Description
This Easy Vegan General Tso’s Cauliflower recipe offers a delightful and flavorful twist on the classic takeout dish. Crispy baked cauliflower florets are coated in a savory, sweet, and slightly spicy sauce, creating a satisfying plant-based meal that’s perfect for any day of the week.
Ingredients
Scale
Cauliflower:
- 1 medium head cauliflower (cut into bite-sized florets)
Batter:
- 3/4 cup all-purpose flour
- 1/2 cup plant-based milk
- 1/2 cup water
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Breadcrumb Coating:
- 1 cup panko breadcrumbs
Sauce:
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1/2 cup low-sodium soy sauce
- 1/4 cup maple syrup or agave
- 1/4 cup rice vinegar
- 2 tablespoons tomato paste or ketchup
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped green onions for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower: Dip cauliflower florets in batter, coat with breadcrumbs, and arrange on the baking sheet.
- Bake the cauliflower: Bake for 25–30 minutes until crispy, flipping halfway through.
- Make the sauce: Sauté garlic and ginger, then add soy sauce, maple syrup, vinegar, and tomato paste. Thicken with cornstarch slurry and add red pepper flakes if desired.
- Coat the cauliflower: Toss baked cauliflower in the sauce until coated, then garnish with sesame seeds and green onions.
Notes
- Serve over rice or noodles for a complete meal
- Air-fry for extra crispiness
- Reheat leftovers in the oven for best results
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 12g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
