Description
Everything that makes General Tso’s chicken addictive — the sweet-tangy-spicy glaze, the crispy coating, the sticky sauce that clings to every surface — works just as well on cauliflower. The florets get battered and baked until crunchy, then tossed in that signature sauce. The cauliflower holds the coating better than you would expect, and the contrast between the crispy shell and tender interior is genuinely satisfying.
Ingredients
Units
Scale
- 1 large head cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 3/4 cup cold water
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 dried red chiles
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Steamed rice for serving
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper and spray lightly with oil.
- Whisk the flour, 1/2 cup cornstarch, water, salt, and garlic powder into a smooth batter. Dip each cauliflower floret in the batter, letting excess drip off, and place on the baking sheet.
- Bake 20 minutes, flip the florets, and bake another 10 minutes until golden and crispy.
- While the cauliflower bakes, make the sauce. Heat vegetable oil in a large skillet over medium-high heat. Cook the garlic, ginger, and dried chiles 30 seconds until fragrant.
- Whisk in the soy sauce, rice vinegar, brown sugar, hoisin, and sesame oil. Bring to a simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy, about 1 minute.
- Toss the baked cauliflower in the sauce until every piece is coated.
- Serve over steamed rice, topped with green onions and sesame seeds.
Notes
- Baking the battered cauliflower instead of deep-frying keeps this lighter without sacrificing the crispy exterior.
- Toss the cauliflower in the sauce at the very last second and serve immediately — the coating softens fast once sauced.
- The dried chiles are there for flavor and mild heat. Remove the seeds before cooking if you want less spice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 16
- Sodium: 780
- Fat: 10
- Carbohydrates: 52
- Fiber: 4
- Protein: 7