If you’re dreaming of bold, saucy takeout flavors but want something lighter and totally plant-powered, this Easy Vegan General Tso’s Cauliflower is about to become your new obsession. Imagine tender cauliflower florets cloaked in a crispy, golden batter, then tossed in a sticky, tangy, and just-spicy-enough sauce that hits all the nostalgic notes of your favorite Chinese restaurant classic. It’s a dish that’s as crave-worthy as it is approachable, perfect for impressing friends or just treating yourself to a cozy night in. With simple ingredients and a quick oven-baked method, you’ll have a plateful of irresistible, flavor-packed bites in under an hour!
Ingredients You’ll Need
The magic of Easy Vegan General Tso’s Cauliflower lies in its straightforward ingredient list. Each item plays a key role in creating those signature crispy edges, rich umami depth, and bright pops of flavor that make this dish a true standout. Here’s what you’ll need and why:
- Cauliflower: The star of the show, its sturdy texture stands up beautifully to both batter and sauce.
- All-purpose flour: Forms the base of the batter, giving every floret that crave-able crunch.
- Plant-based milk (unsweetened): Binds the batter together and keeps it light—almond, soy, or oat all work!
- Garlic powder: Adds a warm, savory note to the batter, boosting flavor from the start.
- Salt: Essential for seasoning every layer, from batter to sauce.
- Black pepper: Brings a subtle heat and complexity to the crispy coating.
- Cornstarch: Mixed into a slurry, it thickens the sauce to that perfect glossy consistency.
- Water: Used with cornstarch to make the sauce thick and clingy.
- Soy sauce or tamari: Delivers major umami and saltiness in the sauce—tamari keeps it gluten-free.
- Rice vinegar: Brightens the sauce with a gentle tang, balancing the sweetness.
- Maple syrup or agave: For that signature sticky-sweet finish—choose your favorite liquid sweetener.
- Tomato paste or ketchup: Adds body and a touch of richness to the sauce.
- Hoisin sauce: Brings depth, sweetness, and a hint of smokiness.
- Sesame oil: Just a splash gives the sauce an unmistakable nutty aroma.
- Grated fresh ginger: Adds zing and freshness—don’t skip this!
- Minced garlic: Creates a deep, savory backbone in the sauce.
- Red pepper flakes (optional): For those who love a little tingle of heat.
How to Make Easy Vegan General Tso’s Cauliflower
Step 1: Prep and Batter the Cauliflower
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, plant-based milk, garlic powder, salt, and black pepper until you have a smooth, pourable batter. Dip each cauliflower floret into the batter, shake off any excess, and lay them out on the prepared baking sheet, giving them a little space to crisp up. This batter is the secret to that irresistible crunch!
Step 2: Bake Until Golden and Crisp
Slide your battered cauliflower into the oven and bake for 20–25 minutes. Be sure to flip each piece halfway through so both sides get that gorgeous golden color and crisp texture. The oven does all the heavy lifting here, giving you a lighter, less-greasy crunch with zero fuss.
Step 3: Whisk Together the Sauce
While the cauliflower is baking, it’s time to create that crave-worthy General Tso’s sauce. In a small saucepan over medium heat, combine soy sauce, rice vinegar, maple syrup, tomato paste, hoisin sauce, sesame oil, ginger, garlic, and red pepper flakes if you like a spicy kick. Let it come to a gentle simmer, filling your kitchen with the most mouthwatering aroma.
Step 4: Thicken the Sauce
Mix the cornstarch and water in a small bowl to make a slurry—this is your secret weapon for a luscious, glossy sauce. Pour the slurry into the simmering sauce and stir constantly for 2–3 minutes, watching it thicken up to that perfect, sticky consistency that clings to every bite.
Step 5: Toss and Serve
Once your cauliflower is crisp and golden, transfer it to a large bowl. Pour the hot, thickened sauce over the florets and toss gently until each piece is perfectly coated. For the full Easy Vegan General Tso’s Cauliflower experience, serve immediately over fluffy rice or noodles, and don’t forget your favorite garnishes!
How to Serve Easy Vegan General Tso’s Cauliflower
Garnishes
Finish your Easy Vegan General Tso’s Cauliflower with a sprinkle of sliced green onions and a shower of toasted sesame seeds. These simple toppings add freshness and a pop of color—they also bring just the right crunch and a hint of nuttiness to every bite.
Side Dishes
This dish is a star on its own, but it absolutely shines alongside steamed jasmine rice, brown rice, or stir-fried noodles. For extra veggies, try pairing it with sautéed bok choy, quick-pickled cucumbers, or a simple Asian slaw for a full, balanced meal.
Creative Ways to Present
Easy Vegan General Tso’s Cauliflower also makes a show-stopping party appetizer when served as crispy bites on skewers or in lettuce cups. Or, tuck it into a wrap with shredded carrots and cabbage for a fun lunchtime twist. However you present it, expect the platter to disappear fast!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, store your Easy Vegan General Tso’s Cauliflower in an airtight container in the refrigerator for up to 3 days. While the cauliflower will lose a bit of its initial crispiness, the flavors continue to meld and deepen, making leftovers just as delicious.
Freezing
For longer storage, you can freeze the baked (but unsauced) cauliflower florets on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Store the sauce separately, as freezing can change its texture. When you’re ready, reheat and toss with fresh sauce for best results.
Reheating
To reheat, spread the cauliflower out on a baking sheet and warm in a 400°F oven for about 10 minutes. This helps restore some of the crispiness. If you’re in a hurry, a quick zap in the microwave works too—just know the texture will be a touch softer.
FAQs
Can I make Easy Vegan General Tso’s Cauliflower gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend and use tamari instead of soy sauce. You’ll enjoy all the same addictive flavors and crunch, minus the gluten.
Is there a way to make this even crispier?
For extra crunch, try air frying the battered cauliflower at 400°F for 15 minutes, shaking halfway through. You’ll get a golden, crispy coating with minimal oil and maximum texture.
Can I use frozen cauliflower?
Fresh cauliflower is best for achieving that signature crispiness, but in a pinch, you can use frozen florets. Just thaw and pat them very dry to remove excess moisture before battering.
What’s the best plant-based milk to use?
Unsweetened soy, almond, or oat milk all work beautifully in this recipe. Just be sure to avoid any with added sugar or strong flavors, as you want the cauliflower and sauce to shine.
How spicy is this dish?
The classic Easy Vegan General Tso’s Cauliflower has a gentle heat from black pepper and optional red pepper flakes. Feel free to adjust or omit the red pepper flakes for a milder version—or double them up for spice lovers!
Final Thoughts
If you’re looking for a plant-based dinner that’s bold, vibrant, and guaranteed to impress, Easy Vegan General Tso’s Cauliflower is a must-try. It’s the kind of recipe you’ll want to make on repeat, whether you’re hosting friends or just treating yourself to a night in. Give it a go—you won’t believe how easy (and delicious) homemade takeout can be!
Print
Easy Vegan General Tso’s Cauliflower Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Easy Vegan General Tso’s Cauliflower is a delicious and healthier plant-based take on the classic Chinese-American dish. Crispy baked cauliflower florets are tossed in a tangy, sweet, and spicy sauce made from soy sauce, ginger, garlic, and a hint of red pepper flakes, making it a perfect guilt-free comfort food that pairs beautifully with rice or noodles.
Ingredients
Cauliflower and Batter
- 1 medium head cauliflower, cut into bite-sized florets
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened plant-based milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1/3 cup soy sauce or tamari
- 3 tablespoons rice vinegar
- 3 tablespoons maple syrup or agave
- 2 tablespoons tomato paste or ketchup
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Thickener
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Make the Batter: In a large bowl, whisk together the all-purpose flour, unsweetened plant-based milk, garlic powder, salt, and black pepper until smooth to create a thick batter for coating the cauliflower.
- Batter the Cauliflower: Dip each cauliflower floret into the batter, shaking off any excess, then arrange them evenly on the prepared baking sheet for baking.
- Bake the Cauliflower: Bake for 20–25 minutes, flipping each piece halfway through, until the cauliflower is golden brown and crispy on all sides.
- Prepare the Sauce: While the cauliflower bakes, combine the soy sauce, rice vinegar, maple syrup, tomato paste, hoisin sauce, sesame oil, grated ginger, minced garlic, and red pepper flakes in a small saucepan over medium heat. Bring the mixture to a gentle simmer.
- Thicken the Sauce: Stir together cornstarch and water in a small bowl to create a slurry. Slowly add this to the simmering sauce while stirring continuously, cooking for 2–3 minutes until the sauce thickens to a glossy consistency.
- Toss Cauliflower in Sauce: Remove the baked cauliflower from the oven and immediately toss the florets in the warm sauce until they are fully coated in the flavorful glaze.
- Serve and Garnish: Serve the sauced cauliflower over rice or noodles with an optional garnish of sliced green onions and toasted sesame seeds for an extra pop of texture and flavor.
Notes
- For a crispier texture and quicker cook time, try air frying the battered cauliflower at 400°F for 15 minutes.
- You can prepare the sauce ahead of time and reheat it before tossing it with the baked cauliflower for convenience.
- This dish pairs well with steamed rice, fried rice, or your favorite noodles for a complete meal.
- Adjust the red pepper flakes to your preferred spice level or omit them for a milder flavor.
- Use gluten-free flour and tamari to make this recipe gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 8g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
