Vegan General Tso Cauliflower
This Vegan General Tso Cauliflower is a plant-based twist on the beloved Chinese-American takeout classic featuring crispy cauliflower florets in a sweet, sticky, and spicy sauce. This vegan recipe delivers bold restaurant-quality flavors entirely from plant-based ingredients that will satisfy even the most devoted meat eaters.
Crispy cauliflower coated in a sweet and spicy General Tso sauce makes a showstopping vegan dinner better than takeout.
Nutrition per serving
Ingredients
main
sauce
coating
aromatics
Instructions
Make the Sauce
In a small bowl whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, chili paste, and minced garlic. Set aside. This sauce can be made ahead of time and stored in the refrigerator for up to three days.
Coat and Bake Cauliflower
Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets in a bowl with the cornstarch and a pinch of salt until evenly coated. Spread on a lined baking sheet and bake for 25 minutes, flipping halfway, until golden and crispy.
Cook the Sauce
Pour the prepared sauce into a small saucepan over medium heat and cook for 2 to 3 minutes stirring constantly until it thickens slightly. If the sauce becomes too thick add a tablespoon of water to loosen it.
Toss and Serve
Add the crispy baked cauliflower to the thickened sauce and toss until every piece is well coated. Serve immediately over steamed rice garnished with sliced scallions and sesame seeds.
Substitutions
Common mistakes
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