Cauliflower with Sriracha Rice (Printable Format)

Crispy cauliflower in savory sauce served with spicy sriracha jasmine rice for a flavorful, satisfying dish.

# Needed Ingredients:

→ Sriracha Rice

01 - 1 1/4 cups jasmine rice
02 - 1 2/3 cups water
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 2 teaspoons sesame oil
06 - 1 tablespoon honey
07 - 2 tablespoons unseasoned rice vinegar or white wine vinegar
08 - 1 tablespoon soy sauce or Tamari
09 - 1 to 2 tablespoons sriracha sauce

→ General Tso's Sauce

10 - 1 tablespoon chili garlic sauce
11 - 1/3 cup soy sauce or Tamari
12 - 1/2 cup sugar
13 - 3 tablespoons unseasoned rice vinegar or white wine vinegar
14 - 1 tablespoon sesame oil
15 - 1/2 cup vegetable broth or water, divided
16 - 1 tablespoon cornstarch
17 - 2 tablespoons peanut oil or vegetable oil
18 - 1/3 cup thinly sliced scallions (white and light green parts only)
19 - 1 tablespoon grated fresh ginger
20 - 1 tablespoon orange zest

→ Crispy Cauliflower

21 - 4 heaping cups cauliflower florets
22 - Vegetable oil or peanut oil for frying (enough for 2 inches depth)
23 - 3 large egg whites or 1/2 cup aquafaba
24 - 1/2 teaspoon salt
25 - 1/2 teaspoon black pepper
26 - 3/4 cup cornstarch
27 - 2 tablespoons sesame seeds

# Preparation Steps:

01 - Combine jasmine rice and water in a saucepan over high heat. Bring to a boil, reduce to low, cover, and simmer until water is absorbed and rice is tender, approximately 15 minutes.
02 - In a bowl, whisk together sesame oil, honey, rice vinegar, soy sauce, sriracha, salt, and black pepper until thoroughly blended.
03 - Drizzle the sriracha vinaigrette over freshly cooked rice and gently toss with a fork to evenly coat. Cover and set aside.
04 - In a small bowl, stir together chili garlic sauce, soy sauce, sugar, vinegar, sesame oil, and 1/4 cup vegetable broth or water. Set aside near stovetop.
05 - Combine cornstarch with remaining 1/4 cup vegetable broth or water in a separate bowl and mix until smooth.
06 - Heat peanut or vegetable oil in a skillet over medium heat. Add scallions, grated ginger, and orange zest. Stir and cook until oil simmers, then continue for 1 minute more.
07 - Pour the prepared sauce base into the skillet with aromatics. Bring to a boil, stirring often, and cook for about 3 minutes until sugar dissolves and the mixture is aromatic.
08 - Whisk in the cornstarch slurry and cook, whisking constantly, until the sauce thickens. Remove from heat and adjust chili garlic sauce to taste if desired. Set aside.
09 - Pour enough vegetable oil into a large saucepan to reach a depth of 2 inches. Heat oil over high heat to 350°F (176°C).
10 - In a medium bowl, beat egg whites or aquafaba with salt and pepper until foamy. Toss cauliflower florets to evenly coat.
11 - Place cornstarch in a separate bowl. Coat half the cauliflower florets in cornstarch, ensuring an even layer.
12 - With metal tongs, add half the coated florets to the hot oil. Fry until golden and crisp, about 8 minutes, then transfer to paper towels. Repeat with remaining cauliflower.
13 - Once all pieces are fried, transfer cauliflower to the skillet with General Tso's sauce. Set the skillet over medium-low heat and toss until fully coated and heated through.
14 - Serve the hot General Tso's cauliflower over prepared sriracha rice and sprinkle with sesame seeds before serving.

# Supplementary Details:

01 - For a vegan alternative, substitute aquafaba for egg whites in dredging the cauliflower.

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