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.
More cauliflower recipes
For more inspiration, check out all of my dinner ideas!
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!
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!!