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Vegan General Tso’s Cauliflower

Crispy Vegan General Tso’s Cauliflower - Dinner Made Easy

This Vegan General Tso’s Cauliflower is a delicious twist on takeout, featuring crispy florets coated in a sweet, spicy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 medium head Cauliflower
  • 1/2 cup Cornstarch Substitute with arrowroot starch for a gluten-free alternative
  • 1/2 cup All-Purpose Flour A gluten-free flour blend works well if needed
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper Adjust to taste
  • 1/2 cup Plant-Based Milk Almond, soy, or oat milk
  • 2 tablespoons Vegetable Oil Olive oil can be used for a different flavor
For the Sauce
  • 1/4 cup Soy Sauce or Tamari Use tamari for gluten-free
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be a substitute
  • 2 tablespoons Maple Syrup or Brown Sugar Opt for maple syrup for a refined sugar-free option
  • 2 tablespoons Hoisin Sauce Ensure it's vegan and gluten-free if required
  • 1 tablespoon Cornstarch For thickening
  • 2 tablespoons Water For cornstarch slurry
  • 3 cloves Garlic (minced) Fresh garlic adds potency
  • 1 tablespoon Fresh Ginger (grated) Powdered ginger can substitute
  • 1/2 teaspoon Red Chili Flakes Optional, adjust according to preference
  • 1 teaspoon Sesame Oil Highly recommended for nuttiness

Equipment

  • Oven
  • Air Fryer
  • Mixing bowls
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) or your air fryer to 400°F (200°C). Toss the cauliflower florets with cornstarch, all-purpose flour, salt, black pepper, and plant-based milk in a large bowl.
  2. Spread the coated cauliflower evenly on a lined baking sheet or air fryer basket. Bake for 25-30 minutes (flipping halfway) or air fry for 15-20 minutes (shaking halfway).
  3. Prepare the sauce by whisking together soy sauce, rice vinegar, maple syrup, hoisin sauce, minced garlic, grated ginger, and optional chili flakes in a small bowl. Heat in a saucepan until thickened, about 3-5 minutes.
  4. Combine the hot cauliflower with the thickened sauce in a mixing bowl, tossing gently until evenly coated.
  5. Garnish with sesame seeds and chopped green onions. Serve immediately over rice or sautéed greens.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 500mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 70mgCalcium: 80mgIron: 1.2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop for optimal crispiness.

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