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

Scale

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

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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