General Tso Cauliflower
So I have had this cauliflower in my refrigerator for a while and I knew that I couldn’t ignore it any longer, I decided to make General Tso Cauliflower baked. The flavor was spot on, it was so delicious with the perfect balance of sweet and savory, served on a bed of brown rice.
I’m so crazy about vegan General Tso recipes, they are quick and easy to prepare and the flavor is amazing, like my General Tso Chickpeas and General Tso Tofu.
General Tso’s Cauliflower
I enjoy making popular take-out dishes at home, I get to adapt them and make them from scratch with simple ingredients without sacrificing the taste.
The recipes end up being a lot healthier than the takeaway version. For instance, for my General Tso Cauliflower recipe, I baked the cauliflower florets after dipping them in a batter. I ended up with a crispy texture.
How To Make General Tso Cauliflower?
- Preheat oven 400 degrees F. Line a baking sheet with parchment paper, lightly spray and set aside.
- Combine batter ingredients in a bowl and whisk to form a loose batter, may need to add some water.
- Dip florets into batter one by one and place them onto the baking sheet. Spray or brush with oil. Bake for 30 minutes until golden brown and crispy, turning halfway.
- While the cauliflower florets are baking, prepare the sauce.
- Combine vegetable broth, maple syrup, Bragg’s Liquid Aminos, tomato paste, lemon juice, sesame oil, cayenne pepper, and cornstarch in a bowl and whisk to fully combine. Set aside.
- Heat oil in a large saucepan over medium-high heat, add garlic, ginger and cook until fragrant, about 1 minute.
- Add liquid ingredients and stir constantly until sauce bubbles and thickens.
- Add baked cauliflower florets and toss to full coat, sprinkle with green onions, and serve immediately.
Other Cauliflower Recipes To Try
- Cauliflower Nuggets
- Jamaican Jerk Cauliflower
- Easy To Make Barbecue Cauliflower Wings
- Gluten-Free Vegan Cauliflower Hash Browns
- Vegan Cauliflower Mashed Potatoes
- Cauliflower Curry Recipe
- Whole Roasted Cauliflower
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General Tso Cauliflower
Equipment
- 1 Ceramic Skillet
- Parchment Paper
Ingredients
For The Cauliflower Batter
- 1 cauliflower cut into florets
- 1/2 cup rice flour or gluten-free all-purpose flour
- 1/2 cup unsweetened almond milk or water
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
For The Sauce
- 1 cup vegetable broth
- 1/4 cup maple syrup or cane sugar
- 3 tablespoons Bragg liquid aminos or soy sauce
- 2 tablespoon tomato paste
- 1 tablespoon lemon juice
- 2 teaspoons sesame oil
- 1/4 teaspoon Cayenne pepper
- 1 tablespoon cornstarch
- 1 green onion chopped for garnish
- 2 teaspoons avocado oil
- 3 cloves garlic minced
- 2 teaspoons ginger grated
Instructions
- Preheat oven 400 degrees F. Line a baking sheet with parchment paper, lightly spray and set aside.
- Combine rice flour, almond milk, nutritional yeast flakes, onion powder, garlic powder, salt in a bowl and whisk to form a loose batter, may need to add some water.
- Dip florets into batter one by one and place them onto the baking sheet. Spray or brush with oil. Bake for 30 minutes until golden brown and crispy, turning halfway.
- While the cauliflower florets are baking, prepare the sauce.
- Combine vegetable broth, maple syrup, Bragg’s Liquid Aminos, tomato paste, lemon juice, sesame oil, cayenne pepper, and cornstarch in a bowl and whisk to fully combine. Set aside.
- Heat oil in a large saucepan over medium-high heat, add garlic, ginger and cook until fragrant, about 1 minute.
- Do a quick whisk again of the sauce ingredients, then add to the sauteed garlic, ginger and stir constantly until sauce bubbles and thickens about 2 minutes.
- Add baked cauliflower florets and toss to full coat, sprinkle with green onions and serve immediately.
I wish I could print out your recipes without the ads making big empty spaces, all the preliminary space-out info takes up a lot of paper space and wasted ink. Should be “green” nowadays! Thank you for the great recipe.
Janet, I’m sorry you are having this problem because all that is being printed from my printer is the recipe and instructions. No ads whatsoever. My recommendation is to copy and paste what you need into Google Doc or Word and print from there or save.
Delicious! The sauce is fantastic and easy to make. Your recipes are great.
Thank you Denise, I’m happy you enjoyed it.
Soooooo good! No leftovers! My daughter and I ate every drop! The sauce was delicious. Still can’t get my rice to come out correctly but it has improved. Thank you!
Thank you Jackie for your lovely feedback, I’m so happy you and your daughter enjoyed it. Check out my recipe called How To Cook Brown Jasmine Rice, you will learn my easy trick to make perfect rice every time. https://healthiersteps.com/recipe/how-to-cook-brown-jasmine-rice/
First time my cauliflower was actually crispy. And the sauce was spot on.
hi, can you sub regular flour if you don’t care about gluten?
Louise, it should be fine, although I only used gluten-free flour.
This was fantastic. Even my meat loving hubby said, “wow you can’t tell it isn’t chicken.” That’s a compliment! We changed our eating habits and went gluten free a year and a half years ago, so far losing a combined 127 pounds in that year and a half. We do meatless meals 3-4 days a week now. Love this recipe and can’t wait to try more of them!
Hello! I made the general tso cauliflower and I must say the sauce was AMAZING! The cauliflower really works in the recipe. My only change is to add the things we like in General Tso, sauteed peppers, broccoli and maybe next time water chestnuts and/or baby corn.
Antoinette, thank you for sharing your feedback, I’m so happy you enjoyed it and I love all the added veggies.
O.M.G this was sooo delish! I’m not vegan quite yet, just exploring all new vegan recipes and this was so good that I didn’t even miss the chicken! Thank you!
Karin, that’s so awesome, I’m so happy you tried it and enjoyed it. Thank you so much for leaving your feedback.
I just have to tell you how amazing this recipe is! I added a little Siracha to the sauce just because I like a little more spice but other than that, followed the recipe as written. This is definitely a keeper and will be a regular on the dinner rotation!
Kathleen, I’m so happy you tried it and enjoyed it. Thank you very much for leaving your feedback.
Thank you for another great recipe, Michelle! Next time we make this recipe, I’ll be serving it alongside the orange tofu recipe from your book! I may add some carrots and zucchini from the garden just to use it up and add a splash of color. So good!
I’m very happy you enjoyed it, ooh I love the idea of adding the fresh carrots and zucchini from your garden! Thank you for sharing your feedback.
Love this cauliflower!! Just made it and I think I might eat it all myself! I also did some broccoli and carrots. Thank you so much for this recipe 😊
Amy, I’m so happy you enjoyed it, I love how you added broccoli and carrots. Thank you so much for your feedback.