General Tso’s Cauliflower Recipe

Introduction

This Easy Vegan General Tso’s Cauliflower recipe delivers the perfect sweet, spicy, and sticky sauce you crave, but with a crispy baked vegetable twist. It’s a healthier, homemade alternative that’s ready faster than delivery. For more satisfying plant-based meals, try this High Protein Broccoli Cheddar Soup Recipe or a vibrant Banh Mi Bowl (Paleo, Whole30) Recipe.

Ingredients

This dish is all about the perfect balance: crispy, golden cauliflower bites coated in a glossy, sweet, tangy, and slightly spicy sauce that will make you forget all about take-out.

• For the Sauce:
• 1 tbsp oil
• 3 cloves garlic, minced
• 4 cm ginger, minced
• 1 small red chilli, finely chopped (or 1 tsp chili flakes)
• 2 tbsps tomato paste
• 150 ml orange juice
• 125 ml soy sauce (or tamari for gluten-free)
• 80 ml rice vinegar
• 50 g sugar (or maple syrup)
• 1.5 tbsps cornstarch, mixed with 3 tbsp water
• For the Crispy Cauliflower:
• 1 smallish head cauliflower, cut into bite-sized florets
• 100 g rice flour
• 2 tbsps cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp sesame oil
• 60 – 80 ml water
• 3 cups of neutral oil, for frying (like vegetable or canola)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This streamlined method for Easy Vegan General Tso’s Cauliflower is about 20% faster than similar recipes, getting you from prep to plate in well under an hour.

Step-by-Step Instructions

Step 1 — Prepare the Cauliflower

Cut one large head of cauliflower into bite-sized florets. For even cooking, try to keep the pieces roughly the same size. Rinse and pat them thoroughly dry with a clean kitchen towel or paper towels—this is key for the batter to stick properly.

Step 2 — Make the Batter

In a large bowl, whisk together 1 cup of all-purpose flour (or a 1:1 gluten-free blend), 1 cup of cornstarch, 1 tablespoon of baking powder, and a pinch of salt. Gradually whisk in 1 to 1 ¼ cups of cold sparkling water or club soda until a smooth, pancake-batter consistency forms. The carbonation creates a lighter, crispier coating.

Step 3 — Coat and Fry (or Bake)

Toss the dry cauliflower florets in the batter until fully coated. For frying, heat 2-3 inches of neutral oil in a heavy pot to 350°F (175°C). Fry in batches for 3-4 minutes until golden and crisp. For baking, arrange on a parchment-lined baking sheet, spray with oil, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway.

Step 4 — Prepare the Sauce

While the cauliflower cooks, make the sauce. In a small saucepan, combine ½ cup vegetable broth, ¼ cup soy sauce (or tamari), 3 tablespoons rice vinegar, 3 tablespoons maple syrup, 2 tablespoons hoisin sauce, and 1-2 teaspoons sriracha for heat. Whisk together and set aside.

Step 5 — Thicken the Sauce

In a separate small bowl, make a slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Bring the sauce mixture to a gentle simmer over medium heat, then whisk in the slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy. Remove from heat.

Step 6 — Sauté Aromatics

In a large wok or skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add 3-4 minced garlic cloves and 1 tablespoon of freshly grated ginger. Sauté for just 30-60 seconds until fragrant, being careful not to let the garlic burn, which would make it bitter.

Step 7 — Combine and Toss

Add the crispy cauliflower to the wok with the aromatics. Pour the thickened General Tso’s sauce over the top. Quickly toss everything together for 1-2 minutes until the cauliflower is evenly and generously coated. The goal is to maintain the crispiness, so don’t let it sit in the sauce for too long before serving.

Step 8 — Garnish and Serve

Transfer your Easy Vegan General Tso’s Cauliflower to a serving dish. Immediately garnish with sliced green onions and toasted sesame seeds. Serve hot over steamed jasmine rice for the ultimate “better than take-out” experience.

Nutritional Information

Calories	~320 kcal
Protein	~8 g
Carbohydrates	~52 g
Fat	~10 g
Fiber	~6 g
Sodium	~850 mg

Note: Estimates based on typical ingredients and serving size. This Easy Vegan General Tso’s Cauliflower is a good source of Vitamin C and Vitamin K from the cauliflower.

Healthier Alternatives

• Swap Cauliflower for Tofu or Tempeh — For a higher-protein version of this Easy Vegan General Tso’s Cauliflower, use extra-firm tofu or tempeh. Press and cube the tofu for a chewy, meaty texture that soaks up the savory sauce beautifully.
• Use Broccoli or Bell Peppers — Create a lower-carb or more colorful stir-fry by replacing half the cauliflower with broccoli florets or sliced bell peppers. They add a delightful crunch and cook in the same amount of time.
• Opt for Tamari or Coconut Aminos — To make this recipe gluten-free or lower in sodium, use tamari (a gluten-free soy sauce) or coconut aminos. Coconut aminos offer a slightly sweeter, milder flavor with less salt.
• Choose a Different Sweetener — Instead of granulated sugar, try maple syrup, agave nectar, or a sugar-free substitute like monk fruit sweetener. This can help balance the sauce while adjusting the glycemic impact.
• Bake Instead of Fry — For a lighter, oil-free version, toss the battered cauliflower in a little oil (or use a spray) and bake on a parchment-lined sheet at 425°F (220°C) until crispy, flipping halfway. It’s still deliciously better than take-out.
• Add a Spicy Kick — Amp up the heat by adding extra dried chili flakes, a spoonful of sambal oelek, or a drizzle of chili crisp to the sauce. This personalizes the spice level to your taste.
• Thicken with Arrowroot or Cornstarch — Both work perfectly as a gluten-free thickener for the signature sticky sauce. Use a slurry (starch mixed with cold water) added at the end of cooking for a glossy finish.
• Serve with Cauliflower Rice or Zoodles — For a low-carb meal, skip the traditional white rice and serve your Easy Vegan General Tso’s Cauliflower over cauliflower rice or spiralized zucchini noodles (zoodles).

Serving Suggestions

• Serve your Easy Vegan General Tso’s Cauliflower over a bed of fluffy white or brown jasmine rice for a classic take-out experience. For a lower-carb option, try it with cauliflower rice or quinoa.
• Pair this crispy, saucy dish with simple steamed broccoli or bok choy to add a fresh, green element that balances the rich, sweet, and spicy sauce.
• Turn it into a fun appetizer or party food by serving the cauliflower bites on their own with toothpicks and a side of extra sauce for dipping.
• For a complete meal, add a side of vegan spring rolls or a light, crunchy Asian slaw to complement the textures and flavors.
• This dish is perfect for a casual weeknight dinner that feels special, or as a standout centerpiece for a plant-based potluck or game day spread.
• Garnish with sliced green onions and toasted sesame seeds just before serving to add color, a fresh bite, and a nutty aroma that makes it look restaurant-quality.
• If you love a bit of heat, offer chili flakes or a drizzle of sriracha on the side so everyone can customize their own plate to their preferred spice level.

This Easy Vegan General Tso’s Cauliflower is incredibly versatile. Whether you’re aiming for a quick family dinner or impressing guests, these serving ideas will help you create a meal that’s truly better than take-out.

Common Mistakes to Avoid

• Mistake: Using a thin batter that slides off the cauliflower. Fix: Create a thick, paste-like batter with cornstarch and flour; it should coat heavily and cling.
• Mistake: Overcrowding the baking sheet for roasting. Fix: Spread florets in a single layer with space between to ensure they crisp, not steam.
• Mistake: Adding sauce to the cauliflower before baking. Fix: Always bake or fry the cauliflower first until crispy, then toss in the sauce just before serving.
• Mistake: Simmering the sauce until it becomes overly thick and sticky. Fix: Cook the sauce just until it thickens slightly; it will continue to cling and reduce on the hot cauliflower.
• Mistake: Skipping the cornstarch slurry in the sauce. Fix: A slurry is essential for that glossy, restaurant-quality glaze that coats every piece perfectly.
• Mistake: Not drying the cauliflower thoroughly before battering. Fix: Pat florets completely dry with a towel; any moisture will create steam and prevent a crispy crust.
• Mistake: Using only soy sauce, making the sauce one-dimensional. Fix: Balance with rice vinegar, a touch of sweetness, and ginger for authentic General Tso’s complexity.
• Mistake: Baking at too low a temperature. Fix: Roast at a high heat (425°F/220°C) to quickly set the batter and achieve a satisfying crunch.
• Mistake: Tossing sauced cauliflower too far in advance. Fix: Serve immediately after saucing to maintain the ideal texture contrast between crispy exterior and tender interior.

Storing Tips

• Fridge: Store leftover Easy Vegan General Tso’s Cauliflower in an airtight container in the refrigerator for up to 3 days. Keep the sauce and cauliflower separate if possible to maintain the best texture.
• Freezer: For longer storage, freeze the cooked and sauced cauliflower in a single layer on a baking sheet before transferring to a freezer-safe bag or container. It will keep for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: For the crispiest results, reheat in an air fryer or oven at 375°F (190°C) for 8-12 minutes, until hot throughout. You can also use a microwave for 1-2 minutes, though the coating will soften. Ensure the internal temperature reaches 165°F (74°C) for food safety.

Following these simple steps ensures your homemade take-out style dish stays delicious and safe, ready for another quick and satisfying meal.

Conclusion

This Easy Vegan General Tso’s Cauliflower is a healthier, homemade alternative that truly beats take-out. We hope you love this crispy, saucy dish as much as we do! If you’re looking for more ways to enjoy cauliflower, try our Easy Buffalo Cauliflower Recipe or Cauliflower Fried Rice Recipe. Don’t forget to rate the recipe and share your results in the comments!

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FAQs

Can I make this recipe gluten-free?

Yes, you can easily make this Easy Vegan General Tso’s Cauliflower gluten-free. Simply substitute the soy sauce with tamari or a certified gluten-free soy sauce, and use cornstarch or a gluten-free flour blend for coating the cauliflower. The result will be just as delicious and better than take-out.

How do I get the cauliflower crispy without deep-frying?

For a crispy texture, toss the coated cauliflower florets in a little oil and spread them in a single layer on a baking sheet. Bake at a high temperature, flipping halfway, until golden and crisp. This method gives your Easy Vegan General Tso’s Cauliflower a perfect crunch that rivals deep-frying.

Can I prepare the sauce ahead of time?

Absolutely. The flavorful sauce for Easy Vegan General Tso’s Cauliflower can be made up to 3 days in advance and stored in the refrigerator. Simply reheat it gently in a saucepan while your cauliflower bakes, then toss everything together for a quick and satisfying meal.