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
If you enjoyed this post and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!
Get discounted copies of my cookbook here.
Also please leave a star rating ;-)
Need some encouragement on your Healthier Steps journey?
Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends to Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.
Categories
- Categories: Gluten-Free, Vegan
- Course: Main Course
Nutrition
(Per serving)- Energy: 220 kcal / 920 kJ
- Fat: 4 g
- Protein: 7 g
- Carbs: 42 g
Cook Time
- Preparation: 15 min
- Cooking: 35 min
- Ready in: 50 min
- For: 4 Servings
Ingredients
For The Cauliflower Batter
- 1 medium 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 can’t wait to try this version
I would love to try this right now.
I love this kind of recipe and I will try to make It for my family
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.
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.