Easy Vegan General Tso’s Cauliflower

why make this recipe

Easy Vegan General Tso’s Cauliflower is a delicious twist on a classic dish. It’s a great option for anyone looking for a tasty, plant-based meal. This recipe is simple to make and packed with flavor. The crispy cauliflower florets are perfectly coated in a sweet and spicy sauce, making it a satisfying choice for dinner or a snack!

how to make Easy Vegan General Tso’s Cauliflower

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 cup of all-purpose flour or chickpea flour
• 1 cup of plant-based milk
• 1 cup of breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1/2 cup soy sauce
• 1/4 cup maple syrup or agave syrup
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• Chili flakes to taste
• Oil for frying
• Sesame seeds and green onions for garnish

Directions:

1. Preheat your oven to 400°F (200°C) if baking. Prepare a baking sheet with parchment paper.
2. In one bowl, mix flour, garlic powder, and ginger powder. In another bowl, pour in the plant-based milk. In a third bowl, place the breadcrumbs.
3. Dip each cauliflower floret first in the flour mixture, then in the plant-based milk, and finally coat it with breadcrumbs.
4. Place the coated cauliflower on the prepared baking sheet and lightly spray with oil. Bake for 20-25 minutes until golden and crispy, or fry in hot oil until crispy.
5. In a saucepan, combine soy sauce, maple syrup, rice vinegar, and cornstarch, then bring to a simmer and cook until the sauce thickens. Add chili flakes to taste.
6. Toss the crispy cauliflower in the sauce until coated.
7. Serve hot, garnished with sesame seeds and green onions.

how to serve Easy Vegan General Tso’s Cauliflower

You can serve Easy Vegan General Tso’s Cauliflower on a bed of rice or noodles. It also pairs well with steamed vegetables for a complete meal. For a boost of flavor, sprinkle some extra chili flakes or sesame seeds on top before serving.

how to store Easy Vegan General Tso’s Cauliflower

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. To reheat, you can bake or sauté the cauliflower again for that crispy texture.

tips to make Easy Vegan General Tso’s Cauliflower

• Make sure to coat the cauliflower evenly for the best crunch.
• If you want it extra crispy, try frying the cauliflower instead of baking it.
• Experiment with the amount of chili flakes to find your perfect spice level.

variation

You can add vegetables like bell peppers or broccoli to the recipe to make it even more nutritious. If you want a gluten-free option, use gluten-free flour and breadcrumbs.

FAQs

Can I make Easy Vegan General Tso’s Cauliflower ahead of time?
Yes, you can prepare the cauliflower and sauce separately in advance. Just combine them when you are ready to serve.

Can I use frozen cauliflower florets?
Yes, frozen cauliflower can be used, but make sure to thaw and drain it well before coating and baking.

Is this recipe spicy?
The spiciness depends on the amount of chili flakes you add. You can adjust it to your taste!

Easy Vegan General Tso’s Cauliflower

A delicious twist on a classic dish, this Easy Vegan General Tso’s Cauliflower features crispy, flavor-packed cauliflower florets coated in a spicy-sweet sauce. It's perfect for dinner or a snack.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Snack

Cuisine: Asian, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Cauliflower

• 1 head head of cauliflower, cut into florets
• 1 cup all-purpose flour or chickpea flour Chickpea flour adds extra protein.
• 1 cup plant-based milk Any unsweetened plant-based milk will work.
• 1 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• oil oil for frying Can use vegetable or canola oil.

For the Sauce

• 1/2 cup soy sauce Use low-sodium soy sauce for less salt.
• 1/4 cup maple syrup or agave syrup
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch For thickening the sauce.
• chili flakes to taste Chili flakes to taste Adjust based on your spice preference.

For Garnish

• Sesame seeds and green onions Use for garnishing before serving.

Method

 

Preparation

1. Preheat your oven to 400°F (200°C) if baking. Prepare a baking sheet with parchment paper.
2. In one bowl, mix flour, garlic powder, and ginger powder.
3. In another bowl, pour in the plant-based milk.
4. In a third bowl, place the breadcrumbs.
5. Dip each cauliflower floret first in the flour mixture, then in the plant-based milk, and finally coat it with breadcrumbs.
6. Place the coated cauliflower on the prepared baking sheet and lightly spray with oil.

Cooking

1. Bake for 20-25 minutes until golden and crispy, or fry in hot oil until crispy.
2. In a saucepan, combine soy sauce, maple syrup, rice vinegar, and cornstarch, then bring to a simmer and cook until the sauce thickens.
3. Add chili flakes to taste.
4. Toss the crispy cauliflower in the sauce until coated.
5. Serve hot, garnished with sesame seeds and green onions.

Notes

For a boost of flavor, sprinkle some extra chili flakes or sesame seeds on top before serving. Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. To reheat, you can bake or sauté the cauliflower again for that crispy texture.