Baked General Tso’s Cauliflower
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This general tso’s cauliflower is a lighter version of a Chinese takeout favorite. Cauliflower florets are baked instead of fried, then tossed in an irresistible sticky-sweet sauce with green onions and sesame seeds. Serve it with rice for a delicious light meal that’s ready in just 35 minutes!
General Tso’s Cauliflower is a super tasty spin on the always popular General Tso’s Chicken. The crispy baked cauliflower makes a great stand-in for chicken, and the sticky, tangy sauce takes this dish to the next level. It’s a quick and easy vegan snack or appetizer that can be turned into a light meal with basmati rice, a protein, or other vegetables.
Key ingredients needed
You only need a few ingredients for this general tso’s cauliflower recipe, and most of them you’re likely to have in your kitchen.
- Cauliflower: look for a large cauliflower with fresh lively leaves!
- Cornstarch: a dusting of cornstarch is the not-so-secret ingredient that helps the cauliflower become nice and crispy as it bakes.
- Sesame oil: sesame oil gives the sauce a distinctly nutty and earthy Asian flavor.
- Ginger + garlic: ginger and garlic are a dynamic duo that enhances the sauce and makes it warm and spicy. If you love ginger, feel free to add more to taste.
- Hoisin sauce: hoisin is a rich, salty, and tangy sauce with a similar profile to barbecue sauce. You can find it in most grocery stores alongside other Asian sauces.
- Honey, rice vinegar, and soy sauce: honey makes the sauce sweet and sticky but you can use maple syrup to keep it vegan. Use gluten-free soy sauce or tamari if needed.
How to make General Tso’s Cauliflower
This baked version of General Tso’s Cauliflower is delicious, and you don’t need to fry anything! Here’s how to make it at home in a few easy steps:
- Toss the cauliflower florets with oil and cornstarch, then bake until browned and crispy.
- To prepare the sauce, sauté the ginger and garlic in sesame oil until fragrant. Whisk in the remaining ingredients until everything is smooth and thick.
- When the cauliflower is ready, toss it in a bowl with the sauce mixture, sesame seeds, and green onions, and serve warm with some basmati rice. That’s it!
What to serve with general tso’s cauliflower
Serve general tso’s cauliflower over basmati rice or with another grain for a delicious light meal. It’s also perfect for enjoying as a snack or appetizer and pairs well with our winter rolls or sweet and spicy Asian eggplant.
Recipe FAQs
Can I use flour instead of cornstarch?
Not for this recipe. Unlike flour, cornstarch has the unique ability to give the cauliflower a crispy coating.
How long do leftovers keep?
For the best taste and texture, the cauliflower is best served right away. If you have any leftovers, store them in an airtight container in the fridge for 3-4 days. It loses its crispiness after a few hours, but it’ll still taste delicious.
Baked General Tso’s Cauliflower Recipe
Ingredients
The Cauliflower
- 1 large cauliflower (cut into florets)
- 1 tablespoon cooking oil
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds
- 4 green onions (sliced)
The Sauce
- 1 teaspoon sesame oil
- 1 tablespoon finely minced ginger
- 3 cloves garlic (finely minced)
- ¼ cup hoisin sauce
- 2 tablespoons EACH: honey, rice vinegar, and soy sauce (gluten-free if needed)
- ½ teaspoon chili flakes
- ½ teaspoon cornstarch
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking tray with parchment paper. Place the cauliflower florets in a large bowl and toss with the oil and then the cornstarch. Transfer the cauliflower to the baking sheet and bake for 30 minutes, turning halfway.1 large cauliflower, 1 tablespoon cooking oil, 1 tablespoon cornstarch
- While the cauliflower is roasting, prepare the sauce. Add the sesame oil to a small frying pan over medium-high heat. Add the ginger and garlic and cook for 2 minutes. Add all the remaining ingredients and bring them to a boil. Whisk until smooth and thick.1 tablespoon finely minced ginger, 3 cloves garlic, ¼ cup hoisin sauce, 2 tablespoons EACH: honey, rice vinegar, and soy sauce, 1 teaspoon sesame oil, ½ teaspoon chili flakes, ½ teaspoon cornstarch
- Once the cauliflower has browned, remove it from the oven and place it in a large bowl. Toss with the sauce and then the sesame seeds and green onions. Serve immediately.1 tablespoon sesame seeds, 4 green onions
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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For more inspiration, check out all of my dinner ideas!
Outstanding flavor texture and heat
I’ll be making this again
I’m so happy you enjoyed it!
Freaking fantastic. The gr onions and sesame seeds didn’t even have a chance. It’s absolutely scrumptious. What a great way to eat a veggie. So easy too.
I love it! Thanks so much for the comment, Joy!
Oh, man! I have tried recipes for General Tsos before, and they were never good, but this was amazing!!! I followed your recipe to the letter and it was absolute perfection. The cauliflower from my garden wasn’t very big, so I supplemented with frozen florettes. They were good, but not nearly as crispy as the fresh ones, so I recommend only using fresh for this recipe. I served it with Asian veggies and rice, and I gobbled it up! 🙂
Delicious.
This was fantastic!!!! Unfortunately I missed the ginger when I made my shopping list and thought I had garlic in the fridge but didn’t ….so I used ground ginger and garlic powder…It was still amazing so I am sure the next time I make it with fresh it will be even better. Thanks for the great recipe!
Delicious- It took me a little longer to make it the first time. However if I used a precut bag of cauliflower and ready minced ginger and garlic – it would have been very fast. Finally next time I will drizzle the sauce so I keep that crispy baked texture. Over all OUTSTANDING flavor. Thanks for sharing.
Exactly what we were looking for! This was great and will now be a part of our rotation.
Thank you for this fabulous recipe. It was just as good as the deep fried version. I made it with jasmine rice and followed the advice of one person here to only use half the amount of honey. My husband and I finished the entire dish, and he is not the biggest vegetable fan. I can’t wait to make it again.
The sauce is delicious! I used a bit less oil and honey to cut sugar and calories, but should have followed the amounts listed to fully coat the cauliflower. This is simple, and super flavorful!
Sauce should be doubled to really cover all cauliflower.
Did not like the texture and taste of the cauliflower itself.
Very disappointed.
This is a top five recipe, for sure! I cook for our extended family of nine every night and it is extremely rare to find a recipe everyone flips over. Well, this was it! I quadrupled the recipe, and they devoured it all. I love making Asian inspired meals, and though yummy, most of them come out tasting like home cooking. Everyone said this recipe tasted like authentic Chinese takeout. Thank you for sharing this outstanding recipe !
You’re very welcome!
Delicious / easy to make and flavorful!