General Tso's Cauliflower

Name: General Tso's Cauliflower
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 1 pcs cauliflower (medium head, cut into florets); 0.75 cup all-purpose flour; 0.25 cup cornstarch; 1 tsp garlic powder; 1 pinch salt (for batter); 1 pinch black pepper; 0.75 cup water (for batter); 3 tbsp soy sauce; 2 tbsp rice vinegar; 3 tbsp sugar; 1 tbsp vegetable oil; 4 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 6 pcs dried red chili; 1 tbsp sesame seeds (for garnish); 2 pcs scallion (sliced, for garnish)

RATING

4.6/5(98)

TASTE SCORE

9/10

Crispy battered cauliflower florets tossed in a sticky, sweet, and spicy sauce just like the classic takeout dish. This vegetarian version delivers all the bold flavors of General Tso's chicken—tangy, garlicky, with a gentle chili kick—in a crunchy, oven-baked package that's ready in under an hour.

PREP

20m

COOK

25m

SERVES

1 CUP

260 cal

SERVINGS

METHOD · 9 STEPS

prep
Preheat oven and prep the cauliflower.
1.Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2.Wash and thoroughly dry the cauliflower. Cut into bite-sized florets.
mix
Make the batter.
1.In a large bowl, whisk together all-purpose flour, cornstarch, garlic powder, salt, and black pepper.
2.Gradually add water, whisking until a smooth, pancake-like batter forms.
mix
Coat the cauliflower.
1.Add cauliflower florets to the batter and toss with your hands until every piece is evenly coated.
2.Arrange battered florets in a single layer on the prepared baking sheet, leaving space between each piece.
bake · ~20 min
Bake until golden and crispy.
1.Bake for 20 minutes, flipping florets halfway through, until golden brown and crisp on the edges.
TIPDon't overcrowd the pan—use two sheets if needed. Steam is the enemy of crispiness.
prep
Make the sauce base.
1.In a small bowl, whisk together soy sauce, rice vinegar, sugar, and water until sugar dissolves.
2.In a separate tiny bowl, mix cornstarch with water to make a slurry. Set both aside.
saute · ~2 min
Bloom the aromatics and chili.
1.Heat vegetable oil in a wok or large skillet over medium heat.
2.Add dried red chilies and stir until darkened and fragrant, about 30 seconds.
3.Add minced garlic and grated ginger. Sauté until just golden, about 1 minute.
TIPKeep the heat at medium—garlic burns fast and turns bitter.
simmer · ~2 min
Simmer the sauce until thick.
1.Pour the soy sauce mixture into the wok and bring to a gentle simmer.
2.Give the cornstarch slurry a quick stir and pour it in, whisking constantly.
3.Cook until the sauce turns glossy and thick enough to coat the back of a spoon, about 2 minutes.
mix
Toss the crispy cauliflower in the sauce.
1.Add the baked cauliflower florets to the wok.
2.Toss vigorously until every piece is fully coated in the sticky sauce.
TIPWork fast—the sauce keeps thickening off the heat. If it gets too thick, splash in a tablespoon of water.
garnish
Garnish and serve immediately.
1.Transfer to a serving plate. Sprinkle with sesame seeds and sliced scallions.
TIPServe right away while hot and crispy. The longer it sits, the softer the coating becomes.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the cauliflower thoroughly after washing to help the batter adhere and get crispier.
2
Flip florets halfway through baking for even golden browning on all sides.
3
Do not overcrowd the baking sheet; use two sheets if needed to avoid steaming.
4
Keep the heat at medium when sautéing garlic and ginger to prevent burning and bitterness.
5
Toss baked cauliflower with sauce just before serving to maintain maximum crunch.
6
If the sauce thickens too much off the heat, stir in a splash of water to loosen it.
7
For extra crispy coating, let battered florets rest 5 minutes before baking.