If you’re craving that iconic, tangy, and spicy flavor of General Tso’s chicken but want to keep things plant-based, this Easy Vegan General Tso’s Cauliflower Recipe is exactly what you need. It transforms crispy, golden cauliflower florets into a mouthwatering dish coated in a rich, glossy sauce that perfectly balances sweetness, heat, and umami. Whether you’re new to vegan cooking or simply looking for a delicious twist on a classic takeout favorite, this recipe is approachable, satisfying, and sure to become a staple in your weekly meal rotation.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is key to making this dish both fuss-free and flavorful. Each component enhances the taste, texture, or color, creating a harmonious blend that’s more than the sum of its parts.
- Cauliflower (1 medium head, cut into bite-sized florets): The star of this dish, providing a tender yet crispy base when baked just right.
- All-purpose flour (¾ cup): Helps create the perfect batter for coating the cauliflower to ensure a crunchy exterior.
- Plant-based milk or water (¾ cup): Used to mix with flour for a smooth, vegan batter that clings beautifully.
- Garlic powder (½ teaspoon): Adds a subtle depth of savory flavor to the batter.
- Salt (¼ teaspoon): Enhances all the other flavors without overpowering.
- Panko breadcrumbs (1 cup): For that irresistible crispy crust that holds up well to the luscious sauce.
- Cooking spray or oil: To ensure the cauliflower crisps up perfectly in the oven or air fryer.
- Soy sauce (¼ cup, low sodium): Provides that classic umami richness integral to General Tso’s flavor.
- Rice vinegar (3 tablespoons): Brings a bright acidity balancing the sweetness and spice of the sauce.
- Maple syrup or agave (3 tablespoons): Natural sweetness that complements the savory elements perfectly.
- Tomato paste or ketchup (2 tablespoons): Adds depth and a slightly tangy tomato base to the sauce.
- Cornstarch (2 teaspoons): Helps thicken the sauce to a glossy, clingy finish.
- Water (¼ cup): Used to dissolve the cornstarch and bring the sauce together.
- Sesame oil (1 tablespoon): Adds a toasty, nutty aroma enhancing the dish’s complexity.
- Garlic (2 cloves, minced): Fresh garlic elevates the sauce with its sharp pungency.
- Fresh grated ginger (1 teaspoon): Offers a warm, slightly spicy note that brightens every bite.
- Red pepper flakes (½ teaspoon, optional): For just the right kick of heat if you like it spicy.
- Sesame seeds and sliced green onions: Garnishes that bring texture, color, and an extra layer of flavor.
- Steamed rice: The perfect vehicle for soaking up every last bit of the flavorful sauce.
How to Make Easy Vegan General Tso’s Cauliflower Recipe
Step 1: Prepare Your Crispy Cauliflower
Start by preheating your oven to 425°F (220°C) or your air fryer to 400°F (200°C). In a bowl, whisk together the all-purpose flour, plant-based milk or water, garlic powder, and salt to create a smooth batter. Dip each cauliflower floret into the batter, making sure it’s fully coated to help the panko breadcrumbs stick. Next, roll them in the panko to achieve that irresistible crunch. Arrange the coated florets on a greased baking sheet or directly in the air fryer basket. Bake for 25 to 30 minutes, or air fry for 15 to 20 minutes, turning once halfway through. The result should be florets with a golden, crispy exterior that hold up perfectly under the sauce.
Step 2: Whisk Together the Saucy Goodness
While your cauliflower crisps up, it’s time to work on the sauce that makes this dish truly unforgettable. In a small bowl, mix soy sauce, rice vinegar, maple syrup or agave, tomato paste or ketchup, cornstarch, and water until smooth. This balance of salty, sweet, and tangy forms the flavor foundation. Heat sesame oil in a pan over medium heat, then add the minced garlic and grated ginger, sautéing for about a minute until fragrant. Pour in the sauce mixture and bring it to a gentle simmer, stirring constantly so it thickens and turns glossy — usually around 2 to 3 minutes. If you enjoy a little heat, this is the moment to stir in the red pepper flakes.
Step 3: Marry the Cauliflower and Sauce
Once your cauliflower is perfectly crispy, add it to the pan with the sauce. Gently toss the florets to evenly coat every piece without breaking them apart. This step is crucial for maintaining that satisfying crunch while integrating the bold flavors of the Easy Vegan General Tso’s Cauliflower Recipe. Serve the saucy cauliflower immediately over a bed of fluffy steamed rice and sprinkle with sesame seeds and sliced green onions for a finishing touch.
How to Serve Easy Vegan General Tso’s Cauliflower Recipe
Garnishes
Sesame seeds and vibrant sliced green onions not only add a splash of color but also introduce fresh crunch and nutty aromas that complement the saucy cauliflower beautifully. Don’t be shy with the green onions—they bring freshness and brightness that balance the rich sauce perfectly.
Side Dishes
This dish shines when paired with simple steamed jasmine or basmati rice, which soaks up every bit of that luscious General Tso’s sauce. If you want to add more veggies, steamed broccoli or snap peas work wonders, adding a crisp contrast and extra nutrients without overpowering the main flavors.
Creative Ways to Present
For a fun twist, serve the cauliflower in lettuce wraps for a light, handheld meal that’s perfect for gatherings. Alternatively, pile it over noodles or quinoa to mix things up. You can even sprinkle some crushed peanuts or drizzle a little extra sesame oil on top right before serving for added texture and indulgence.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be hard!), store them in an airtight container in the fridge for up to 3 days. To keep the cauliflower from becoming soggy, it’s best to store the crispy cauliflower and sauce separately when possible.
Freezing
You can freeze the cooked cauliflower and sauce separately in freezer-safe containers for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results. Just note that the texture might soften slightly after freezing, but the flavors remain delicious.
Reheating
Reheat the cauliflower in a toaster oven or air fryer to bring back crispiness, and gently warm the sauce on the stovetop before tossing them together again. Avoid microwaving directly as it tends to make the cauliflower mushy.
FAQs
Can I make this recipe gluten-free?
Absolutely! Swap out the all-purpose flour for a gluten-free flour blend, and choose gluten-free panko breadcrumbs or crushed gluten-free cereal to keep the crispiness intact without gluten.
Is there a way to make this recipe oil-free?
Yes, baking the cauliflower without additional oil or cooking spray will reduce fats, though it might slightly affect crispiness. Use an air fryer for a crisp result with minimal or no oil.
Can I prepare the cauliflower ahead of time?
You can prep and coat the cauliflower ahead and keep it refrigerated for a few hours before baking, but for the best texture, bake just before serving and add the sauce last minute.
What if I don’t have tomato paste or ketchup for the sauce?
If you’re out of tomato paste or ketchup, you can substitute with a small amount of miso paste mixed with a touch of sweetener and vinegar to mimic the tang and umami—experiment for a flavor that suits you!
How spicy is this Easy Vegan General Tso’s Cauliflower Recipe?
The heat level is mild by default but perfectly balanced with sweetness and tang. You can adjust the spiciness easily by increasing or omitting the red pepper flakes.
Final Thoughts
This Easy Vegan General Tso’s Cauliflower Recipe is a wonderful way to indulge your takeout cravings while keeping things wholesome and plant-based. The crispy, saucy cauliflower bites combined with the vibrant sauce and simple garnishes make for a comforting meal that’s easier to make than you’d think. Give it a try—you’ll love how satisfying and flavorful this dish turns out, and it’s sure to become your go-to for an easy, delicious weeknight dinner!
Print
Easy Vegan General Tso’s Cauliflower Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 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 crispy, flavorful twist on the classic Chinese takeout dish using plant-based ingredients. Cauliflower florets are coated in a light batter and panko breadcrumbs, baked or air fried to perfection, then tossed in a tangy, sweet, and spicy General Tso’s sauce. Served over steamed rice and garnished with sesame seeds and green onions, this dish is a delicious and healthy plant-based dinner option that’s perfect for any night of the week.
Ingredients
For the cauliflower:
- 1 medium head cauliflower (cut into bite-sized florets)
- ¾ cup all-purpose flour
- ¾ cup plant-based milk or water
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 cup panko breadcrumbs
- Cooking spray or oil (for baking or air frying)
For the sauce:
- ¼ cup soy sauce (low sodium)
- 3 tablespoons rice vinegar
- 3 tablespoons maple syrup or agave
- 2 tablespoons tomato paste or ketchup
- 2 teaspoons cornstarch
- ¼ cup water
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- ½ teaspoon red pepper flakes (optional)
For garnish:
- Sesame seeds
- Sliced green onions
- Steamed rice (for serving)
Instructions
- Bake the cauliflower: Preheat your oven to 425°F (220°C) or your air fryer to 400°F (200°C). In a bowl, whisk together the all-purpose flour, plant-based milk (or water), garlic powder, and salt to create a smooth batter. Dip each cauliflower floret into the batter until fully coated, then roll it in the panko breadcrumbs to cover evenly. Arrange the coated florets on a greased baking sheet or place them in the air fryer basket. Bake in the oven for 25–30 minutes or air fry for 15–20 minutes, turning halfway through, until the cauliflower is golden brown and crispy.
- Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, maple syrup (or agave), tomato paste (or ketchup), cornstarch, and water to form the sauce mixture. Heat sesame oil in a pan over medium heat, then add minced garlic and grated fresh ginger, sautéing for about 1 minute until fragrant. Pour in the sauce mixture and stir continuously, allowing it to simmer and thicken into a glossy sauce over 2–3 minutes. If you like heat, add the red pepper flakes at this stage.
- Combine and serve: Add the crispy baked or air-fried cauliflower florets directly into the pan with the sauce. Gently toss the cauliflower to coat each piece evenly in the glossy General Tso’s sauce. Serve immediately over steamed rice, garnished with a sprinkle of sesame seeds and sliced green onions for added flavor and crunch.
Notes
- For maximum crispiness, add the sauce just before serving to prevent the cauliflower from becoming soggy.
- You can double the sauce ingredients if you want extra sauce to drizzle over rice or noodles.
- Feel free to adjust the red pepper flakes based on your preferred spice level or omit if you prefer a milder dish.
- If air frying, shaking the basket halfway through cooking ensures even crisping.
