General Tso’S Cauliflower

• Oil for deep-fat frying
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup club soda
• 1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
• 1/4 cup orange juice
• 3 tablespoons sugar
• 3 tablespoons soy sauce
• 3 tablespoons vegetable broth
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons cornstarch
• 2 tablespoons canola oil
• 2 to 6 dried pasilla or other hot chilies, chopped
• 3 green onions, white part minced, green part thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon grated fresh gingerroot
• 1/2 teaspoon grated orange zest
• 4 cups hot cooked rice

1. In an electric skillet or deep fryer, heat oil to 375u0b0. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Dip florets, a few at a time, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes. Drain on paper towels.
2. For sauce, whisk together the first six ingredients; whisk in cornstarch until smooth.
3. In a large saucepan, heat canola oil over medium-high heat. Add chilies; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and orange zest; cook until fragrant, about 1 minute. Stir soy sauce mixture; add to saucepan. Bring to a boil; cook and stir until thickened, 2-4 minutes.
4. Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.

allpurpose, cornstarch, salt, baking powder, club soda, head cauliflower, orange juice, sugar, soy sauce, vegetable broth, rice vinegar, sesame oil, cornstarch, canola oil, chilies, green onions, garlic, gingerroot, orange zest, rice

Taken from www.tasteofhome.com/recipes/general-tso-s-cauliflower/ (may not work)