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
Scale
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.
