General Tso's Cauliflower with Sriracha Rice ~ Extra Crispy!
This crispy General Tso's Cauliflower with Sriracha Rice is packed with bold, sweet, and spicy flavors. The cauliflower is perfectly crispy on the outside and tender inside, coated in a flavorful sauce with a hint of ginger and orange zest, served over spicy sriracha-drizzled jasmine rice. A delicious and easy pressure cooker recipe that brings restaurant-quality taste to your kitchen.
Ingredients
Main ingredients
- 1 ¼ cups jasmine rice rinse until clear water
- 1 ¼ + ⅓ cups water
- ¼ teaspoon salt
- ground black pepper
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 2 tablespoons unseasoned rice vinegar or white wine vinegar
- 1 tablespoon soy sauce or Tamari
- 1-2 tablespoons sriracha sauce to taste
- 1 tablespoon chili garlic sauce
- 4 cups cauliflower florets heaping, about 1½ to 2 pounds
- sugar
- peanut or vegetable oil for frying
- egg whites or aquafaba
- cornstarch
- vegetable broth or water
- scallions
- grated fresh ginger
- orange zest
- sesame seeds
Instructions
Instructions
- Rinse jasmine rice under cold water until the water runs clear. Combine rice, 1 ¼ cups water, and ¼ teaspoon salt in your pressure cooker pot. Lock the lid and bring it to pressure until you hear valve hiss. Let it cook for about 4 minutes on high.
- Use slow release for 10 minutes, then natural release the rest to keep rice tender. Transfer rice to a bowl and keep warm.
- Whisk egg whites or aquafaba with a pinch of salt and pepper. Toss cauliflower florets in this mixture, then coat 'em in cornstarch evenly. This little trick's gonna give you that extra crispy texture when fried.
- Heat 2 inches of peanut or vegetable oil in a large saucepan over medium-high heat. Fry cauliflower in batches until golden and crisp, about 4 minutes each batch. Drain on paper towels.
- Mix honey, rice vinegar, soy sauce, chili garlic sauce, sugar, vegetable broth, orange zest, and grated ginger to create your General Tso’s sauce blend. Pour into the pressure cooker pot and heat gently.
- Toss fried cauliflower in the sauce, letting it coat well. Cook on sauté mode for 5 minutes, stirring often. Meanwhile, warm up the ⅓ cup water with sriracha and soy sauce for your spicy rice drizzle. Serve crispy cauliflower over sriracha rice and sprinkle with sesame seeds and scallions.
Notes
Pop leftovers in an airtight container as soon as they cool down to keep that crispy texture a little longer. Reheat in a hot skillet with a splash of oil instead of the microwave to revive crispiness. You can freeze cauliflower and rice separately, thaw completely before reheating. Store sriracha rice covered in fridge and reheat with a sprinkle of water.