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

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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

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.

Find it online: https://friendlywell.com/how-to-make-baked-vegan-general-tso-cauliflower-a-flavorful-twist-youll-love/