If you’re craving the bold, tangy, and slightly sweet flavors of a takeout classic but want something wholesome and vegan, this Easy Vegan General Tso’s Cauliflower Recipe is exactly what you need. It delivers that satisfying crunch with perfectly baked cauliflower tossed in a luscious, sticky sauce that bursts with garlic, ginger, and a touch of heat. Whether you’re cooking for family, friends, or just indulging yourself, this dish is a crowd-pleaser that makes plant-based eating exciting and downright delicious.
Ingredients You’ll Need
Assembling this Easy Vegan General Tso’s Cauliflower Recipe is refreshingly simple, and each ingredient plays a crucial role in creating the perfect balance of flavor, texture, and color. From the crispy cauliflower to the glossy sauce, every component shines in this dish.
- Cauliflower: A medium head cut into bite-sized florets, serving as the hearty, crispy base of the dish.
- All-purpose flour: Combined with plant-based milk to create a light batter that crisps up beautifully in the oven or air fryer.
- Plant-based milk: Helps form a smooth batter, offering tenderness while keeping the dish fully vegan.
- Water: Adjusts the batter consistency for the perfect coating.
- Garlic powder: Adds an extra savory depth to the batter for a subtle but essential flavor boost.
- Salt and black pepper: Season the batter to enhance the natural flavor of the cauliflower.
- Oil: Used for baking or air frying to achieve a crispy, golden crust.
- Soy sauce: Forms the salty, umami backbone of the sauce.
- Rice vinegar: Brings a gentle tanginess that balances the sweetness of the maple syrup.
- Maple syrup or agave: Provides the signature sweetness that marries all the sauce elements together.
- Hoisin sauce: Adds a rich, slightly smoky depth that makes the sauce irresistibly sticky.
- Cornstarch slurry: Thickens the sauce to cling perfectly to every cauliflower bite.
- Sesame oil: Infuses a nutty aroma that elevates the entire dish.
- Fresh garlic and ginger: Minced and grated to introduce fresh, vibrant notes essential to General Tso’s flavor.
- Red pepper flakes (optional): A hint of heat that awakens your taste buds without overpowering the dish.
- Sesame seeds and sliced green onions: The perfect garnish, adding crunch, color, and a fresh finish.
- Cooked rice: Serves as the comforting base to round out the meal.
How to Make Easy Vegan General Tso’s Cauliflower Recipe
Step 1: Prepare the Batter and Cauliflower
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper for an easy cleanup. In a mixing bowl, whisk together the all-purpose flour, plant-based milk, water, garlic powder, salt, and black pepper until your batter is smooth and lump-free. This batter is what transforms the humble cauliflower into crispy bites that soak up that unforgettable sauce.
Step 2: Coat and Bake the Cauliflower
Dip each cauliflower floret into the batter, letting any excess drip off, then arrange them evenly on the prepared baking sheet. Lightly spritz or brush the florets with oil; this ensures they develop a crispy, golden crust while baking. Pop the tray into the oven for 25 to 30 minutes, flipping the florets halfway through so they cook evenly. The aroma of baking cauliflower will start filling your kitchen, making it hard to wait!
Step 3: Make the General Tso’s Sauce
While the cauliflower crisps up, it’s time to create that bold, sticky sauce. In a small saucepan, combine soy sauce, rice vinegar, maple syrup or agave nectar, hoisin sauce, sesame oil, minced garlic, grated ginger, and red pepper flakes if you like a spicy kick. Bring this mixture to a gentle simmer over medium heat. Stir in the cornstarch slurry, which will quickly thicken the sauce to a glossy, luxuriously sticky consistency. Once thickened, remove from heat to keep it fresh and vibrant.
Step 4: Toss and Serve
When your cauliflower bites are golden and crisp, transfer them to a large bowl. Pour the warm sauce over and gently toss until each piece is fully coated with that sticky, flavorful glaze. Serve the cauliflower immediately over a bed of fluffy cooked rice, and sprinkle generously with toasted sesame seeds and freshly sliced green onions. This is where the magic comes alive, and trust me, every bite is worth the wait.
How to Serve Easy Vegan General Tso’s Cauliflower Recipe
Garnishes
Garnishes elevate this dish from great to unforgettable. Sprinkling toasted sesame seeds adds a subtle nutty crunch, while sliced green onions introduce a crisp, fresh bite that cuts through the richness of the sauce. Feel free to add a few sprigs of fresh cilantro or thinly sliced red chili for extra color and flavor dimension.
Side Dishes
Pair this Easy Vegan General Tso’s Cauliflower Recipe with steamed jasmine rice or brown rice for hearty comfort, or try it with cauliflower rice for a low-carb twist. For a refreshing contrast, lightly sautéed snow peas, snap peas, or stir-fried bok choy are perfect green companions that keep the meal balanced and vibrant.
Creative Ways to Present
Presentation can turn your dinner into an experience. Serve the cauliflower in a large communal platter for a family-style feast or neatly portion it into individual bowls topped with colorful garnishes. Using vibrant bowls and adding extra chopped herbs or a drizzle of sriracha mayo (vegan, of course) can take your presentation to the next level, impressing guests and brightening up your weeknight table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The cauliflower will absorb the sauce flavors even more overnight, making for a delicious next-day treat. Just keep in mind the cauliflower may soften a bit, but the dish remains flavorful and satisfying.
Freezing
You can freeze the baked cauliflower and separately the sauce if you’d like to prep ahead. Freeze the cauliflower on a baking tray first to prevent sticking, then transfer it to freezer bags or containers. Freeze the sauce in a separate airtight container. When ready to eat, thaw and reheat both components before combining for the best texture.
Reheating
To reheat, the oven or air fryer is your best friend to bring back that crispiness. Heat at 350°F (175°C) for about 10 minutes, then toss the cauliflower in the warm sauce and serve. Avoid microwaving if possible, as it tends to soften the cauliflower and reduce the delightful crunch.
FAQs
Can I use gluten-free flour for this recipe?
Absolutely! Swapping all-purpose flour for a gluten-free blend works well, but make sure the blend includes a binding agent like xanthan gum to keep the batter smooth and sticky.
Is this recipe spicy?
The recipe includes red pepper flakes which can be adjusted or omitted based on your spice preference. It’s easy to tailor the heat level to make it mild or with a gentle kick.
Can I air fry the cauliflower instead of baking?
Yes, air frying at 400°F (200°C) for 18 to 20 minutes gives an even crispier texture with less oil. Just remember to shake the basket halfway through for even cooking.
What can I use instead of hoisin sauce?
If you don’t have hoisin sauce, a mix of soy sauce, peanut butter, a touch of maple syrup, and some garlic powder can mimic its sweet and savory flavor.
How do I make sure the cauliflower stays crispy?
Coating the cauliflower well in batter and using enough oil during baking or air frying helps achieve crispiness. Serve immediately after tossing in the sauce to enjoy the best texture!
Final Thoughts
This Easy Vegan General Tso’s Cauliflower Recipe is a shining example of how vegan cooking can be joyful, flavorful, and surprisingly simple. With crispy cauliflower drenched in a sticky, mouthwatering sauce, it’s hard not to fall in love with every bite. Next time you want a plant-based dish that’s both comforting and exciting, dive into this recipe – your taste buds will thank you!
Print
Easy Vegan General Tso’s Cauliflower Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
This Easy Vegan General Tso’s Cauliflower features crispy baked cauliflower florets coated in a tangy, sweet, and spicy sauce inspired by the classic General Tso’s chicken dish. Perfectly plant-based and full of flavor, this recipe is a delicious Asian-inspired main course that’s quick to make and healthier than the traditional fried version.
Ingredients
Cauliflower and Batter
- 1 medium head cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1/2 cup plant-based milk
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon oil (for baking or air frying)
Sauce
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons maple syrup or agave
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
Garnish and Serving
- Sesame seeds
- Sliced green onions
- Cooked rice (for serving)
Instructions
- Prepare the batter: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, plant-based milk, water, garlic powder, salt, and black pepper until you achieve a smooth batter.
- Batter and bake cauliflower: Dip each cauliflower floret into the batter, allowing any excess to drip off before placing them onto the prepared baking sheet. Lightly spray or brush the florets with oil to aid crisping. Bake for 25 to 30 minutes, flipping halfway through, until the florets are golden and crispy.
- Make the sauce: While the cauliflower bakes, heat a small saucepan over medium heat and combine soy sauce, rice vinegar, maple syrup or agave, hoisin sauce, sesame oil, minced garlic, grated ginger, and red pepper flakes if using. Bring the mixture to a simmer, then stir in the cornstarch slurry. Continue cooking and stirring for 1 to 2 minutes until the sauce thickens. Remove from heat.
- Toss cauliflower with sauce: Once the cauliflower is baked, transfer it to a large bowl and toss with the warm sauce until evenly coated.
- Serve: Plate the sauced cauliflower over cooked rice and garnish with sesame seeds and sliced green onions. Serve immediately for best texture and flavor.
Notes
- For extra crispiness, you can air fry the batter-coated cauliflower at 400°F (200°C) for 18–20 minutes instead of baking.
- Feel free to add steamed broccoli or snow peas to the dish to include more vegetables and variety.
