This week (and maybe next week too) I’m going to keep the recipes as short as possible because I must start editing Let It Be Love, which is book 5 in my Mustang Prairie series.
If you’re interested, check out the link here.
Anyway my schedule is a little packed so I will try to make this as quick/short as possible.
Today we’re doing vegan takeout right at home. It’s faster, it’s cheaper and the only thing it’ll cost is some of your time.
When it comes to this recipe, you have choices and I strongly urge you to exercise them because this dish can be so wonderful in so many different ways.
So let’s jump right in.
The first thing you need to do when making any vegan recipe, but especially one like this, is to gather your ingredients. Sure, the main ingredients are cauliflower and rice, but when it comes to takeout vegan recipes the pizzazz is in the details, which means the seasonings.
Here’s what you’ll need:
Let’s start with the cauliflower. Cut, rinse and dry the cauliflower. If you need to pat it dry with a towel, do it or else you’ll end up with soggy cauliflower and that just won’t do.
Toss with oil and season lightly with salt and pepper.
Bake the cauliflower on 200C/400F for about 15 minutes or until it is just about done.
Whisk together, minced garlic, grated ginger (I use a microplane but a regular zester or grater will work), rice vinegar and maple syrup (and something spicy if that’s your thing), cornstarch and water. Stir until thick.
If you poke the cauliflower with a fork and you struggle a little to remove it, it’s time to remove it. Toss the cauliflower in the garlic and ginger mixture, and return to the oven for another 5 to 10 minutes. Test a piece with a fork or toothpick and if it comes out easily, it’s done!
Cook the rice according to package instructions and make sure you time it just right so you have hot and fluffy rice to go with your vegan General Tso’s cauliflower.
Garnish with scallions and/or parsley.
Getting Your Cauliflower Just Right
You can cook the cauliflower in a variety of ways. I chose to bake it because it’s healthier and easier. But you do have options.
Coat the cauliflower with seasoning and cornstarch and shallow or deep fry it in a deep sided skillet. Or coat it with cornstarch and cook it in the air fryer.
If you choose either of those options, you’ll still follow the rest of the steps except cooking again after tossing it in the garlic & ginger glaze.
Make Better Sauce
You can add any of the following ingredients to your glaze to improve it, to change up the flavor profile or just have a difference kick:
Chinese black vinegar
Brown sugar or Agave
Red chili flakes
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