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
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More cauliflower recipes
For more inspiration, check out all of my dinner ideas!
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!
Outrageously amazingly off-the-charts spectacular.
Will rate it later. Making it now. You had me at “If you’re making rice, start that first.”
This recipe was soo delicious! made it tonight and will be making it again tomorrow =) This recipes is also really easy to adjust for sweetness and spiciness.
Thanks, Amanda!
Absolutely delicious. So beautifully tasty. Thank you
Thank you for letting us know you loved the recipe!
This is divine. I will definitely make it again
That is so great to hear! Hooray!!
We loved it!!
That is so wonderful to hear! Thanks, Lisa!
Just tried this for the first time and it turned out great! Thanks for the recipe!
Thanks for coming back to let us know that the recipe was a hit, Maggie!
Love this
My husband and I made this recipe this evening, served it with jasmine rice and loved it! Will definitely be making this one again.
I’m so happy to hear you liked the recipe!
Delicious!! Next time I make it I think I’ll zest some orange peel over it as I serve it.
That’s a great idea!
I made this a few weeks ago for a meal with a friend. I ate one serving and she finished off the rest, aka 2+ servings. I did not have scallions, but did have chives for close to a green onion color and flavor. The flavor was good although I would use more garlic and ginger next time to amp up the spiciness.
Happy to hear you enjoyed the recipe.
Yum, yum. My new love!
That makes me so happy to hear! Hooray!