Easy Vegan General Tso’s Cauliflower Recipe

If you’re craving a flavorful, sticky, and slightly spicy dish that’s entirely plant-based, this Easy Vegan General Tso’s Cauliflower is a must-try. It’s a healthier twist on the Chinese-American takeout classic, replacing chicken with crispy baked or air-fried cauliflower. The result? A dish that’s just as satisfying, full of bold flavors, and perfect for serving over rice or noodles.

Why You’ll Love This Recipe

1. Vegan-Friendly: Completely plant-based without compromising on taste or texture.
2. Healthier Alternative: Uses baked or air-fried cauliflower instead of deep-fried chicken.
3. Customizable Spice Level: Adjust the heat to suit your palate.
4. Quick and Easy: Ready in under an hour, perfect for weeknight dinners.
5. Perfect for Meal Prep: Makes delicious leftovers for lunch the next day.

Step-by-Step Instructions

Step 1: Prepare the Cauliflower

1. Preheat the Oven or Air Fryer:
   • For oven: Preheat to 425°F (220°C) and line a baking sheet with parchment paper.
   • For air fryer: Preheat to 400°F (200°C).
2. Make the Batter:
   • In a large mixing bowl, whisk together the flour, cornstarch, plant-based milk, salt, and pepper until smooth.
3. Coat the Cauliflower:
   • Dip each cauliflower floret into the batter, ensuring it’s fully coated. Allow excess batter to drip off, then roll in breadcrumbs to coat evenly.
4. Bake or Air Fry:
   • Oven: Arrange the coated florets on the prepared baking sheet, spacing them apart. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
   • Air Fryer: Place the florets in a single layer in the air fryer basket and cook for 12–15 minutes, shaking the basket halfway through.

Step 2: Make the General Tso’s Sauce

1. Combine the Sauce Ingredients:
   • In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, maple syrup, sesame oil, garlic, ginger, and red pepper flakes.
2. Cook the Sauce:
   • Heat a saucepan over medium heat and pour in the sauce mixture. Bring it to a simmer.
3. Thicken the Sauce:
   • Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 2–3 minutes, stirring constantly, until the sauce thickens and becomes glossy.

Step 3: Combine and Serve

1. Coat the Cauliflower:
   • Transfer the crispy cauliflower to a large bowl. Pour the warm sauce over the cauliflower and toss gently to coat each piece evenly.
2. Garnish:
   • Sprinkle with chopped green onions and toasted sesame seeds for added flavor and crunch.
3. Serve:
   • Serve immediately over steamed rice or noodles, and enjoy the perfect balance of sweet, tangy, and spicy flavors.

Tips for Success

1. Choose the Right Cauliflower: Look for a firm head of cauliflower with tightly packed florets for the best texture.
2. Use Panko Breadcrumbs: These create a crispier texture compared to regular breadcrumbs.
3. Don’t Overcrowd: Whether baking or air frying, make sure the florets are in a single layer to ensure even cooking.
4. Adjust the Sauce Thickness: For a thicker sauce, add a little more cornstarch slurry. For a thinner sauce, add water.

Variations

1. Spicy Lover’s Version
   • Add more crushed red pepper flakes or a drizzle of sriracha to amp up the heat.
2. Gluten-Free Option
   • Use gluten-free flour, tamari instead of soy sauce, and gluten-free breadcrumbs.
3. Add Veggies
   • Toss in steamed broccoli, snap peas, or bell peppers for extra color and nutrients.
4. Sweet and Tangy Twist
   • Replace maple syrup with pineapple juice for a fruity flavor.

Why This Recipe Works

By baking or air frying the cauliflower, you achieve a crispy texture without deep frying, making it a healthier choice. The homemade General Tso’s sauce delivers a perfect balance of sweetness, tanginess, and spiciness, coating the cauliflower in a way that’s irresistibly delicious. This dish satisfies your takeout cravings while staying wholesome and vegan-friendly.

Frequently Asked Questions

Can I fry the cauliflower instead of baking or air frying?

Yes, you can deep fry the coated cauliflower in hot oil until golden brown. However, baking or air frying offers a healthier alternative without sacrificing crispiness.

What can I use instead of cauliflower?

Broccoli, tofu, or even mushrooms are great substitutes for cauliflower in this recipe.

How do I adjust the spice level?

To reduce the heat, omit or reduce the crushed red pepper flakes. For extra spice, add chili paste or a dash of cayenne pepper to the sauce.

Can I double the recipe?

Absolutely! Simply double the ingredients for both the cauliflower and sauce. Bake in batches if needed to avoid overcrowding.

Yield: 4

Easy Vegan General Tso's Cauliflower Recipe

Print

If you're craving a flavorful, sticky, and slightly spicy dish that's entirely plant-based, this Easy Vegan General Tso's Cauliflower is a must-try. It’s a healthier twist on the Chinese-American takeout classic, replacing chicken with crispy baked or air-fried cauliflower. The result? A dish that’s just as satisfying, full of bold flavors, and perfect for serving over rice or noodles.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• For the Cauliflower
• 1 medium head of cauliflower, cut into bite-sized florets
• 1/2 cup all-purpose flour (or chickpea flour for gluten-free)
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup water (more if needed)
• 1 tablespoon vegetable oil (for frying)
• For the General Tso’s Sauce
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup (or agave nectar)
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch (for thickening)
• 2 teaspoons grated ginger
• 2 garlic cloves, minced
• 1-2 teaspoons red chili flakes (adjust to desired spice level)
• 1/2 cup water
• For Garnish
• Sesame seeds
• Green onions, sliced

Instructions

1. Prepare the Cauliflower

1. In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, ginger, and salt.
2. Slowly add water, stirring to form a thick batter. It should be thick enough to coat the cauliflower but not too runny. Add more water if necessary to achieve the right consistency.
3. Dip each cauliflower floret into the batter, ensuring it's fully coated.

2. Fry the Cauliflower

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
2. Working in batches, fry the cauliflower florets for 4-5 minutes per side, until golden brown and crispy. Use a slotted spoon to transfer the cooked cauliflower to a paper towel-lined plate to drain excess oil.
3. Repeat with the remaining cauliflower.

3. Make the General Tso’s Sauce

1. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, hoisin sauce, sesame oil, cornstarch, grated ginger, garlic, red chili flakes, and water.
2. Pour the sauce mixture into the same skillet over medium heat. Bring to a simmer, stirring frequently, until the sauce thickens and becomes glossy (about 3-5 minutes).

4. Coat the Cauliflower

1. Add the crispy cauliflower florets to the skillet with the General Tso’s sauce. Toss to coat evenly, making sure all the florets are covered with the sauce.

5. Garnish and Serve

1. Transfer the cauliflower to a serving dish.
2. Garnish with sesame seeds and sliced green onions.
3. Serve immediately with steamed rice or noodles.

Notes

Frying Tips: Make sure the oil is hot enough before frying the cauliflower. It should sizzle when you drop a floret into the oil.

Oven Option: For a lighter version, bake the battered cauliflower at 425°F (220°C) for 20-25 minutes, flipping halfway through, until crispy and golden.

Adjust Spice: If you like your General Tso’s sauce extra spicy, add more chili flakes or even a dash of hot sauce.