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Recipe by: Dr. Vincent Esposito Ms, DC
This super healthy dish from our Meal Plan Subscriptions is a quick and easy mid-week dinner.
Chickpeas are high in plant based protein, and have a meaty texture that really makes this dish feel hearty and filling.
Serve it with extra vegetables on the side if you want to boost its nutrition and fiber further. Enjoy!
General Tso’s Cauliflower & Chickpeas
- 1 head Cauliflower (chopped)
- 1 15 oz. can Chickpeas (rinsed and drained)
- 1 ⁄2 c Oat Flour OR Chickpea Flour
- 1 ⁄2 c Vegetable Stock (for the batter)
- Salt & Pepper (to taste)
- Vegetable Stock or Water (for sautéing)
- For the sauce
- 1 ⁄2 cup Vegetable Stock
- 4 cloves Garlic (minced)
- 2 T Ginger (minced)
- 2 Scallions (chopped)
- 1 T Red Chili Flakes (optional)
- 1 T Maple Syrup
- 2 T Rice Wine Vinegar
- 3 T Tamari
- 1 T Arrowroot Powder + 1 T Water
For the garnish
- Chopped Scallions
- 1 cup Brown Rice
- Sesame Seeds
- Chili Flakes
- Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 425 ̊F.
- In a bowl add the vegetable stock and oat flour. Season with salt and pepper.
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Dip the florets into the batter, and then lie evenly on your baking tray. Add the chickpeas to the baking tray as well. Bake for 20-25 minutes, flipping halfway.
- Meanwhile, make the sauce. Set a large pan or skillet to medium heat. Then, add garlic, ginger, and onion.
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Cook for 3-4 minutes. Then, add 1⁄2 cup vegetable stock (or water), tamari, maple syrup, and rice wine vinegar. Bring to a boil, then reduce heat to a simmer. Simmer for about 5 minutes, stirring occasionally.
- Then, add your arrowroot slurry, and stir until thickened, about 1 minute more.
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Remove the cauliflower from the oven. Toss the cauliflower and chickpeas in the sauce, and the place the them back in the oven for another 20 minutes.
- Serve with brown rice, and top with sesame seeds and scallions. Enjoy!
