Usually, General Tso’s dishes involve deep-frying a protein in a sticky sauce. This version replaces protein with cauliflower, which does an amazing job at taking on the citrusy umami flavor and it’s baked then stir-fried in a wok instead of being fried in a lot of oil. If you’re still concerned about protein, then fear not! The cauliflower is served on a big bed of light and fluffy quinoa.
GENERAL TSO’S CAULIFLOWER [VEGAN, GLUTEN-FREE]
- 1 1/2 cups uncooked quinoa, soaked
- 1 head of cauliflower
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 tablespoon canola oil
- 1 orange, juiced
- 1 tablespoon zest from orange
- 1/4 cup soy sauce or gluten-free tamari
- 1/4 cup agave nectar or maple syrup
- 1/4 teaspoon ground ginger
- 1 tablespoon vinegar
- 2 teaspoons sesame oil
- 1 tablespoon arrowroot powder or corn starch
- 1-2 teaspoon red pepper flakes (optional)
- 2 tablespoons sesame seeds (optional)
- 2 green onions, diced (optional)
- Preheat the oven to 300°F.
- Begin by soaking quinoa in a medium pot for 10 minutes. Drain water and cover with fresh water. Place on the stove over medium heat and let simmer for 15-20 minutes, until the water is absorbed and little rings have formed around the quinoa.
- Meanwhile, prepare the cauliflower by chopping it into small florets. Place on a baking sheet (no oil), and roast in the oven for 10-15 minutes. After 10 minutes the cauliflower will be soft, but not fully cooked.
- While the cauliflower is roasting, in a wok or frying pan, sauté the chopped onion in canola oil. Add the minced garlic and continue to sauté, being careful not to burn the garlic. Add orange juice, orange zest, soy sauce, agave nectar, ginger, vinegar, and sesame oil. Simmer for 2-3 minutes.
- Add the arrowroot powder and stir to combine. The arrowroot powder will make the sauce thicken up to become almost gel-like. When this happens, add your slightly roasted cauliflower and stir until all pieces are covered in sauce.
- Divide the quinoa into three portions and spoon cauliflower/sauce mixture over top. Sprinkle with sesame seeds, red pepper flakes, and chopped green onion for added flavor.