Using the same spices and cooking method as General Tso’s chicken, this dish, at first glance, even looks like its made with chicken!
8 cups chopped cauliflower, bite-sized florets (1 medium-large head)
2 Tbsp Tubby Olive Arbequina Extra Virgin Olive Oil
3/4 tsp sea salt
1/4 cup cornstarch
2-3 tsp chili-garlic sauce
3 Tbsp tamari
1 Tbsp maple syrup
2 Tbsp rice vinegar
2 Tbsp Tubby Olive Ginger & Black Garlic Olive Oil (available in-store only)
2 small cloves garlic, minced or crushed
1/2 tsp red pepper flakes (optional for more heat)
Preheat the oven to 450°. Line 2 large baking sheets with silicone baking mats or foil. If using foil, lightly grease with additional oil to prevent sticking.
Wash cauliflower and pat dry. In a large mixing bowl, toss the cauliflower with the oil and salt to coat. Sprinkle in the cornstarch and toss again to coat. Arrange the cauliflower on the prepared baking sheet(s) in a single layer, allowing space between the florets to encourage crispiness. Bake for 25-30 minutes, stirring halfway through, until lightly browned and slightly crispy on the edges. Wipe the bowl clean for later use.
Prepare the sauce in the same large mixing bowl. Whisk together the chili garlic sauce, tamari, maple syrup, vinegar, ginger, garlic, and red pepper flakes (optional). Taste test and adjust as needed, adding more chili garlic sauce or red pepper flakes for heat, maple syrup for sweetness, or garlic or ginger for zing. When the cauliflower is lightly browned, remove it from the oven and let it cool slightly. Then transfer it to the mixing bowl of sauce and toss to coat thoroughly.
Spread the cauliflower out on the baking sheet again and reserve any extra marinade for serving. Bake for 8-12 minutes or until sizzling, golden brown on the edges, and tender (but not mushy). Serve the cauliflower with rice or quinoa and steamed veggies, and garnish with green onion, sesame seeds, and any leftover marinade. Serves 4.