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
Scale
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.
