Baked General Tso’s Cauliflower
This post may contain affiliate links. Please read our disclosure policy.
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!
This General Tso’s cauliflower is crispy, sticky, sweet, tangy, and just a little spicy — everything you want from a really good takeout-style dish. The cauliflower is lightly coated in cornstarch and baked until golden and crisp around the edges, then tossed in a glossy sauce that clings to every little nook and cranny.
The sauce is what really makes this recipe shine. Hoisin, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil come together to create that classic sweet-savory General Tso’s flavor, with lots of depth and just enough tang. The baked cauliflower soaks it all up beautifully while still keeping those crispy edges intact.
I love serving this as an appetizer or snack straight from the pan, but it’s also great turned into a full dinner with rice and extra vegetables on the side. It’s one of those recipes that feels a little indulgent and fun while still being surprisingly easy to pull together at home.
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.
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
- 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.
More cauliflower recipes
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.