April 5, 2022

General Tso Cauliflower (Vegan)

General Tso Cauliflower (Vegan)

These crunchy and crispy vegan General Tso cauliflower bites are battered and baked and then tossed in a delicious sticky General Tso sauce.




For the cauliflower:

For the General Tso Sauce:

For topping:

  • 2 stalks green onions, light and white parts only, thinly sliced on a bias
  • sesame seeds, for garnish (optional)
  1. Preheat the oven to 450℉ and line a large baking sheet with parchment paper. If needed, use two baking sheets to be sure the cauliflower is spread out.
  2. In a large bowl, combine the flour, salt and water and whisk well to form a thick batter.
  3. In another large bowl, pour in the panko and set aside.
  4. Dip each floret into the wet batter, tapping off any excess and then add to the panko. Coat with the panko and then transfer to the baking sheet until all florets are done.
  5. Transfer to the oven and bake for 24 minutes, flipping halfway through.
  6. While the cauliflower is baking, make the sauce. In a small saucepan, heat the oil over medium-low heat and once hot, toss in the garlic and ginger. Cook until fragrant, about 30 seconds to 1 minute.
  7. Increase the heat to medium and add the rice vinegar, hoisin, tamari, chili crisp (or sriracha), brown sugar and sesame oil and stir well to combine. Cook for two to three minutes, until just starting to thicken.
  8. In a small bowl, whisk together the water and arrowroot (or cornstarch). Once combined, add to the sauce and continue whisking for a few minutes, until thickened and reduced, about three to five minutes. Remove from the heat and let cool.
  9. Once the cauliflower florets are done baking and the sauce has cooled. Transfer the cauliflower to a large bowl and pour in the sauce as needed to coat (you will have leftover sauce). Place back on the baking sheet and bake for eight to nine minutes to get crispy again.
  10. Remove and top with green onion and sesame seeds. Serve while hot!


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