tablespoons of the peanut oil in a medium saucepan over high heat. Stir in the scallions, garlic and orange zest and cook, stirring, until the garlic has turned golden, about 1 minute. Add the sugar, soy sauce, vinegar, sesame oil, ginger, sriracha, go chu jang and 3 tablespoons water. Bring to a boil and cook until the sugar dissolves completely and the sauce become fragrant, 2 to 3 minutes.
  • Stir 2 teaspoons cornstarch into 1/4 cup cold water in a small bowl or measuring cup. Whisk the mixture into the boiling sauce until thickened, about 1 minute. Remove from the heat and cover to keep warm.
  • Fill a large Dutch oven halfway with peanut oil and heat over medium-high heat to 350 degrees F. Set a wire rack in a rimmed baking sheet and set aside. Beat the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper. Add the cauliflower florets to the bowl and toss with the egg mixture. Sprinkle in the remaining 3/4 cup cornstarch a little bit at a time until the cauliflower is well coated
  • Fry the cauliflower in 3 batches; gently place the cauliflower in the hot oil and cook, keeping the pieces separated and adjusting the heat as necessary to keep the oil temperature at 350 degrees F, until light brown and crisp, about 6 minutes. Remove the cauliflower with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Transfer the cauliflower to a large bowl while it is still hot and toss with the sauce to evenly coat. Transfer to a serving plate and top with scallions.


Stay healthy and strong!

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