General Tso’s Cauliflower Nuggets (Oil Free)

Preheat the oven to 450 degrees F. 

Line a baking sheet with parchment paper.

Prepare the cauliflower by removing the florets using a knife. Be sure to remove leaves and cut off stems. Cut into smaller chunks that resemble the size of nuggets. Set aside.

In a small bowl, add the gluten-free flour, plant milk, salt, and garlic powder to make the batter. Whisk until well mixed. Add more milk if the batter is too thick.

Add the coconut and oats to a blender and grind into a flour-like consistency. Pour into a separate bowl.  

Coat the cauliflower in the batter mixture one at a time. Tap to remove excess batter. Next, roll the coated cauliflower in breading mixture until completely covered. Place onto the lined baking sheet. Repeat this process until all the cauliflower nuggets are coated.

Bake nuggets for 23 minutes in preheated oven. While baking, prepare General Tso's sauce by adding ingredients to a saucepan, constantly stirring on medium heat.

Once done, remove cauliflower nuggets from the oven. Add the nuggets to the sauce and gently mix until completely coated. 

Using tongs, remove the nuggets from the sauce and place back on lined baking sheet. Bake for another 5-6 minutes to allow the sauce time to soak into the wings.

Remove nuggets from the oven and garnish with sesame seeds. Best if eaten right away.

In a saucepan over medium heat, add the teaspoon of broth, ginger, garlic, and liquid aminos. Heat for about 3 minutes until sizzling.

Add in remaining sauce ingredients and whisk ingredients until the cornstarch slurry dissolves. Bring to a boil and then let simmer for about 5 minutes until it thickens. You can add more maple syrup if you want it sweeter.