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

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course or Appetizer
Cuisine: Asian-inspired
Ingredients Method Notes

Ingredients
  

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

Method
 

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