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 in a white bowl with a white bowl of rice in the background

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. 

General Tso Cauliflower Steps

How To Make General Tso Cauliflower?

  1. Preheat oven 400 degrees F. Line a baking sheet with parchment paper, lightly spray and set aside.
  2. Combine batter ingredients in a bowl and whisk to form a loose batter, may need to add some water.
  3. 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.
  4. While the cauliflower florets are baking, prepare the sauce.
  5. 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.
  6. Heat oil in a large saucepan over medium-high heat, add garlic, ginger and cook until fragrant, about 1 minute.
  7. Add liquid ingredients and stir constantly until sauce bubbles and thickens.
  8. Add baked cauliflower florets and toss to full coat, sprinkle with green onions, and serve immediately.

Other Cauliflower Recipes To Try

General Tso's Cauliflower in a white bowl with a spoon

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Overlay, general tso cauliflower in a black saucepan on a blue marble background

General Tso Cauliflower

Gen Tso's Chicken is a well-known Chinese-American dish people have loved for decades. But as plant-based diets become more popular, many people seek meals that don't contain meat. This is where General Tso Cauliflower comes in. It's a tasty and filling vegetarian take on the famous dish.
5 from 15 votes
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Keyword: cauliflower general tso, general tso cauliflower, general tso cauliflower baked, general tso’s cauliflower baked, vegan general tso cauliflower
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4 People
Calories: 234kcal
Author: Michelle Blackwood, RN

Equipment

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.

Nutrition

Calories: 234kcal | Carbohydrates: 44g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 926mg | Potassium: 646mg | Fiber: 4g | Sugar: 17g | Vitamin A: 329IU | Vitamin C: 74mg | Calcium: 68mg | Iron: 1mg

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27 Comments

  1. 5 stars
    We SOOOO enjoyed this recipe, thank you. Question: we don’t see this recipe in ‘print format’ and can’t make a copy as it says 60 pages 😱Why is that?

    1. I normally just right click then select print on the page with the recipe. then there should be an option there to print all pages or just one page based on number. u want to find the page number the recipe is on and just say you want that one page printed.

  2. 5 stars
    Amazingly good! We used a silpat to bake the coliflower. Next time will bake a little longer so there was a bit more chew. 😋 Daughter ate it too, yes! Thank you.

    1. Stacey, I’m so happy you and your daughter enjoyed it. I love how you used silpat too, great idea!Thank you for sharing your feedback.

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