For the cauliflower:
- 100g plain flour
- 1 teaspoon garlic granules
- 150ml sparkling water
- Sea salt
- 1 small head cauliflower, cut into florets
- 1 tablespoon sunflower oil
For the general tsao sauce:
- 2 teaspoon sunflower oil
- 4 cloves garlic, minced
- Thumb-sized piece ginger, finely grated
- 1 red chilli, thinly sliced
- 1 tbsp honey
- 3 tablespoon soy sauce
- 3 tablespoon vinegar
- 150ml vegetable stock
- 2 teaspoon cornflour
- 1 large courgette, spiralised
- 2 spring onions, thinly sliced
- Small handful coriander leaves
- Small handful mint leaves
- Line a large roasting tray lined with parchment paper and preheat an oven to 180ºC.
- For the cauliflower, season the flour, add the garlic powder. Whisk in the sparkling water until it forms a thick but airy batter.
- Dip each cauliflower floret into the batter and then place onto the lined tray. Bake in the preheated oven for 10 minutes, then turn and drizzle with one tablespoon of oil. Return to the oven for another 10-15 minutes, tossing halfway to ensure even cooking and so they all crispy up or until golden.
- For the sauce, heat the oil in a large wok or pan over a medium heat. Add the garlic, ginger and chilli, fry for 2-3 minutes until slightly softened and fragrant.
- Stir through the honey, soy sauce, vinegar and vegetable stock.
- Mix the cornflour with 2 teaspoons of cold water until smooth and add to the pan. Bring to the boil, reduce to simmer for 2-3 minutes until thickened.
- Stir through the carrot and toss to coat in the sauce followed by the courgette, serve into bowls, topping with the crispy cauliflower and drizzle with any remaining sauce in the pan. Sprinkle with a few extra pieces of chilli if you like, the spring onions, coriander and mint leaves, and serve.
For a vegan option, simply replace the honey with maple or agave syrup.