General Tso’s Cauliflower
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Recipe tags: beef base, easy difficulty, main, beef, skillet
|2 Tbsp||vegetable oil|
|2 Tbsp||Better Than Bouillon® Roasted Beef Base|
|2 Tbsp||cornstarch, divided|
|4 cups||cauliflower florets|
|3 Tbsp||rice vinegar|
|2 Tbsp||brown sugar|
|2 Tbsp||dark soy sauce|
|3||cloves garlic, minced|
|2 tsp||minced fresh ginger|
|1 tsp||sesame oil|
|¼ tsp||hot pepper flakes|
|2||green onions, sliced|
|2 tsp||toasted sesame seeds|
Preheat oven to 425°F. Whisk together oil, 1 Tbsp each Beef Base and cornstarch; toss with cauliflower. Arrange in single layer on large baking sheet. Bake for about 20 minutes or until browned and tender.
Meanwhile, whisk together remaining Beef Base and cornstarch, vinegar, sugar, soy sauce, garlic, ginger, sesame oil and hot pepper flakes.
Set wok or large, deep skillet over medium heat; pour in sauce and bring to boil. Simmer for 1 minute. Add cauliflower; cook for about 2 minutes or until heated through and evenly coated. Sprinkle green onions and sesame seeds over top.
Tip: Serve with toothpicks as an appetizer or over steamed rice with fried tofu as an entrée.