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 minced fresh ginger
½ teaspoon red pepper flakes (more or less depending on heat preference)
1 tablespoon white vinegar
¼ cup extra-virgin olive oil
¼ cup sesame oil
¼ cup coconut aminos
1 tablespoon 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 sliced scallions, for garnish
- In a large bowl, stir to combine the garlic, ginger, red pepper flakes, vinegar, olive oil, sesame oil, and coconut aminos.
- 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.
- 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.
- 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.
