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- 1 head of cauliflower, cut into florets - 1 cup all-purpose flour - 1 cup cornstarch - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - ½ teaspoon salt - ½ teaspoon black pepper - 1 cup water (or plant-based milk for added creaminess) - 3 tablespoons soy sauce - 2 tablespoons rice vinegar - 2 tablespoons agave syrup or honey - 1 teaspoon sesame oil - 1 teaspoon grated ginger - 1 tablespoon sriracha (adjust to taste) - Chopped green onions, for garnish - Toasted sesame seeds, for garnish I love using fresh cauliflower for this dish. The florets soak up all the flavors. The dry ingredients create a crunchy coating that makes each bite special. I combine flour, cornstarch, and spices for an amazing batter. Garlic and onion powder add depth. Paprika gives a nice color and flavor. For the sauce, I mix soy sauce, rice vinegar, and sweeteners like agave or honey. This mix balances salty and sweet. Adding sesame oil and ginger boosts the flavor. Sriracha brings the heat! You can adjust it to your taste. I recommend garnishing with green onions and sesame seeds for a pop of color and crunch. This recipe is easy and fun. Grab these ingredients, and let’s make a crispy delight! First, preheat your air fryer to 375°F (190°C). This step is vital for crispiness. A hot fryer cooks the cauliflower evenly and well. Make sure it reaches the right temperature before cooking. This ensures your florets turn out golden and crunchy. Next, let's create the batter. In a large bowl, combine these dry ingredients: - 1 cup all-purpose flour - 1 cup cornstarch - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - ½ teaspoon salt - ½ teaspoon black pepper Mix them well. Gradually whisk in 1 cup of water (or plant-based milk). The batter should be smooth. Aim for a texture like pancake batter. Now it’s time to cook! Dip each cauliflower floret into the batter. Let any excess batter drip off. Place the florets in the air fryer basket in a single layer. Avoid overcrowding for best results. Air fry them for 12-15 minutes. Shake the basket halfway through cooking. This helps them cook evenly. You want them to be golden brown and crispy. While the cauliflower cooks, let’s make the sauce. In a saucepan, combine: - 3 tablespoons soy sauce - 2 tablespoons rice vinegar - 2 tablespoons agave syrup (or honey) - 1 teaspoon sesame oil - 1 teaspoon grated ginger - 1 tablespoon sriracha Bring this mixture to a simmer over medium heat. Stir occasionally. Let it cook for about 5 minutes until it thickens slightly. If you want a thicker sauce, simmer it a bit longer. Once the cauliflower is ready, transfer it to a mixing bowl. Pour the sauce over the hot florets. Gently toss to coat them evenly. For a beautiful presentation, garnish with chopped green onions and toasted sesame seeds. This adds color and flavor to your dish. Enjoy this crispy delight! To get your General Tso cauliflower super crispy, avoid overcrowding in the air fryer. If you pile too many florets in, they won't cook evenly. You want each piece to have space around it. Cook in batches if needed. Adjusting cooking time can also help. If you like your cauliflower extra crispy, try adding a few more minutes. Just watch closely to prevent burning. Want to take your flavors up a notch? Consider adding spices like cayenne or five-spice powder. These add depth and warmth. You can customize the heat level with sriracha. If you like it mild, use less. For more kick, add extra sriracha or even a splash of hot sauce. Batch cooking is a great idea for busy days. You can prep a big batch of cauliflower and store it in the fridge. For the best reheating, use the air fryer again. This will help keep the cauliflower crispy. Just reheat at 375°F for about 5 minutes. Enjoy your tasty meal any day! {{image_2}} To make this dish gluten-free, swap all-purpose flour with almond flour or coconut flour. These options work well but may change the taste slightly. Use cornstarch as it is naturally gluten-free. For texture, ensure your batter is smooth and thick, similar to pancake batter. This keeps the coating intact and crispy. For a vegan twist, use plant-based milk like almond or oat milk in the batter. Instead of honey, agave syrup is a great choice. It sweetens the sauce without animal products. Skip the egg entirely, as it’s not needed in this recipe. The batter will still stick well to the cauliflower. You can use other vegetables in place of cauliflower. Broccoli, zucchini, or even bell peppers work nicely. Adjust the cooking time based on the vegetable. For example, broccoli may need a bit more time, while bell peppers cook quickly. Keep an eye on them to stay crispy and delicious. To keep your leftover General Tso cauliflower fresh, store it in the fridge. Place the cauliflower in an airtight container. This will help keep it crispy and tasty. It is best to enjoy leftovers within 2-3 days. Before putting it in the fridge, let it cool to room temperature. This prevents moisture build-up. If you want to keep it even longer, consider freezing it. To freeze General Tso cauliflower, first wait until it cools down completely. Then, spread the florets on a baking sheet. Make sure they do not touch each other. Freeze them for about 1-2 hours until firm. Once frozen, move the florets to a freezer-safe bag. Remove as much air as possible. This helps prevent freezer burn. You can keep it in the freezer for up to three months. When you are ready to enjoy it, take out the desired amount. You can reheat it directly from the freezer. Preheat your air fryer to 375°F (190°C). Cook for 15-20 minutes, shaking the basket halfway. This will help it become hot and crispy again. If you prefer, you can also thaw it in the fridge overnight before reheating. Yes, you can use frozen cauliflower. Frozen cauliflower is convenient and saves time. It might be softer than fresh, which can change the texture. If you use frozen, cook it a little longer. Thaw it first for best results. To make it less spicy, reduce the sriracha. You can also add more soy sauce or vinegar. This will keep the flavor but lower the heat. If you want, try adding sugar to balance the spice. Air Fryer General Tso Cauliflower pairs well with rice or noodles. You can also add a side of steamed broccoli or a fresh salad. These sides complement the dish and add more color to your plate. To cook cauliflower evenly, do not overcrowd the air fryer basket. Place florets in a single layer. Shake the basket halfway through cooking. This helps all sides crisp up and cook well. Always check for golden-brown color before serving. In this article, we explored how to make Air Fryer General Tso Cauliflower. We covered important ingredients and detailed each step, from preparing the batter to cooking the florets. We also shared tips for crispiness and flavor enhancements. Remember, you can customize this recipe for gluten-free or vegan diets. With some easy storage methods, you can enjoy leftovers too. Trying new recipes can be fun and rewarding. Enjoy your cooking adventure with this tasty dish!

Air Fryer General Tso Cauliflower

Discover the deliciousness of Air Fryer General Tso Cauliflower with this easy recipe! Perfectly crispy cauliflower florets are coated in a flavorful sauce made with soy sauce, ginger, and a hint of sriracha. This healthier twist on a classic dish is ideal for satisfying your cravings without the guilt. Click through to explore the full recipe and elevate your meal game today! Enjoy a tasty plant-based dish that everyone will love!
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Ingredients
  

1 head of cauliflower, cut into florets

1 cup all-purpose flour

1 cup cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup water (or plant-based milk for added creaminess)

3 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons agave syrup or honey

1 teaspoon sesame oil

1 teaspoon grated ginger

1 tablespoon sriracha (adjust to taste)

Chopped green onions, for garnish

Toasted sesame seeds, for garnish

Instructions
 

Preheat your air fryer to 375°F (190°C).

    In a large mixing bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.

      Gradually whisk in water (or plant-based milk) until you have a smooth batter. The consistency should be similar to pancake batter.

        Dip each cauliflower floret into the batter, letting any excess drip off, then place them in the air fryer basket in a single layer. Avoid overcrowding for even cooking.

          Air fry for 12-15 minutes, shaking the basket halfway through, until the cauliflower is golden brown and crispy.

            While the cauliflower is cooking, prepare the sauce in a saucepan. Combine soy sauce, rice vinegar, agave syrup (or honey), sesame oil, grated ginger, and sriracha. Bring to a simmer over medium heat, stirring occasionally until slightly thickened (about 5 minutes).

              Once the cauliflower is cooked, carefully transfer it to a mixing bowl and pour the sauce over the top. Gently toss to coat the cauliflower evenly.

                Serve hot, garnished with chopped green onions and toasted sesame seeds.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4