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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Oven-baked General Tso’s Cauliflower

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Vegetarians need not miss out on the delicious flavour of General Tso sauce, when you use Marion’s Kitchen General Tso kit to flavour oven-roasted panko-crumbed cauliflower. Baby corn, red pepper (capsicum) and scallions (spring onions) finish the dish.

WATCH THIS RECIPE

OVEN-BAKED GENERAL TSO’S CAULIFLOWER

PREP TIME

15 minutes

COOK TIME

25 minutes

SERVES

4

Ingredients

1 x Marion’s Kitchen General Tso, which includes:

– GENERAL TSO SAUCE

– SEASONED CORNSTARCH

– DRIED CHILIES

– BABY CORN

2 eggs, whisked

2 cups panko bread crumbs

1½ lb (about 450g) cauliflower, cut into bite-sized florets

1 tbsp vegetable oil

1 red pepper (capsicum), diced

½ cup sliced scallions (spring onion)

sesame seeds

Steps

Step 1

Preheat oven to 204°C/400°F.

Step 2

Place SEASONED CORNSTARCH, eggs and breadcrumbs into separate bowls. Working in batches, coat florets in cornstarch, then egg, then breadcrumbs. Place crumbed florets on a baking tray lined with parchment paper. Bake for 20 minutes or until golden and crispy.

Step 3

Open up the BABY CORN and drain away the liquid. Rinse the baby corn pieces and set aside for later.

Step 4

Heat oil in a skillet or wok over medium-high heat. Add DRIED CHILIES, red pepper and baby corn and stir-fry for about a minute.

Step 5

Now add your cauliflower and that tasty GENERAL TSO SAUCE. Stir-fry until everything is evenly cooked with the sauce. Remove from heat and toss through the sliced scallions. Sprinkle with sesame seeds and enjoy!

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