I had a little bit of cauliflower left over from my BBQ cauliflower wing experiment, and a tiny bit of hoisin sauce, and a little bit of this gyoza dipping sauce from Trader Joe's, so I decided to make a kind of sesame garlic cauliflower type dish. It turned out better than I expected, especially considering that it was made out of a little of this, and a dash of that. When I was a kid I pretty much barfed at the idea of cauliflower. My mom and I had many blow out fights over me not wanting to eat it, so it's kind of funny that I choose to eat it now. I still can't stand the thought of it steamed, or plain but as long as it's baked in a delicious sauce I'm all about it!
One thing I've learned about making cauliflower wings, or General Tso's cauliflower is once you have dipped the cauliflower in whatever sauce you're using, turn the heat down a little. When I'm baking it with the batter, I usually bake it at 400 degrees, and once it's sauced 350. I find the sauce almost burns when the heat is too high. Also, if you have a Trader Joe's near you, they have the best price for cauliflower. Most groceries price it per pound, and cauliflower is heavy so you can end up paying four or five dollars for a head, where as Trader Joe's just charges a flat price for the head. At my Trader Joe's it's like $1.79 for non organic and two something for organic.