Eating paleo

GENERAL TSO’S CAULIFLOWER

Whether you participate in Meatless Mondays or just love Asian food (I’m the latter and not so much the former), this spicy-sweet Chinese takeout–inspired cauliflower is going to knock your socks off. At the risk of repeating myself, I love Asian food more than most other things, so any time I can find a Paleo replacement for a cornstarch and sugar–laden craving, I’m game. SERVES 4

PREP TIME: 10 minutes

COOK TIME: 20 minutes

3 or 4 garlic cloves, minced

1 tablespoon (15 ml) minced fresh ginger

½ teaspoon red pepper flakes (more or less depending on heat preference)

1 tablespoon (15 ml) white vinegar

¼ cup extra-virgin olive oil

¼ cup sesame oil

¼ cup coconut aminos

1 tablespoon (15 ml) ghee

1 large head cauliflower, cut into florets with very short stems (to resemble bites of chicken)

¼ cup vegetable broth

Sesame seeds, for garnish

3 or 4 tablespoons (60 ml) sliced scallions, for garnish

1. In a large bowl, stir to combine the garlic, ginger, red pepper flakes, vinegar, olive oil, sesame oil, and coconut aminos.
2. In a large sauté pan over high heat, melt the ghee. Cook the cauliflower for 5 to 7 minutes, stirring frequently to prevent burning, until the cauliflower starts to brown.
3. Pour the sauce over the cauliflower, and cook for another 1 to 2 minutes. Reduce the heat to medium, and continue to stir. Bring the sauce to a simmer, and allow it to thicken. Pour in the vegetable broth, and deglaze the pan, stirring to scrape up the browned bits from the bottom.
4. Continue to cook until the cauliflower is fork-tender and the sauce is sticky and thick, about 10 minutes. Serve garnished with the sesame seeds and scallions.

VARIATION 1 CASHEW CAULIFLOWER: Top with a handful of cashews instead of sesame seeds before serving. These will add a nutty flavor and more of a bite to the dish.

VARIATION 2 GENERAL TSO’S CAULIFLOWER SALAD: Serve this cauliflower as a salad over a bed of cucumber noodles (see here) and ½ cup shredded cabbage.

PREP TIP: Make the sauce ahead of time (follow steps 1 and 3 without the cauliflower) and refrigerate so you can just reheat whenever you sauté the cauliflower.

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General Tso's cauliflower delivers the sticky-sweet-spicy hit of the Chinese takeout classic on tender, browned cauliflower bites. The sauce — garlic, ginger, sesame oil, coconut aminos, and a touch of vinegar — glazes every piece in the pan without any deep-frying or flour. Serve it hot with a shower of scallions and try not to eat it straight from the skillet.

Pro Tips

• Cut the cauliflower into florets with short stems so they look — and eat — like bites of chicken in the glossy sauce.
• Get the pan genuinely hot before the cauliflower goes in; a good sear in ghee gives you the texture that makes this dish work.
• The sauce thickens fast once it hits high heat, so keep everything moving in the final minute to coat rather than scorch.
• Adjust the red pepper flakes to your heat preference — start with less if you're serving kids, and offer extra chili at the table.

Frequently Asked Questions

Is General Tso's cauliflower spicy?

Mildly, as written — the red pepper flakes give warmth more than fire. Halve them for a gentle version or double down if you like real heat.

Can I bake the cauliflower instead of pan-frying?

Yes — roast the florets at 425°F until browned, then toss with the sauce in a hot skillet for a minute to glaze. It's easier and nearly as good.

What do I serve with this instead of rice?

Cauliflower rice is the natural partner, or try zucchini noodles and steamed broccoli to soak up the extra sauce.

Is coconut aminos Paleo?

Yes — it's the standard Paleo stand-in for soy sauce, made from coconut sap and salt, with a gentler sweetness that suits this glaze.

Recipe Card

Stav Kogan

GENERAL TSO’S CAULIFLOWER

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

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• 3 or 4 garlic cloves, minced
• 1 tbsp minced fresh ginger
• ½ tsp red pepper flakes (more or less depending on heat preference)
• 1 tbsp white vinegar
• ¼ cup extra-virgin olive oil
• ¼ cup sesame oil
• ¼ cup coconut aminos
• 1 tbsp ghee
• 1 large head cauliflower, cut into florets with very short stems (to resemble bites of chicken)
• ¼ cup vegetable broth
• 3 or 4 tablespoons sliced scallions, for garnish

Method

 

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