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!
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!
Really tasty.
That sauce would be good with a lot of things.
Thanks for a great wee pie with cauliflower!
You’re so welcome!!
My husband and I LOVE this recipe. It is one of our go to recipes during the weeknight when we crave an Asian dish! It is simple and has so much flavor (the sauce is incredible!). Thank you for this ingenious cauliflower transformation recipe! 🙂
I’m so happy to hear you guys like the recipe!!
Wow, terrific — my husband and I devoured it in minutes, and he doesn’t usually like cauliflower. My only changes:
A little less than 1 tablespoon honey instead of 2 — it was still plenty sweet to me.
Instead of scallions, I washed and sliced the stalks and greens from around the cauliflower, and stir-fried them along with a thinly sliced onion, then set them aside .and added them at the end. (I also threw in a few shrimp; I’m not a vegetarian.)
Also, when the cauliflower was done, I poured it into the bowl with the sauce, then tossed it, rather than pouring the sauce over the cauliflower as in the recipe.
Can’t wait to try this again! I’m thinking of stirring in some sliced water chestnuts next time for crunch, and maybe some toasted slivered almonds.
I’m so happy you liked the recipe! And great call on using the cauliflower stalks and greens. That’s brilliant!
I love your ideas, Pat! I’m going to cut the honey and use the cauliflower stalks and onions as a side veggie instead of making broccoli also. I’m also going to add chicken for a higher protein dish.
This was great! My husband and I loved it!
I had to make do with what I had – substituted with flour, olive oil, and just a general stirfry sauce instead of hoison (similar ingredients)
Thank you!
I’m so happy to hear you liked it!!
A bit too sweet for my taste but that’s easily enough fixed next time, and there WILL be a next time.
Happy you liked it! And yep, changing the sweetness level will be very easy. 🙂
Fixed this last night for dinner using 2 heads of cauliflower …. and it completely disappeared. Everyone loved it!!! I go through 3-4 heads of cauliflower a week because it’s one of my favorite veggies. Nice to find a new way to prepare it. The cornstarch didn’t add any crispiness, so next time I’ll just roast the cauliflower with coconut oil. Definitely going in my regular rotation. The sauce is to die for!!!
Again, this is NOT vegan. Please know your facts before publishing things online. People will believe what you publish.
How so, K? The only ingredient in here that some people who are vegan don’t eat is honey, and if you read the notes you’ll see that it can be substituted with maple syrup or cane sugar. 🙂
Made this tonight FABULOUS!!! Easy and absolutely delicious. Only substitute was vegetable oil instead of grapeseed oil because that’s what we had on hand. Adding to the rotation!!. Hubby was right the sauce is to die for. Thanks so much❤
I’m so happy to hear you love it like I do!
Why grapeseed oil? Could another be used? Excited to try this recipe!
I always use grapeseed oil because of its neutral flavour. You can use any oil as long as the flavour is neutral!
oh my gosh! just had this for dinner tonight & it was amazing. now looking for more vegan inspiration on your blog. thanks for a fab recipe!
I’m so happy to hear you like the recipe!
Whoa! Can I just applaud you, Kristen, for this AWESOME recipe!!!! This is the first recipe that I’ve ever made (in the several years I’ve been following recipes) where I’ve tasted it and said WHOA! Who is this lady?!
Just spectacular. It is soooo good. Extra bonus points since it is lighter and doesn’t involve meat. That is pretty hard to do. Thanks so much.
What a compliment! Thank you!!
I love this lighter vegetarian version, I’ve been eating less meat and this looks like a must try dish.
This is a great meat-free dish. I also like to eat less meat so am always looking for vegetarian dishes. 🙂
Kristen, I made this for my family last night and we all loved it. I actually used broccoli instead and powdered ginger and garlic because I forgot to buy fresh, and it worked perfectly. Thank you!
Great idea to use broccoli. I’m going to try that next time, too!
I don’t know what’s the thing between men and cauliflower, but I’ve noticed that this is the most neglected vegetable by them (maybe because resembles flowers, so it’s too girly?!) Anyway, I love baked cauliflower, and when I decide to make this recipe, with what could I replace a hoisin sauce?
Oh, cool… will do just that! ;).
This looks so, so tasty! I love that it’s baked instead of fried, so totally guilt free too 😉
It’s totally guilt-free! I love when I can go back for seconds and feel good about it. 🙂
Oh my gosh this looks delicious! I wanna make this ASAP.
Thanks, Mel! It really is crazy delicious. 🙂