General Tso’s Cauliflower is a bold and flavorful vegetarian version of the popular Chinese-American dish. Crispy battered cauliflower florets are coated in a sticky, tangy, and slightly spicy sauce, making this dish a perfect meat-free main or appetizer with all the takeout vibes.
Why You’ll Love This Recipe
- A satisfying, plant-based twist on a classic dish
- Crispy and golden cauliflower with a flavorful, sticky sauce
- Easy to make at home with pantry staples
- A fun, crowd-pleasing appetizer or main dish
- Easily adaptable for gluten-free or vegan diets
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cauliflower:
- Cauliflower florets
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Eggs (or vegan substitute)
- Water
- Vegetable oil for frying
For the sauce:
- Soy sauce
- Rice vinegar
- Sugar or maple syrup
- Tomato paste
- Garlic, minced
- Ginger, grated
- Sesame oil
- Vegetable broth
- Cornstarch mixed with water
For garnish:
- Green onions
- Sesame seeds
Directions
- Make the batter: In a large bowl, whisk flour, cornstarch, baking powder, and salt. Add eggs and water gradually until a smooth, thick batter forms.
- Coat and fry cauliflower: Dip cauliflower florets in the batter. Fry in hot oil (about 350°F or 175°C) until golden and crispy. Drain on paper towels or a wire rack.
- Prepare the sauce: In a saucepan, heat sesame oil, then add garlic and ginger. Cook briefly, then add soy sauce, vinegar, sugar, tomato paste, and broth. Bring to a simmer.
- Thicken the sauce: Stir in cornstarch slurry and simmer until thickened, about 2–3 minutes.
- Combine: Toss the crispy cauliflower in the sauce until well coated.
- Serve: Top with green onions and sesame seeds. Serve hot, with rice if desired.
Servings and Timing
- Servings: 4–6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Baked option: Bake battered cauliflower at 400°F for 25–30 minutes instead of frying.
- Vegan version: Use flax eggs or aquafaba instead of eggs in the batter.
- Gluten-free: Use a gluten-free flour blend and tamari instead of soy sauce.
- Extra spicy: Add chili flakes or Sriracha to the sauce.
Storage/Reheating
- Store in an airtight container in the fridge for up to 3 days
- Reheat in the oven at 375°F until warmed and crispy again
- Not ideal for freezing, as the batter may lose its texture
FAQs
Can I bake the cauliflower instead of frying?
Yes, baking is a great option. Just be sure to coat the cauliflower well and bake until golden and crispy.
What makes the sauce thick and sticky?
The cornstarch slurry thickens the sauce to create that classic glossy texture.
Is this dish vegan?
It can be made vegan by substituting the eggs with a vegan alternative in the batter.
What type of cauliflower works best?
Fresh cauliflower is best for the crispiest texture. Avoid frozen unless well-drained and dried.
Can I make the sauce ahead of time?
Yes, the sauce can be made in advance and stored in the fridge for up to 3 days.
How spicy is General Tso’s Cauliflower?
It’s mildly spicy. Adjust the spice level by adding or omitting chili flakes or hot sauce.
What do I serve with this dish?
Serve over rice, with steamed veggies, or as a party appetizer.
Can I use an air fryer?
Yes, air fry at 375°F for 15–18 minutes, shaking halfway through, until crispy.
How do I keep it crispy?
Serve immediately after tossing in the sauce, or reheat in the oven to restore crispiness.
Can I add other veggies?
Yes, bell peppers or snap peas are great additions for extra crunch and flavor.
Conclusion
General Tso’s Cauliflower is a delicious and satisfying way to enjoy bold, takeout-style flavors without meat. Whether you’re serving it as a main dish or appetizer, its crispy texture and irresistible sauce make it a hit every time. Perfect for both weeknight dinners and special occasions.
Print
General Tso’s Cauliflower
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Deep-Frying
- Cuisine: Chinese-American
- Diet: Vegetarian
Description
A vegetarian twist on the classic Chinese-American dish, General Tso’s Cauliflower features crispy fried cauliflower florets tossed in a savory, sweet, and tangy sauce, garnished with scallions and sesame seeds. Perfect as a main course or appetizer.
Ingredients
- 1 small head cauliflower, cut into small florets
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1/4 cup water
- 1 cup rice flour
- 2 teaspoons toasted sesame seeds
- 2 to 3 cups peanut or canola oil (for frying)
- 1 tablespoon peanut or canola oil
- 2 teaspoons finely minced ginger
- 2 cloves garlic, finely minced
- 5 whole dried red chili peppers (optional)
- 1/2 tablespoon Shaoxing wine
- 1/2 teaspoon sesame oil
- 1 1/2 tablespoons light soy sauce
- 2 teaspoons rice vinegar
- 2 tablespoons sugar
- 1 cup water or stock
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
- 1 scallion, cut at an angle into half-inch pieces
Instructions
- Cut the cauliflower into 1- to 2-inch chunks. In a large bowl, mix the cornstarch, baking soda, salt, sesame oil, white pepper, water, and 3/4 cup of rice flour to form a batter.
- Toss the cauliflower into the batter, ensuring it’s well-coated. Sprinkle the remaining 1/4 cup of rice flour over the cauliflower and stir until everything sticks. Sprinkle toasted sesame seeds evenly over the cauliflower.
- Heat oil to 375°F (190°C) in a cast iron pan or small pot. Fry the cauliflower in batches until light golden brown and crunchy (about 3 minutes). Transfer to a baking sheet lined with paper towels.
- In a wok over medium heat, add 1 tablespoon oil. Add minced ginger and fry for 15 seconds. Add garlic and dried red chili peppers; stir for 10 seconds.
- Add Shaoxing wine, then immediately add sesame oil, light soy sauce, rice vinegar, sugar, and water or stock. Turn heat to low and let the mixture simmer.
- Gradually add the cornstarch slurry to the sauce while stirring constantly. Let it simmer for 20 seconds until the sauce thickens.
- Add the fried cauliflower and scallions to the sauce. Toss to coat everything evenly. Serve immediately.
Notes
- For a gluten-free version, use gluten-free soy sauce and rice flour.
- Adjust the number of dried chili peppers to control the heat level.
- Serve with steamed rice for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 660mg
- Fat: 23g
- Saturated Fat: 2g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg