Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. General Tso's cauliflower is a fun alternative to the classic chicken dish.

Ingredients

• oil for deep-fat frying
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup club soda
• 1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
• 1/4 cup orange juice
• 3 tablespoons sugar
• 3 tablespoons soy sauce
• 3 tablespoons vegetable broth
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons cornstarch
• 2 tablespoons canola oil
• 2 to 6 dried pasilla or other hot chiles, chopped
• 3 green onions, white part minced, green part thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon grated fresh gingerroot
• 1/2 teaspoon grated orange zest
• 4 cups hot cooked rice

Directions

1. In an electric skillet or a deep fryer, heat oil to 375°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Dip florets, a few at a time, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes. Drain on paper towels.
2. For sauce, whisk together first 6 ingredients; whisk in cornstarch until smooth.
3. In a large saucepan, heat canola oil over medium-high heat. Add chiles; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and zest; cook until fragrant, about 1 minute. Stir soy sauce mixture; add to saucepan. Bring to a boil; cook and stir until thickened,
4. 2-4 minutes.
5. Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.