The moment the hot oil bubbles around the cauliflower, I can’t help but feel that surge of excitement—it’s as if the kitchen itself is buzzing with anticipation. This Easy Vegan General Tso’s Cauliflower recipe is my go-to indulgence when cravings for take-out strike, yet I want something healthier and entirely plant-based. Just as the medley of spicy-sweet and tangy aromas begins to swirl, I know I’ve struck culinary gold.
Gone are the days of resisting a satisfying bite because of dietary choices. Instead, this dish brings comfort to the table without compromising on flavor. Each crispy floret is enveloped in a glossy, luscious sauce that’s sure to delight both vegans and meat-lovers alike. Perfectly quick to whip up, this recipe not only simplifies dinner but also stands out as a vibrant option for meal prep, making it the ideal solution for both busy weeknights and special gatherings. Let’s dive into this delightful twist on a classic!
Why is General Tso’s Cauliflower a Game-Changer?
Simplicity at its finest: This recipe requires minimal ingredients and is quick to prepare, making it an effortless choice for busy weeknights.
Irresistible flavor: The perfect blend of spicy, sweet, and tangy will have everyone clamoring for seconds.
Plant-based delight: Even meat-eaters are satisfied with this delicious take on a classic favorite, proving that vegan dishes can be incredibly hearty.
Crispy texture: The golden, crispy cauliflower is coated in a luscious sauce, providing an irresistible crunch with every bite.
Meal prep friendly: Ideal for batch cooking, easily store leftovers for a healthy, satisfying meal later in the week.
Give this recipe a try for your next dinner and transform your usual routine into something extraordinary!
General Tso’s Cauliflower Ingredients
For the Sauce
• Oil – Used as a cooking medium for frying; vegetable or canola oil can be substituted.
• Garlic (3 cloves, minced) – Adds aromatic flavor to the sauce; fresh garlic is recommended for the best taste.
• Ginger (4 cm, minced) – Provides a warm, spicy depth to the sauce; fresh ginger enhances flavor compared to dried.
• Red Chilli (1 small) – Adds heat; adjust quantity to taste or substitute with a pinch of red pepper flakes.
• Tomato Paste (2 tbsp) – Contributes sweetness and depth; can be replaced with ketchup for a sweeter sauce.
• Orange Juice (150 ml) – Offers natural sweetness and acidity; freshly squeezed is best, but store-bought can suffice.
• Soy Sauce (125 ml) – Adds saltiness and umami flavor; use tamari for a gluten-free alternative.
• Rice Vinegar (80 ml) – Provides acidity and balance to the flavor; apple cider vinegar can be a substitute.
• Sugar (50 g) – Enhances sweetness; brown sugar or coconut sugar can be used for a deeper flavor profile.
• Cornstarch (1.5 tbsp mixed with 3 tbsp water) – Thickens the sauce; arrowroot powder can serve as a substitute.
For the Cauliflower
• Cauliflower (1 small head) – Main ingredient that replicates the texture of meat when fried.
• Rice Flour (100 g) – Coats the cauliflower for frying; gluten-free flour can be used for a gluten-free version.
• Cornstarch (2 tbsp) – Additional coating agent for crispiness; potato starch can be an alternative.
• Baking Powder (1 tsp) – Helps the coating become lighter and crispier.
• Salt (1/2 tsp) – Seasoning for flavor enhancement.
• Sesame Oil (1 tsp) – Adds a nutty aroma; optional for additional flavor.
• Water (60-80 ml) – To mix with rice flour for batter consistency; adjust as needed.
• Oil for frying (3 cups) – Provides frying medium to achieve crispiness; choose a neutral-flavored oil.
How to Make General Tso’s Cauliflower
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Prepare the Sauce: Heat 1 tablespoon of oil in a pan over medium heat. Sauté minced garlic, ginger, and chili together for about 2 minutes until fragrant. Add tomato paste and stir for another minute. Pour in orange juice, soy sauce, rice vinegar, and sugar. Bring the mixture to a boil, then gently stir in the cornstarch slurry to thicken. Keep the sauce warm on low heat.
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Prepare the Cauliflower: Chop the cauliflower into 5 cm florets, ensuring they’re even for uniform cooking. Set the florets aside on a clean plate, ready for battering.
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Make the Coating: In a separate bowl, combine the remaining rice flour, cornstarch, baking powder, and salt. Add sesame oil and water gradually until a thick batter forms. Coat each cauliflower floret thoroughly, ensuring they’re completely covered.
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Fry Cauliflower: In a deep pan or fryer, heat oil to 350°F (175°C). Carefully place the coated cauliflower in batches, frying until they turn golden brown and crispy, about 4-5 minutes. Use a slotted spoon to drain excess oil on paper towels.
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Combine: Once all the florets are fried, toss them in the warm General Tso sauce until evenly coated. Serve immediately for the best texture and flavor!
Optional: Garnish with sesame seeds and chopped green onions for an extra touch of beauty.
Exact quantities are listed in the recipe card below.
General Tso’s Cauliflower Variations
Feel free to explore the endless possibilities to customize this dish to your taste!
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Broccoli Swap: Replace cauliflower with bite-sized broccoli florets for a colorful twist. The vibrant green adds a delicious crunch!
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Tofu Option: Substitute cauliflower with cubed firm tofu for a protein-packed experience that soaks up the sauce beautifully. It’s hearty yet light!
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Gluten-Free Twist: Use tamari instead of soy sauce and gluten-free flour in place of rice flour for a gluten-free version that’s equally delicious. Enjoy every crispy bite!
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Sweet Heat: Add more chili or drizzle sambal oelek over the finished dish for those who crave extra spice. This will elevate the excitement!
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Citrus Zest: Toss in some lime or lemon zest to the sauce just before serving for a refreshing citrus note that brightens the flavors wonderfully.
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Add Nuts: Stir in toasted sesame seeds or roasted peanuts as a topping to provide a delightful crunch and nutty flavor. It’s a feast for the senses!
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Vegan Creaminess: Stir in a splash of coconut cream to the sauce for an extra luxurious, creamy coating that invites everyone to dig in. It’ll be a crowd-pleaser!
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Smoky Twist: Incorporate a bit of smoked paprika into the batter for that added smoky flavor that contrasts beautifully with the sweetness of the sauce. Enjoy a unique twist!
Storage Tips for General Tso’s Cauliflower
- Fridge: Store leftovers in an airtight container for up to 3 days. This will help retain the flavors and textures of your delicious General Tso’s Cauliflower.
- Freezer: For longer storage, freeze in an airtight container for up to 3 months. When ready to enjoy, thaw in the fridge overnight before reheating.
- Reheating: To maintain crispiness, reheat in an oven at 375°F (190°C) for 10-15 minutes, instead of using a microwave, which can make the cauliflower soggy.
- Serving Tip: After reheating, toss the cauliflower lightly in the sauce again for an enhanced flavor that brings back that fresh taste.
Make Ahead Options
These Easy Vegan General Tso’s Cauliflower are perfect for meal prep enthusiasts! You can prepare the sauce up to 3 days in advance and store it in an airtight container in the fridge to keep flavors fresh. Additionally, you can wash and cut the cauliflower into florets up to 24 hours ahead, keeping them in cold water to prevent browning. When you’re ready to serve, simply batter the cauliflower and fry it fresh for that crispy texture everyone loves. Toss them in your pre-made sauce, and you’ll have a quick, delicious meal in no time, saving you from fast food on those hectic weeknights!
What to Serve with Easy Vegan General Tso’s Cauliflower?
Create a vibrant, satisfying meal that complements this deliciously crispy dish.
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Steamed Jasmine Rice: Fluffy and fragrant rice provides a perfect base to soak up the luscious sauce and enhance the meal’s overall savoriness.
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Stir-Fried Bok Choy: This tender green offers a delightful crunch and fresh notes, balancing the richness of the General Tso’s sauce beautifully. A splash of soy sauce while cooking enhances the flavors.
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Crispy Spring Rolls: Their crunchy exterior and tasty vegetable filling introduce additional textures and flavors—perfect for an engaging bite alongside your main dish.
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Sesame Noodles: Creamy noodles topped with sesame oil add both a nutty flavor and satisfying chewiness, making each mouthful feel indulgent and complete.
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Cucumber Salad: A refreshing cucumber salad with a zesty sesame dressing cleanses the palate, enhancing every enjoyable bite of your spicy-sweet General Tso’s Cauliflower.
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Mint Lemonade: This cool, refreshing drink brightens up the meal with its citrusy zing, making it the perfect thirst quencher to pair with the dish’s savory flavors.
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Mango Sorbet: For dessert, this fruity, icy delight adds a sweet finish, balancing the dish’s heat while providing a light, refreshing conclusion to your meal.
Expert Tips for General Tso’s Cauliflower
- Oil Temperature: Ensure oil is hot enough before frying; a small piece of batter should sizzle upon contact to avoid sogginess.
- Consistency Check: Make sure the batter is thick enough to cling to the cauliflower; too runny will result in less crunchy bites.
- Cooking in Batches: Fry the cauliflower in smaller batches to maintain the oil temperature and achieve that perfect crispy texture.
- Spice Adjustment: Modify the amount of chili according to your heat preference; taste the sauce before tossing in plenty of cauliflower.
- Storage Savvy: Store leftovers in an airtight container for up to 3 days and reheat in the oven to preserve the crispy texture of your General Tso’s Cauliflower.
General Tso’s Cauliflower Recipe FAQs
What type of cauliflower should I use?
I recommend using a small head of fresh cauliflower for the best texture and flavor. Look for florets that are firm and free of dark spots. Fresh cauliflower will yield the crispiest results when fried.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. This helps keep the flavors intact and ensures safety. When you’re ready to eat, I suggest reheating in the oven rather than the microwave for a crisp texture.
Can I freeze General Tso’s Cauliflower?
Absolutely! You can freeze the fried cauliflower up to 3 months. To do this, let the fried florets cool completely, then place them in an airtight container or a freezer bag, removing as much air as possible. When you’re ready to enjoy, thaw in the fridge overnight, then reheat in the oven at 375°F (190°C) for 10-15 minutes until crispy.
What can I do if my cauliflower isn’t crispy?
If your cauliflower isn’t coming out crispy, it might be due to the oil temperature being too low. Make sure the oil is hot enough (around 350°F or 175°C) before adding the coated florets. Additionally, ensure the batter is thick enough to cling to the cauliflower; if it’s too runny, the coating will not crisp up as nicely.
Is this recipe suitable for gluten-free diets?
Yes, this recipe can easily be adapted for gluten-free diets. Substitute soy sauce with tamari and use gluten-free rice flour instead of regular rice flour. Always double-check the labels to ensure all ingredients align with your dietary restrictions.
Are there any common allergies I should consider?
This dish is generally safe for most diets, but keep in mind that it does contain soy sauce, which is made from soybeans. If you, or anyone you’re serving, has soy allergies, you can replace it with a coconut aminos alternative for a similar flavor.
General Tso’s Cauliflower That's Easier Than Takeout Night
Ingredients
Equipment
Method
- Heat 1 tablespoon of oil in a pan over medium heat. Sauté minced garlic, ginger, and chili together for about 2 minutes until fragrant. Add tomato paste and stir for another minute. Pour in orange juice, soy sauce, rice vinegar, and sugar. Bring the mixture to a boil, then gently stir in the cornstarch slurry to thicken. Keep the sauce warm on low heat.
- Chop the cauliflower into 5 cm florets, ensuring they're even for uniform cooking. Set the florets aside on a clean plate, ready for battering.
- In a separate bowl, combine the remaining rice flour, cornstarch, baking powder, and salt. Add sesame oil and water gradually until a thick batter forms. Coat each cauliflower floret thoroughly, ensuring they're completely covered.
- In a deep pan or fryer, heat oil to 350°F (175°C). Carefully place the coated cauliflower in batches, frying until they turn golden brown and crispy, about 4-5 minutes. Use a slotted spoon to drain excess oil on paper towels.
- Once all the florets are fried, toss them in the warm General Tso sauce until evenly coated. Serve immediately for the best texture and flavor!
