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
Scale
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.
