Tso Cauliflower in sticky honey sauce

General Tso cauliflower served in sticky honey sauce

Product

Zealandia Honey ® Kānuka

As the honey is used in large amounts and is heated a little in the sauce, the kanuka is a good choice for this dish.

Meal info

Serves 4-6 as a main with rice. Dairy free. 35 mins prep and cook time.

A note from Emma: I absolutely adore this vegetarian version of a classic takeaway General Tso Chicken. I love making it for guests at dinner parties and hearing how much they’re enjoying “the chicken”.

Ingredients

For the cauliflower:

½ head cauliflower, chopped into 1 cm florets

1 cup flour

⅔ cup cornflour

1 ½ tsp baking powder

1-2 tsp salt

4 eggs

¼ - ½ cup water

1 cup rice bran oil for frying

For the sauce:

1 tbsp sesame oil

3 cloves garlic, crushed

1-2 cm ginger, grated

½ cup water

1 tbsp cornflour

½ cup light soy sauce

¼ cup rice wine vinegar

2 tbsp sugar

2 tbsp tomato paste or tomato ketchup

2-3 tbsp of Zealandia Honey ® Kānuka

To serve

Cooked jasmine rice

Sesame seeds

Spring onion, finely chopped

Method

Step 1:

Prep the cauliflower and batter

Cut the cauliflower into 1 cm florets.

For the batter, combine all the ingredients in a large bowl (apart from the oil) - bear in mind that you will be adding the cauliflower to the bowl later, so make sure there is room for it. Whisk the batter until there are no lumps - it should be fairly thick and cling to the cauliflower, so I tend to add the water last and do this slowly until the consistency is spot on.

Step 2:

Prep the sauce

Combine the ingredients, apart from the Zealandia Honey ® Kānuka, for the sauce in a small saucepan. Set aside.

Step 3:

Cook the cauliflower

Heat 2-3 cm of oil in a frying pan over a medium-high heat.

Drop a handful of cauliflower into the batter and stir to coat. Test that the oil is hot enough by dropping a teaspoon of batter into the pan. It should sizzle and puff up, but not burn. Once the oil is up to temperature, add the battered cauliflower, one at a time, using tongs. Shake off excess batter into the bowl. Fry for 4-5 minutes, turning once or twice, unil golden brown and crispy. While the first batch of cauliflower is cooking, place a kitchen towel underneath a wire rack. Drain the cooked cauliflower on the wire rack while cooking the remaining cauliflower in batches.

Step 4:

Cook the sauce

Once the cauliflower is underway, place the sauce over a medium-low heat and bring to a gentle simmer, stirring regularly to ensure the cornflour dissolves. Simmer gently for 4-5 minutes, or until all the cauliflower is cooked. Remove from the heat and turn through the Zealandia Honey ® Kānuka. Taste and season with salt, more honey or a dash of lime, as desired.

Step 5:

Combine the cauliflower and sauce

Once all the cauliflower is cooked and drained, toss with the sauce - just enough to cover. Serve immediately.

To serve

Serve saucy cauliflower on a bed of jasmine rice with a sprinkle of chopped spring onion and sesame seeds.

 

Tso cauliflower recipe with honey

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Methylglyoxal in these quantities is unique to honey from the Mānuka flowers. It has beneficial properties that are known around the world and has been used by Māori people of Aotearoa for centuries.

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