General Tso Cauliflower: A Plant-Based Twist on a Takeout Classic

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When you’re craving bold, spicy-sweet flavors but want a healthier alternative to your favorite takeout, General Tso Cauliflower is the answer. This plant-based dish transforms crispy baked cauliflower florets into a flavor-packed meal coated in a tangy, sticky sauce.

Whether you’re a longtime cauliflower fan or just looking for a way to sneak more veggies into your meals, this recipe will win you over. It’s easy to make, packed with nutrients, and a true crowd-pleaser for family dinners or gatherings with friends.

Why You’ll Love General Tso Cauliflower

  • Healthier Than Takeout: Baked, not fried, with wholesome ingredients.
  • Plant-Based Goodness: Perfect for vegetarians, vegans, or anyone reducing meat.
  • Bold Flavors: Sweet, tangy, and spicy—every bite bursts with deliciousness.
  • Quick and Easy: Ready in under an hour, making it ideal for weeknight meals.

Ingredients for General Tso Cauliflower

Here’s a detailed list of everything you’ll need for the batter, sauce, and garnish:

For the Cauliflower Batter

IngredientQuantity
Cauliflower florets1 head, cut into bite-sized pieces
Rice flour (or gluten-free flour)½ cup
Unsweetened almond milk (or water)½ cup
Nutritional yeast flakes1 tablespoon
Onion powder1 teaspoon
Garlic powder½ teaspoon

For the Sauce

IngredientQuantity
Vegetable broth1 cup
Maple syrup (or cane sugar)¼ cup
Bragg’s Liquid Aminos (or soy sauce)3 tablespoons
Tomato paste2 tablespoons
Lemon juice1 tablespoon
Sesame oil2 teaspoons
Cayenne pepper¼ teaspoon
Cornstarch1 tablespoon

For Garnish

IngredientQuantity
Green onion, chopped1
Garlic, minced3 cloves
Ginger, grated2 teaspoons

Step-by-Step Instructions

1. Prepare the Cauliflower Batter

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly spray the sheet with oil to prevent sticking.
  • In a medium bowl, whisk together rice flour, almond milk, nutritional yeast, onion powder, garlic powder, and a pinch of salt. The batter should be loose but coat the cauliflower evenly.

2. Coat and Bake the Cauliflower

  • Dip each cauliflower floret into the batter, ensuring it’s fully coated. Shake off any excess batter and place the florets on the prepared baking sheet.
  • Lightly spray or brush the tops with oil for extra crispiness. Bake for 30 minutes, turning the florets halfway through, until they’re golden and crispy.

3. Prepare the Sauce

Combine Ingredients

In a mixing bowl, whisk together:

  • Vegetable broth
  • Maple syrup
  • Bragg’s Liquid Aminos
  • Tomato paste
  • Lemon juice
  • Sesame oil
  • Cayenne pepper
  • Cornstarch

Cook the Sauce

  • Heat a tablespoon of oil in a large saucepan over medium-high heat. Add minced garlic and grated ginger, cooking for about 1 minute until fragrant.
  • Give the sauce mixture another quick whisk and pour it into the saucepan. Stir constantly until the sauce bubbles and thickens (about 2 minutes).

4. Combine Cauliflower and Sauce

  • Add the baked cauliflower florets to the saucepan and toss until they’re fully coated in the sauce.
  • Sprinkle chopped green onions over the top for garnish.

5. Serve and Enjoy

  • Serve immediately while the cauliflower is crispy and the sauce is warm. Pair with steamed rice, quinoa, or even noodles for a complete meal.

Why Cauliflower is the Star of the Dish

Cauliflower’s neutral flavor makes it a perfect canvas for bold sauces like General Tso’s. It also offers a wealth of nutritional benefits:

  • Low in Calories: Ideal for those watching their calorie intake.
  • High in Fiber: Promotes digestive health.
  • Rich in Vitamins: Packed with vitamin C and antioxidants.

Perfect Pairings for General Tso Cauliflower

Take your meal to the next level with these side dishes and additions:

  • Steamed Jasmine Rice: A classic pairing that absorbs the delicious sauce.
  • Stir-Fried Vegetables: Add broccoli, carrots, or snap peas for extra crunch.
  • Sesame Noodles: Toss cooked noodles in a little sesame oil and soy sauce.
  • Cucumber Salad: A refreshing contrast to the bold, spicy flavors.

Tips for the Best General Tso Cauliflower

  • Cut Cauliflower Evenly: This ensures all florets cook at the same rate.
  • Don’t Skip the Oil Spray: A light coating of oil helps the cauliflower crisp up in the oven.
  • Use Fresh Ginger and Garlic: Their vibrant flavors make a big difference in the sauce.
  • Adjust the Spice Level: Add more cayenne if you like it spicy, or omit it for a milder version.

Nutritional Information

Here’s an approximate nutritional breakdown for one serving of General Tso Cauliflower:

NutrientPer Serving
Calories230
Protein6g
Carbohydrates36g
Fat6g
Fiber4g
Sodium480mg

FAQs About General Tso Cauliflower

1. Can I make this dish gluten-free?

Yes! Use rice flour or a certified gluten-free all-purpose flour for the batter. Ensure your soy sauce substitute, like Bragg’s Liquid Aminos, is also gluten-free.

2. Can I air-fry the cauliflower instead of baking it?

Absolutely. Air fry the coated cauliflower florets at 375°F (190°C) for 15–20 minutes, shaking the basket halfway through.

3. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.

4. Can I freeze General Tso Cauliflower?

It’s not recommended, as the cauliflower will lose its crispiness when thawed.

5. What can I use instead of cauliflower?

Try broccoli, tofu, or even tempeh for a delicious variation.

6. Is this dish suitable for meal prep?

Yes! You can prepare the sauce and cauliflower batter ahead of time. Bake the cauliflower fresh and toss it in the sauce just before serving.

Why You Should Try This Recipe Today

General Tso Cauliflower is a delicious way to enjoy the iconic flavors of General Tso’s chicken in a healthier, plant-based form. It’s versatile, easy to make, and perfect for any occasion. Whether you’re feeding a crowd or treating yourself to a cozy dinner, this dish is sure to impress.

So, gather your ingredients, preheat your oven, and bring this irresistible recipe to life!

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General Tso Cauliflower: A Plant-Based Twist on a Takeout Classic


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  • Author: Stacy
  • Total Time: 50 minutes
  • Yield: 4 servings

Description

When you’re craving bold, spicy-sweet flavors but want a healthier alternative to takeout, General Tso Cauliflower is the perfect solution. This dish transforms crispy baked cauliflower into a flavor-packed meal coated in a tangy, sticky sauce. It’s plant-based, easy to make, and a hit at family dinners or gatherings with friends. Every bite is bursting with deliciousness, making it an irresistible choice for any occasion!


Ingredients

For the Cauliflower Batter

  • 1 head cauliflower florets, cut into bite-sized pieces
  • ½ cup rice flour (or gluten-free flour)
  • ½ cup unsweetened almond milk (or water)
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder

For the Sauce

  • 1 cup vegetable broth
  • ¼ cup maple syrup (or cane sugar)
  • 3 tablespoons Bragg’s Liquid Aminos (or soy sauce)
  • 2 tablespoons tomato paste
  • 1 tablespoon lemon juice
  • 2 teaspoons sesame oil
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon cornstarch

For Garnish

  • 1 green onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ginger, grated

Instructions

  • Prepare the Cauliflower Batter
    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, lightly spraying it with oil. In a medium bowl, whisk together rice flour, almond milk, nutritional yeast, onion powder, garlic powder, and a pinch of salt. The batter should be loose but coat the cauliflower evenly.
  • Coat and Bake the Cauliflower
    Dip each cauliflower floret into the batter, ensuring it’s fully coated. Shake off any excess batter and place the florets on the prepared baking sheet. Lightly spray or brush the tops with oil for extra crispiness. Bake for 30 minutes, turning halfway through, until golden and crispy.
  • Prepare the Sauce
    In a bowl, whisk together vegetable broth, maple syrup, Bragg’s Liquid Aminos, tomato paste, lemon juice, sesame oil, cayenne pepper, and cornstarch. In a large saucepan, heat a tablespoon of oil over medium-high heat, then add minced garlic and grated ginger, cooking for about 1 minute until fragrant. Pour in the sauce mixture, stirring constantly until it bubbles and thickens, about 2 minutes.
  • Combine Cauliflower and Sauce
    Add the baked cauliflower florets to the saucepan and toss until fully coated with the sauce. Garnish with chopped green onions.
  • Serve and Enjoy
    Serve immediately while the cauliflower is crispy and the sauce is warm. Pair with steamed rice, quinoa, or noodles for a complete meal.

Notes

  • Cut Cauliflower Evenly: This ensures all florets cook at the same rate and become crispy.
  • Don’t Skip the Oil Spray: A light coating of oil helps the cauliflower crisp up in the oven.
  • Use Fresh Ginger and Garlic: Their vibrant flavors make a noticeable difference in the sauce.
  • Adjust the Spice Level: Add more cayenne if you like it spicy or omit it for a milder version.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking, Stir-frying
  • Cuisine: Asian, Plant-Based

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