Hey there, my friend 👋. This General Tso’s Cauliflower recipe is going to blow your mind. It’s crispy, sticky, sweet, and just a little spicy.
And the best part? No deep frying. You can make this with simple ingredients and in no time at all. Let’s get started.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Small saucepan
- Wooden spoon
- Measuring cups and spoons
- Tongs
- Serving plate
Important Info
- Servings: 4
- Estimated Cost to make this recipe: Around $10-$12
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Calories per serving: About 280
- Cook Method: Baking
- Season: All seasons
- Courses: Main Course, Side Dish
- Cuisine: Chinese-inspired
- Diets: Vegetarian, Vegan
How to Make General Tso’s Cauliflower
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the Cauliflower:
- 1 medium cauliflower, cut into florets
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup water
For the Sauce:
- ⅓ cup soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- ½ cup water
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 1 teaspoon sesame oil
For Garnish:
- Green onions, chopped
- Sesame seeds
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Chickpea flour (for gluten-free) |
| Cornstarch | Arrowroot powder |
| Soy sauce | Tamari or coconut aminos |
| Rice vinegar | Apple cider vinegar |
| Brown sugar | Maple syrup or honey |
| Sriracha | Chili flakes or hot sauce |
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, and water until smooth.
- Dip each cauliflower floret into the batter, letting any excess drip off, then place them on the baking sheet.
- Bake for 20-25 minutes or until crispy and golden brown, flipping halfway through.
- While the cauliflower is baking, make the sauce. In a small saucepan over medium heat, mix soy sauce, rice vinegar, brown sugar, sriracha, ginger, and garlic.
- Bring to a simmer, then add the cornstarch slurry (cornstarch mixed with water) to thicken the sauce. Stir constantly for about 2 minutes until it thickens.
- Once the cauliflower is done, toss it in the sauce until fully coated.
- Sprinkle with sesame seeds and chopped green onions. Serve immediately.
Helpful Tips
- If you want extra crispy cauliflower, you can air-fry them at 400°F for 15 minutes instead of baking.
- Don’t skip the cornstarch slurry in the sauce—it helps make that glossy, sticky texture.
- Adjust the spice level by adding more or less sriracha.
- Serve the dish immediately to keep the cauliflower crispy.
What to Serve with General Tso’s Cauliflower
This dish pairs perfectly with:
- Steamed white or brown rice
- Fried rice
- Stir-fried vegetables
- Noodles
- A side of dumplings
How Do You Serve the Recipe?
Serve this dish on a large plate or bowl, garnished with sesame seeds and green onions. A pair of chopsticks makes it fun to eat, but a fork works just as well.
Where Do You Serve This Recipe the Most?
This is great for a casual weeknight dinner, a quick lunch, or even a party snack. It’s a hit at potlucks because it’s easy to transport and stays crispy for a while.
Storage
Short-term Storage (Room Temperature)
- If you plan to eat it within a few hours, keep the cauliflower uncovered so it doesn’t get soggy.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in an oven or air fryer at 375°F for 5-7 minutes to restore crispiness.
Freezing
- I don’t recommend freezing the fully cooked dish because the cauliflower will lose its texture.
- However, you can freeze the baked (but unsauced) cauliflower for up to 2 months. Reheat in the oven and then toss in fresh sauce.
Frequently Asked Questions
Can I make this gluten-free?
Yes, just swap out the all-purpose flour for chickpea flour and use tamari instead of soy sauce.
Is this dish spicy?
It has a mild kick from the sriracha, but you can adjust it by using less or omitting it completely.
Can I air-fry the cauliflower instead of baking?
Yes, air fry at 400°F for about 15 minutes, shaking the basket halfway through.
How do I keep the cauliflower crispy?
Serve it immediately after tossing it in the sauce. If storing, reheat in an oven or air fryer to bring back the crispiness.
Can I use frozen cauliflower?
Fresh cauliflower works best for crispiness, but if using frozen, thaw and pat dry before battering.
Meta Description
This General Tso’s Cauliflower recipe is crispy, sticky, and sweet with a slight kick. Baked instead of fried, it’s a perfect vegetarian take on the classic.