Description
This Vegan General Tso’s Cauliflower delivers a crispy, sweet, tangy, and slightly spicy plant-based alternative to classic takeout—packed with nutrients, lighter in calories, and ready to impress.
Ingredients
Scale
- 1 medium head cauliflower, cut into bite-sized florets
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened plant milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1 1/2 cups panko breadcrumbs
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 3 tablespoons maple syrup
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- Sesame seeds
- Sliced green onions
- Steamed rice for serving
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment.
- Whisk flour, plant milk, garlic powder, onion powder, and salt into a smooth batter.
- Dip cauliflower florets into batter, let excess drip, then coat with panko.
- Arrange florets on baking sheet and bake 25–30 minutes, flipping halfway.
- Sauté garlic and ginger in sesame oil for 1–2 minutes.
- Add soy sauce, rice vinegar, hoisin, and maple syrup; simmer gently.
- Whisk in cornstarch slurry and cook until thickened.
- Toss baked cauliflower with sauce and garnish with sesame seeds and green onions.
Notes
Keep cauliflower and sauce separate until serving to maintain crispiness. Use gluten-free flour and tamari for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 218-317
- Sugar: 18g
- Sodium: 920mg
- Fat: 1-6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39-58g
- Fiber: 3-5g
- Protein: 4-9g
- Cholesterol: 0mg
Keywords: Vegan General Tso's Cauliflower