If you have been craving something crispy, tangy, and a perfect plant-based twist on a Chinese takeout classic, then you are in for a treat with this General Tso’s Cauliflower Recipe. It takes the beloved flavors of General Tso’s chicken and transforms them into vibrant, crunchy cauliflower florets coated in a flavorful sauce that packs a punch. This dish strikes a perfect balance between sweet, spicy, and savory, making it a crowd-pleaser whether you’re dining solo or sharing with friends. Plus, it’s surprisingly simple to make with ingredients that are pantry staples and fresh produce, guaranteeing a satisfying experience that you’ll want to revisit time and time again.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but essential to achieving the perfect flavor and crispy texture that define the General Tso’s Cauliflower Recipe. Each element—from fresh aromatics to pantry classics—plays a vital role in building layers of taste and creating that irresistible crunch.
- Oil (1 tbsp + 3 cups for frying): The base for sautéing the sauce ingredients and deep-frying the cauliflower for a golden crisp.
- Garlic (3 cloves, minced): Adds a savory punch that awakens your taste buds early on.
- Ginger (4 cm, minced): Brings a warm, zesty depth that complements the sweetness.
- Small red chili (1): Provides just the right amount of heat without overpowering the dish.
- Tomato paste (2 tbsp): Contributes a rich umami base to the sauce.
- Orange juice (150 ml): Offers fresh citrus brightness that balances the sauce perfectly.
- Soy sauce (125 ml): Delivers the essential salty, savory note critical for an authentic taste.
- Rice vinegar (80 ml): Adds acidity to brighten and cut through the richness.
- Sugar (50 g): Sweetens the sauce and rounds out the tang from the citrus and vinegar.
- Cornstarch (1.5 tbsp mixed with 3 tbsp water): Thickens the sauce to a luscious consistency.
- Cauliflower (1 smallish head): The star ingredient, providing a hearty yet nutritious base with a fantastic texture.
- Rice flour (100 g): Combined with cornstarch to create a batter that crisps beautifully when fried.
- Cornstarch (2 tbsp): Adds extra crispness to the batter.
- Baking powder (1 tsp): Gives the batter a light, airy texture.
- Salt (½ tsp): Enhances the flavors throughout.
- Sesame oil (1 tsp): Injects a lovely nutty aroma into the batter.
- Water (60-80 ml): Used to bring the batter together into a thick coating.
How to Make General Tso’s Cauliflower Recipe
Step 1: Prepare the Sauce
Begin by finely mincing the garlic, ginger, and red chili. Heat 1 tablespoon of oil in a pan over medium heat and sauté the aromatics for about two minutes to release their fragrance. Stir in the tomato paste and cook for another minute to deepen the sauce’s richness. Then pour in the orange juice, soy sauce, rice vinegar, and sugar, bringing everything to a boil. To achieve the perfect saucy gloss, slowly stir in the cornstarch slurry and allow the sauce to thicken as you reduce the heat to low. This simmering sauce will soon coat the cauliflower with intense flavor and sticky sheen.
Step 2: Prepare the Cauliflower
While the sauce simmers, break the cauliflower into bite-sized florets, roughly 5 centimeters each. This size is perfect for frying and eating in a few bites. Set them aside in a bowl, ready to be coated.
Step 3: Make the Batter and Coat the Cauliflower
Reserve 25 grams of rice flour for later use. In a separate bowl, combine the remaining rice flour with cornstarch, baking powder, and salt. Add sesame oil and gradually whisk in water until the batter thickens to a consistency that clings well to the cauliflower. Toss the florets into this batter, ensuring every piece is fully coated. Sprinkle the reserved rice flour over the coated florets and toss again gently so the flour absorbs any excess moisture. This two-step coating method guarantees a crispy crust once fried.
Step 4: Fry the Cauliflower Florets
Heat your oil in a deep pan to 365°F (185°C), which is crucial for crisp frying. Using a slotted spatula or spider, carefully submerge the coated cauliflower into the hot oil in batches to avoid crowding. Fry the florets for about 4 to 5 minutes, turning and poking them occasionally to ensure even browning. Once golden and crisp all around, transfer them to a paper towel-lined plate to drain and keep warm. Repeat until all the florets are fried to perfection.
Step 5: Toss the Cauliflower in Sauce
Now for the exciting finale—place all the fried cauliflower in a large bowl and pour your warm, thick General Tso sauce over it. Toss gently but thoroughly to coat each floret with that sticky, flavorful glaze. Your General Tso’s Cauliflower Recipe is now ready to serve and impress.
How to Serve General Tso’s Cauliflower Recipe
Garnishes
To elevate your plate, sprinkle toasted sesame seeds over the sauced cauliflower for a lovely crunch and nutty aroma. Fresh chopped scallions also add a pop of color and gentle sharpness that complements the sweet and spicy sauce beautifully.
Side Dishes
This dish shines wonderfully alongside fluffy steamed white or jasmine rice, which soaks up the extra sauce. For a more vibrant, veggie-filled plate, steamed broccoli or sautéed snow peas make excellent companions, adding both texture and healthy balance.
Creative Ways to Present
For a fun twist, serve the cauliflower in lettuce cups topped with a drizzle of extra sauce and a sprinkle of chopped peanuts for crunch. Alternatively, pile the General Tso cauliflower over a bed of noodles or cauliflower rice to customize your experience while keeping it veggie-centric and exciting.
Make Ahead and Storage
Storing Leftovers
Leftover General Tso’s Cauliflower can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce and fried cauliflower together to allow the flavors to marinate even more, just avoid sogginess by reheating carefully.
Freezing
For longer storage, freeze the fried cauliflower separately from the sauce in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Freeze for up to 1 month for best texture. The sauce can be frozen in a separate container.
Reheating
To reheat, thaw the fried cauliflower if frozen and warm it gently in a skillet over medium heat to regain crispness. Warm the sauce separately, then toss them together just before serving to maintain the perfect balance of crispy and saucy.
FAQs
Can I make this recipe gluten-free?
Yes! This General Tso’s Cauliflower Recipe is naturally gluten-free since it uses rice flour and cornstarch for the batter instead of wheat flour. Just make sure your soy sauce is gluten-free as well.
How spicy is this dish?
The heat level is moderate thanks to the single small red chili, which provides a subtle warmth without overwhelming the sweet and tangy flavors. You can adjust the spiciness by adding more chili or omitting it entirely.
Is this recipe suitable for vegans?
Absolutely. All the ingredients in this recipe are plant-based, making it an excellent vegan alternative to traditional General Tso’s chicken.
Can I bake the cauliflower instead of frying?
While frying creates the crispiest texture that defines this recipe, you can bake the coated cauliflower at 425°F (220°C) for about 25 minutes, flipping halfway through. The texture will be slightly less crunchy but still delicious.
What is the best way to reheat without losing crispiness?
Reheating in a skillet or oven at moderate heat works best to revive the crispness. Avoid microwaving as it tends to make the batter soggy.
Final Thoughts
This General Tso’s Cauliflower Recipe is truly a game-changer in the world of plant-based cooking. It delivers bold flavors, irresistible crispiness, and the comfort of a classic takeout favorite — all without meat. I encourage you to give it a try, whether you’re a seasoned cook or a kitchen newbie, because once you experience the joy of this dish, it’s sure to become one of your go-to recipes for a fun, flavorful meal.
Print
General Tso’s Cauliflower Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
- Diet: Vegan
Description
A crispy and flavorful vegan take on the classic Chinese-American dish, General Tso’s Cauliflower features battered and deep-fried cauliflower florets tossed in a tangy, sweet, and spicy sauce made with orange juice, soy sauce, and rice vinegar. Perfect as a delicious plant-based main or appetizer served with steamed rice.
Ingredients
Sauce
- 1 tbsp oil
- 3 cloves garlic, minced
- 4 cm ginger, minced
- 1 small red chilli, finely chopped
- 2 tbsp tomato paste
- 150 ml orange juice
- 125 ml soy sauce
- 80 ml rice vinegar
- 50 g sugar
- 1.5 tbsp cornstarch mixed with 3 tbsp water (slurry)
Cauliflower and Batter
- 1 smallish head cauliflower (broken into 5 cm florets)
- 100 g rice flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp sesame oil
- 60 – 80 ml water
- 3 cups oil (for deep frying)
Instructions
- Prepare the sauce base: Mince the garlic, chilli, and ginger finely. Heat 1 tbsp oil in a pan and fry the garlic, ginger, and chilli for about 2 minutes until fragrant. Add 2 tbsp tomato paste and fry for another minute to deepen the flavor.
- Make the sauce: Pour in 150 ml orange juice, 125 ml soy sauce, 80 ml rice vinegar, and 50 g sugar. Bring the mixture to a boil, then add the cornstarch slurry (1.5 tbsp cornstarch mixed with 3 tbsp water). Stir constantly until the sauce thickens, then reduce the heat to low and let simmer while preparing the cauliflower.
- Prepare the cauliflower: Break the cauliflower into 5 cm florets and place them in a medium bowl. Set aside 25 g of rice flour for later use.
- Heat the frying oil: Heat 3 cups of oil in a deep pan or wok until it reaches 365°F (185°C), suitable for deep frying.
- Make the batter: In a bowl, combine the remaining 75 g rice flour, 2 tbsp cornstarch, 1 tsp baking powder, and 1/2 tsp salt. Add 1 tsp sesame oil and 60-80 ml water and whisk until forming a thick batter.
- Coat the cauliflower: Toss the cauliflower florets in the batter thoroughly to coat all sides. Then sprinkle the reserved 25 g rice flour over the coated florets and toss again to ensure an even coating without remaining dry flour.
- Fry the cauliflower: Carefully place the battered florets into the hot oil. Use a metal spider or slotted spatula to turn and poke the pieces, frying until golden brown and crisp all around, about 4-5 minutes per batch. Drain on paper towels and keep warm while frying remaining cauliflower.
- Toss with sauce and serve: Place the fried cauliflower in a large bowl and pour the simmering sauce over it. Toss gently to coat the florets evenly. Serve immediately, sprinkled with sesame seeds and accompanied by steamed rice if desired.
Notes
- Maintain oil temperature at 365°F for optimal frying results—too low will cause soggy batter, too high will burn it.
- You can adjust the amount of red chilli to control the spice level.
- For gluten-free version, ensure soy sauce is gluten-free tamari.
- This recipe yields 2 servings, perfect for sharing.
- Leftover cauliflower is best enjoyed fresh as the batter softens upon reheating.
