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Vegetarian General Tso’s Cauliflower

This plant-based twist on General Tso’s chicken proves that cauliflower can be just as satisfying as the original. The florets get incredibly crispy in the oven, then get tossed in that signature sweet-spicy-tangy sauce. Serve it over rice with steamed broccoli for a complete meal that feels like a treat. The sauce has that perfect balance of heat, sweetness, and umami that makes Chinese takeout so craveable. Make extra—it disappears fast.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 1/2 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 -2 teaspoons red pepper flakes
  • 2 g reen onions, sliced

Method
 

  1. Preheat oven to 425°F. Make sure your oven is fully preheated before putting anything in — this ensures even baking from the very first minute.
  2. Dip cauliflower in egg, then cornstarch.
  3. Bake on parchment 25-30 minutes until crispy. Every oven is a little different, so start checking a few minutes early. You're looking for a golden color and a wonderful aroma filling your kitchen.
  4. Meanwhile, combine soy sauce, vinegar, sugar, hoisin, and sesame oil.
  5. Sauté garlic, ginger, and red pepper flakes. Always taste as you go — you can add more seasoning, but you can't take it away! Make sure your pan is properly heated before adding ingredients — you should hear a nice sizzle. Don't overcrowd the pan or things will steam instead of getting that beautiful golden color.
  6. Add sauce mixture and simmer 2 minutes. Keep an eye on the heat — you want a gentle simmer with small bubbles, not a rolling boil. This helps develop flavor without overcooking.
  7. Toss crispy cauliflower in sauce.
  8. Garnish with green onions. This is your chance to make it look as good as it tastes! A little garnish goes a long way for presentation.