Well-fed federally: General Tso’s cauliflower


Well-fed federally: General Tso’s cauliflower

The recipe of the week is sweet and savory.



Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to source the local ingredients needed for this week’s recipe.

The Farmer’s Market is located behind The Commons shopping center along South 324th Street in Federal Way.

General Tso’s Cauliflower (makes 6 servings)

By Vickie Chynoweth

Cauliflower Ingredients:

1 head Hayton Farms cauliflower

1/2 cup cornstarch

1 cup each coconut and vegetable oil

1 tablespoon minced garlic

1/2 teaspoon chilli flakes

1/4 teaspoon ground pepper

1/2 teaspoon of salt

3 eggs, beaten

2 tablespoons Extra Virgin Olive Oil Ancient Trees

Sauce ingredients:

1/4 cup white lemon balsamic vinegar (nature’s work)

1/4 cup Aloha soy sauce

3 tablespoons hoisin sauce

1/4 cup water

1/4 cup honey (Novo Bees)

2 tablespoons cornstarch

1 tablespoon chopped ginger

1 cup thinly sliced ​​carrots (Bautista Farms)

1/2 medium zucchini 2″ X 1/4″ sticks (J & E Produce)

6 cups cooked rice

directions:

Cauliflower

1. Trim the cauliflower and cut the florets. Place the cauliflower in a large bowl. Add cornstarch, chilli

flakes, ground pepper and cauliflower salt. Stir cornstarch mixture to evenly coat

cauliflower.

2. In a large flat skillet, cook the coconut and vegetable oil until hot at 350 degrees.

3. Once oil is hot, take coated cauliflower one piece at a time, dip into egg mixture. Carefully place the coated cauliflower into the skillet. Repeat with the rest of the cauliflower. Leave enough space between each floret so they don’t touch each other during cooking.

4. Turn cauliflower when browned. Flip and cook on all sides. Once cooked, remove each piece from the pan and place it on paper towels to absorb excess oil.

5. Once all the cauliflower is cooked, remove the oil from the pan or use another pan to finish making General Tso’s cauliflower.

6. In a dry skillet, add the olive oil. Once the oil is hot, add the carrots and zucchini, cook for 3 minutes until tender but still firm.

7. Add the cooked cauliflower to the vegetables. Pour the sauce over it. Toss gently, coating all of the cauliflower. Cook until the sauce thickens and bubbles.

8. Serve with rice.

sauce

1. In a bowl, combine the vinegar, soy sauce, hoisin sauce, water, honey and cornstarch. Stir until no lumps remain. Put aside.

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