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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
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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