If you’ve ever craved the bold, tangy flavors of General Tso’s chicken but prefer a plant-based twist, then you are going to absolutely love this Easy Vegan General Tso’s Cauliflower Recipe. It takes crispy, tender cauliflower florets and douses them in a perfectly balanced sauce that’s both sweet and savory with a hint of spice. This dish manages to hit that crave-worthy comfort food spot while being completely vegan and wholesome. Whether you’re cooking for yourself, family, or friends, it’s guaranteed to become a new favorite that satisfies your taste buds without the heaviness of traditional takeout.
Ingredients You’ll Need
This recipe is straightforward, relying on simple but essential ingredients that create incredible flavor and texture. Each element—from the crunchy panko coating to the tangy sauce—works together harmoniously to make this Easy Vegan General Tso’s Cauliflower Recipe stand out.
- Cauliflower (1 medium head, cut into bite-sized florets): The star of the dish, we use cauliflower for its ability to crisp up beautifully while staying tender inside.
- All-purpose flour (½ cup): Creates a smooth batter that helps the coating stick to the cauliflower.
- Plant-based milk (½ cup, unsweetened): Keeps the batter dairy-free but creamy enough to bind ingredients.
- Garlic powder (1 teaspoon): Adds a subtle, savory aroma to the batter.
- Onion powder (1 teaspoon): Compliments the garlic and rounds out the flavor profile.
- Salt (¼ teaspoon): Brings out the natural flavors of the cauliflower.
- Panko breadcrumbs (1 cup): Ensures a crispy, golden crust when baked.
- Sesame seeds (1 tablespoon, optional): Adds nutty flavor and a nice decorative touch.
- Sliced green onions (for garnish): Freshens the dish with a burst of color and mild onion flavor.
For the sauce:
- Soy sauce or tamari (¼ cup): Provides salty umami backbone; choose tamari for gluten-free.
- Rice vinegar (2 tablespoons): Delivers that bright acidity essential in General Tso’s sauce.
- Maple syrup or agave (2 tablespoons): Balances the tang with natural sweetness.
- Hoisin sauce (1 tablespoon): Adds richness and depth.
- Cornstarch (1 tablespoon): Thickens the sauce into a luscious glaze.
- Sesame oil (1 teaspoon): Imparts a toasty flavor that rounds things out.
- Garlic (2 cloves, minced): Fresh garlic gives the sauce pungency and warmth.
- Fresh ginger (1 teaspoon, grated): Brightens the sauce with zesty spice.
- Crushed red pepper flakes (¼ teaspoon, optional): Adds just a hint of heat if you like things a little spicy.
- Water (½ cup): Used to create the perfect sauce consistency when combined with cornstarch.
How to Make Easy Vegan General Tso’s Cauliflower Recipe
Step 1: Prepare the Batter and Coating
Start by preheating your oven to 425°F and line a baking sheet with parchment paper to keep things from sticking. In a medium bowl, whisk together the all-purpose flour, plant-based milk, garlic powder, onion powder, and salt until you get a smooth, lump-free batter. This creates the perfect base for the panko breadcrumbs to cling to, ensuring each bite is crispy.
Step 2: Coat the Cauliflower
Dip each cauliflower floret into the batter so it’s fully coated but not dripping excessively. Then, roll it in panko breadcrumbs, making sure every nook and cranny is covered with the crunchy coating. Place the coated pieces on your baking sheet in a single layer, giving each piece room to crisp up nicely without steaming.
Step 3: Bake Until Crispy
Bake the cauliflower for about 25 to 30 minutes, flipping halfway through so that both sides become golden and crispy. You’ll know they’re ready when they have a gorgeous deep golden color and a satisfying crunch—trust me, this texture is everything in this recipe.
Step 4: Make the Sauce
While the cauliflower bakes, whisk together the sauce ingredients in a small saucepan: soy sauce, rice vinegar, maple syrup, hoisin sauce, sesame oil, garlic, ginger, crushed red pepper flakes, and water. In a separate small bowl, dissolve the cornstarch in a tablespoon of water until smooth, then stir it into the sauce. Bring the mixture to a gentle simmer over medium heat, stirring constantly for 2 to 3 minutes until the sauce thickens into a shiny glaze that will cling perfectly to the cauliflower.
Step 5: Toss and Serve
Once the cauliflower is baked and delightfully crispy, transfer it to a large bowl and toss it with the warm, luscious General Tso’s sauce so every piece is coated with flavor. Finish with a sprinkling of sesame seeds and sliced green onions for that perfect touch of aroma and crunch. Your Easy Vegan General Tso’s Cauliflower Recipe is now ready to enjoy!
How to Serve Easy Vegan General Tso’s Cauliflower Recipe
Garnishes
Garnishing is the secret weapon for transforming this dish from simply delicious to impressively appetizing. Sliced green onions add color and a crisp freshness that contrasts beautifully with the warm sauce. Sesame seeds provide delicate nuttiness and texture, and feel free to add extra crushed red pepper flakes if you crave a spicy kick.
Side Dishes
This vegan take on a classic deserves sides that complement its vibrant flavors. Serve the cauliflower over steamed white or brown rice to soak up all that glorious sauce. Alternatively, noodles like soba or rice noodles work wonderfully to keep things light yet filling. For extra nutrition and color, steamed broccoli or sautéed snap peas make excellent vegetable companions.
Creative Ways to Present
If you want to elevate your presentation for a dinner party or family gathering, try serving the cauliflower in small, individual bowls over a bed of rice. Garnish each bowl thoughtfully with a sprinkle of sesame seeds and a ring of green onion, and place a lime wedge alongside for that fresh citrus burst. For a fun twist, layer the cauliflower with other veggies and drizzle a little extra sauce on top as a finishing touch — it’s a feast for both the eyes and palate!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Vegan General Tso’s Cauliflower keeps well in an airtight container in the refrigerator for up to 3 days. To maintain the cauliflower’s crispiness, it’s best to store the sauce separately and combine them just before reheating.
Freezing
This recipe also freezes nicely. Place baked, un-sauced cauliflower florets in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Sauce can be frozen separately in an airtight container. Frozen cauliflower will keep for up to 2 months and can be reheated when ready.
Reheating
For the best texture when reheating, warm the baked cauliflower in an oven or air fryer at 350°F for about 8-10 minutes. Reheat the sauce gently on the stove, then toss the warm cauliflower with the sauce just before serving. This approach helps keep that irresistible crisp on the cauliflower.
FAQs
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for gluten-free flour, use tamari instead of soy sauce, and pick gluten-free panko breadcrumbs. The dish will still be just as crispy and delicious.
Can I use an air fryer for this recipe?
Yes, the air fryer is a great option for crispiness with less oil. Cook the coated cauliflower at 400°F for 15 to 18 minutes, shaking the basket halfway through to ensure even cooking.
Is the sauce spicy?
The sauce has a mild kick thanks to optional crushed red pepper flakes. You can easily adjust the spice by adding more or skipping this ingredient altogether depending on your preference.
Can I add other vegetables to this dish?
Definitely! Steamed broccoli, bell peppers, or snap peas pair beautifully and add more color and texture. Just cook them separately so they don’t overpower the cauliflower’s crispness.
How long does the recipe take to prepare?
This Easy Vegan General Tso’s Cauliflower Recipe takes about 20 minutes to prep and 30 minutes to bake, so you can have a wholesome, flavorful meal ready in under an hour.
Final Thoughts
This Easy Vegan General Tso’s Cauliflower Recipe is a shining example of how plant-based cooking can be unbelievably satisfying and packed with flavor. It’s crispy, saucy, and perfectly balanced—an exciting alternative to traditional takeout that you can feel great about eating. Give it a try for your next meal, and I promise it will become one of your go-to dishes that friends and family ask for again and again!
Print
Easy Vegan General Tso’s Cauliflower Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
This Easy Vegan General Tso’s Cauliflower recipe offers a deliciously crispy, plant-based twist on the classic Chinese takeout favorite. Cauliflower florets are coated in a flavorful batter, baked to golden perfection, and tossed in a tangy, sweet-spicy sauce. Perfect for a healthy, comforting dinner that’s sure to please vegans and non-vegans alike.
Ingredients
Cauliflower and Coating
- 1 medium head cauliflower, cut into bite-sized florets
- ½ cup all-purpose flour
- ½ cup plant-based milk (unsweetened)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- 1 cup panko breadcrumbs
- 1 tablespoon sesame seeds (optional)
- Sliced green onions for garnish
Sauce
- ¼ cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup or agave
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup water
Instructions
- Preheat and Prepare: Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Make Batter: In a medium bowl, whisk together the all-purpose flour, plant-based milk, garlic powder, onion powder, and salt until you get a smooth batter for coating the cauliflower.
- Coat Cauliflower: Place the panko breadcrumbs in a separate bowl. Dip each cauliflower floret into the batter, letting any excess drip off, then roll it in the panko to coat thoroughly for a crispy crust.
- Bake Cauliflower: Arrange the coated florets in a single layer on the baking sheet. Bake for 25 to 30 minutes, flipping them halfway through, until they are golden and crispy.
- Prepare Sauce: While the cauliflower bakes, combine soy sauce (or tamari), rice vinegar, maple syrup, hoisin sauce, sesame oil, minced garlic, grated ginger, crushed red pepper flakes, and water in a small saucepan over medium heat. Stir constantly.
- Thicken Sauce: In a small bowl, dissolve cornstarch in 1 tablespoon of water and stir it into the saucepan. Bring to a simmer and cook for 2 to 3 minutes until the sauce thickens, then remove from heat.
- Toss and Garnish: Once the cauliflower is baked, transfer it to a large bowl and toss with the warm sauce until evenly coated. Garnish with sesame seeds and sliced green onions for added flavor and texture.
- Serve: Serve immediately, ideally over steamed rice or noodles for a complete meal.
Notes
- For an air fryer alternative, cook at 400°F for 15–18 minutes, shaking halfway to ensure even crispiness.
- To make this recipe gluten-free, substitute all-purpose flour, tamari, and panko breadcrumbs with gluten-free versions.
- Add steamed broccoli or bell peppers to the dish for extra vegetables and nutrition.
