How to Make Baked Vegan General Tso Cauliflower: A Flavorful Twist You’ll Love

When you think of General Tso’s, your mind might immediately wander to a savory-sweet dish with crispy bites drenched in sauce. But what if I told you that you could enjoy all those familiar flavors in a healthier, plant-based way? Baked Vegan General Tso Cauliflower is the answer you’ve been looking for—a dish that’s bold, satisfying, and surprisingly easy to make.

Why You’ll Love This Recipe

This recipe transforms humble cauliflower into a show-stopping dish. By baking instead of frying, you keep it light and guilt-free, while the flavorful sauce ensures every bite is packed with deliciousness. Whether you’re vegan or simply exploring plant-based options, this dish is sure to win over your taste buds.

Ingredients for Baked Vegan General Tso Cauliflower

Here’s everything you need to get started. Divided into two sections—cauliflower and sauce—these ingredients are pantry-friendly and easy to find.

For the Cauliflower

For the General Tso Sauce

Step-by-Step Instructions to Make Baked Vegan General Tso Cauliflower

1. Prepare the Cauliflower

Start by chopping your cauliflower into small, even-sized florets. This ensures uniform cooking and makes it easier for the batter to coat each piece.

1. In a mixing bowl, whisk together rice flour, tapioca starch, garlic powder, salt, soy sauce, oil, and water until smooth.
2. Let the batter sit for a few minutes to thicken. If it’s still too thin, add 1-2 teaspoons of rice flour.
3. Toss the cauliflower florets into the batter, ensuring each piece is evenly coated.

2. Bake the Cauliflower

1. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
2. Spread the coated cauliflower florets on the sheet, ensuring they don’t overlap.
3. Bake for 30-35 minutes, flipping halfway through, until they’re golden and crispy.

3. Make the General Tso Sauce

Cooking the Vegetables

1. Heat 1 teaspoon of oil in a large skillet over medium heat.
2. Add the chopped red and green bell peppers. Cook until they develop a slight golden color.

Building the Sauce

1. Add minced garlic and ginger to the skillet, stirring for a few seconds until fragrant.
2. Stir in soy sauce, brown sugar, rice vinegar, mirin, sesame oil, sambal oelek, and salt.
3. Cook for 2 minutes, allowing the flavors to combine.

Thicken the Sauce

1. In a small bowl, whisk cornstarch and water until smooth.
2. Slowly pour this mixture into the skillet while stirring.
3. Bring the sauce to a boil, then reduce the heat and simmer for 2-3 minutes until it thickens.

4. Combine the Cauliflower and Sauce

1. Once the sauce has reached the desired consistency, turn off the heat.
2. Add the baked cauliflower florets to the skillet and gently toss to coat them evenly in the sauce.

5. Garnish and Serve

• Sprinkle sesame seeds and sliced green onions on top for a finishing touch.
• Serve the cauliflower as-is or over steamed rice for a complete meal.

Tips for the Best Vegan General Tso Cauliflower

• Choose Fresh Cauliflower: Fresh florets hold their texture better during baking and don’t turn soggy.
• Adjust the Spice Level: If you prefer a milder sauce, reduce the sambal oelek or skip it altogether.
• Don’t Skip the Batter: The batter creates a crispy layer that holds the sauce beautifully.
• Use Parchment Paper: It prevents sticking and ensures easy cleanup.

Nutritional Information (Per Serving)

FAQs About Baked Vegan General Tso Cauliflower

1. Can I use frozen cauliflower?

Yes, but it’s best to thaw and pat it dry thoroughly. Frozen cauliflower releases more water, which can affect the batter’s consistency.

2. Can I make this recipe gluten-free?

Absolutely! Swap regular soy sauce with a gluten-free alternative like tamari.

3. What’s a substitute for sambal oelek?

You can use sriracha or any other chili paste. Adjust the quantity to your spice preference.

4. Can I air-fry the cauliflower?

Yes, air-frying is a great alternative. Cook the coated florets at 375°F (190°C) for 15-20 minutes, shaking the basket halfway through.

5. How do I store leftovers?

Store the cauliflower and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop.

6. Can I double the sauce?

Of course! Doubling the sauce is perfect if you like extra to drizzle over rice or veggies.

Conclusion

With its crispy texture and bold flavors, Baked Vegan General Tso Cauliflower is a dish that brings excitement to any meal. It’s easy to make, healthy, and perfect for satisfying those takeout cravings in a plant-based way. Plus, it’s versatile enough to pair with rice, noodles, or even serve as an appetizer.

Actionable Tip: Make a double batch and share this dish with friends or family—you’ll be amazed at how quickly it disappears!

Now, it’s your turn to bring this recipe to life. Head to your kitchen, gather your ingredients, and create a dish that’s as nourishing as it is delicious. Happy cooking! 😊

How to Make Baked Vegan General Tso Cauliflower: A Flavorful Twist You’ll Love

Print Recipe

Transform humble cauliflower into a show-stopping, plant-based dish with this Baked Vegan General Tso Cauliflower recipe. Lightly coated and baked to crispy perfection, the cauliflower is then tossed in a bold, savory-sweet General Tso sauce that’s packed with flavor. Perfect as a main course or appetizer, it’s a healthy, delicious twist on a classic favorite.

• Author: ating
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course or Appetizer
• Method: Baking
• Cuisine: Asian-inspired

Ingredients

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For the Cauliflower:

• 1 small head of cauliflower, chopped into small florets
• 1/2 cup rice flour
• 3 tbsp tapioca starch (or cornstarch)
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 2 tsp soy sauce
• 2 tsp oil
• 1/2 cup water

For the General Tso Sauce:

• 1 tsp oil
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 3 cloves garlic, minced
• 2 tsp ginger, minced
• 1/3 cup soy sauce
• 3–4 tbsp brown sugar
• 3 tbsp rice vinegar
• 1 tbsp mirin
• 2 tsp sesame oil
• 1 tbsp sambal oelek (or other chili sauce)
• 1/4 tsp kosher salt
• 1/2 cup water
• 1 tbsp cornstarch

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Instructions

1. Prepare the Cauliflower:
   • Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
   • In a mixing bowl, whisk together rice flour, tapioca starch, garlic powder, salt, soy sauce, oil, and water until smooth.
   • Toss the cauliflower florets into the batter, ensuring each piece is evenly coated.
2. Bake the Cauliflower:
   • Spread the coated cauliflower florets on the prepared baking sheet, ensuring they don’t overlap.
   • Bake for 30-35 minutes, flipping halfway through, until golden and crispy.
3. Make the General Tso Sauce:
   • Heat 1 tsp oil in a large skillet over medium heat. Add the chopped red and green bell peppers and sauté until lightly golden.
   • Stir in minced garlic and ginger, cooking for a few seconds until fragrant.
   • Add soy sauce, brown sugar, rice vinegar, mirin, sesame oil, sambal oelek, and salt. Cook for 2 minutes to combine flavors.
   • In a small bowl, whisk cornstarch with water until smooth. Gradually stir this mixture into the skillet.
   • Bring the sauce to a boil, then reduce heat and simmer for 2-3 minutes until thickened.
4. Combine and Serve:
   • Add the baked cauliflower florets to the skillet and gently toss to coat them evenly in the sauce.
   • Sprinkle with sesame seeds and sliced green onions if desired. Serve as-is or over steamed rice for a complete meal.

Notes

• Choose Fresh Cauliflower: Fresh florets yield the best texture and avoid becoming soggy.
• Adjust Spice Level: Add more or less sambal oelek based on your heat preference.
• Make It Gluten-Free: Use tamari instead of soy sauce.
• Air-Fry Option: Air fry coated cauliflower at 375°F (190°C) for 15-20 minutes, shaking halfway through.
• Storing Leftovers: Store cauliflower and sauce separately in airtight containers for up to 3 days. Reheat gently on the stovetop.