Ingredients
Cauliflower:
- 1 Large Cauliflower head
- 2 Cups Flour
- 3 ½ Cups dairy free milk
- 1 tsp salt
- ½ Tsp baking Powder
Sticky General TSO Sauce:
- 2 TB of dairy free butter
- 2 TB fresh minced ginger
- 2 TB minced garlic
- 1 ½ Tsp corn flour or all purpose flour
- ½ cup Tamari or Soy Sauce
- 1 ¼ Cup water
- 2 ½ Tsp ginger powder
- ⅓ Cup maple syrup
- 1 tsp ketchup
- 1 Tb Rice vinegar or white vinegar
Instructions
- Rinse cauliflower and divide into florets, then blanch in boiling hot water for 5 minutes and drain.
- Mix together 2 cups flour, 3 ½ cups dairy free milk, 1 tsp salt and ½ tsp baking powder in a bowl.
- Coat all of your florets with this mix then place them on a non-stick baking sheet and into the oven at 400F for 25 minutes then flip your pieces and let them bake for another 30 minutes or until desired crisp.
- Into a pot set at medium heat melt 2TB of dairy free butter, add in the remaining sauce ingredients.
- Bring to a light boil and mix until sauce is reduced and has a sticky consistency.
- Turn the stove off, let your sauce cool for 3 minutes then coat all your florets with this sauce and done.
Notes
Find more of Lloyd’s recipes on @plantcrazii.
Tried this recipe?Let us know how it was!
Will this work with non dairy-free ingredients?
Hi Sara! Only vegan recipes are featured on Best of Vegan, and they are specifically made with dairy-free ingredients, so we can’t vouch for replacing them with animal ingredients.
I couldn’t get this to work. The batter was too thin and just slid off the cauliflower and the sauce didn’t thicken properly. I followed the instructions to a tee 🤷♀️