General Tso’s Cauliflower Bowls
A delicious twist on a classic dish featuring roasted cauliflower in a savory General Tso’s sauce, served over rice or quinoa for a nutritious meal.
Ingredients
Main Ingredients
- 1 head Cauliflower Chopped into bite-sized florets
- 1/2 cup General Tso’s sauce For drizzling over roasted cauliflower
- 2 cups Rice or quinoa Serves as a base
Garnishes
- 2 tablespoons Green onions Chopped for garnish
- 1 tablespoon Sesame seeds For added crunch and flavor
Seasonings
- 3 cloves Garlic Minced
- 1 tablespoon Ginger Minced
- 2 tablespoons Vegetable oil For roasting
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and chop the cauliflower into bite-sized florets.
- In a bowl, mix the garlic, ginger, and vegetable oil.
- Coat the cauliflower florets in the garlic-ginger oil mixture.
Cooking
- Spread the cauliflower on a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes until golden brown and crispy.
- In the final 5 minutes, drizzle the General Tso’s sauce over the cauliflower and return to the oven.
Serving
- Remove the cauliflower from the oven and let it cool slightly.
- Serve over a bed of rice or quinoa.
- Garnish with green onions and sesame seeds, then enjoy!
Notes
For extra crunch, roast the cauliflower for a few minutes longer. Double the sauce if you prefer a saucier dish. Properly coat cauliflower to ensure better flavor. Avoid overcrowding the baking sheet for optimal roasting.