Description

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.

Ingredients

Scale

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

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.
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.
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.
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.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course or Appetizer
Method: Baking
Cuisine: Asian-inspired