Baked Vegan General Tso Cauliflower
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Calories
218 kcal
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Course
Main Course
Baked Vegan General Tso Cauliflower
Description
Baked Vegan General Tso Cauliflower features bite-sized cauliflower florets coated in a thick batter containing rice flour, tapioca starch, garlic powder, soy sauce, and oil. Baking at 400°F crisps the batter into a light, crunchy coating. The General Tso sauce is prepared separately by sautéing chopped red and green bell peppers with garlic and ginger, then combining soy sauce, brown sugar, rice vinegar, mirin, sesame oil, sambal oelek, and cornstarch slurry to create a balanced sauce that is sweet, tangy, spicy, and umami-rich.
The sauce coats the crispy cauliflower pieces, creating a dish with contrasting textures of tender cauliflower inside and a flavorful, sticky glaze outside. This vegan version provides an alternative to traditional fried chicken while emphasizing fresh peppers and Asian-inspired seasonings.
For even baking, turning the pan midway helps develop uniform browning. Adjusting the sugar type or soy sauce saltiness can tailor the flavor and sodium level. The result is a plant-based dish that can be served as a main or appetizer, suited for those looking for a flavorful vegan meal.
Ingredients
For the Cauliflower
- 1 small head cauliflower chopped into small florets
- 1/2 cup rice flour
- 3 tbsp tapioca starch or use cornstarch
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 2 tsp soy sauce
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 cup water
For the General Tso Sauce
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 cup red bell pepper chopped
- 1/2 cup green bell pepper chopped
- 3 cloves garlic minced
- 2 tsp ginger minced
- 1/3 cup soy sauce
- 3-4 tbsp brown sugar
- 3 tbsp rice vinegar
- 1 tbsp mirin
- 2 tsp sesame oil
- 1 tbsp or more sambal oelek or other Asian chili sauce
- 1/4 tsp salt
- 1/2 cup water
- 1 tbsp cornstarch
Instructions
- Chop your cauliflower florets into equal sizes, and set them aside.
- In a bowl, mix the rest of the ingredients for the batter, until well combined, then mix in the cauliflower florets into the bowl, and toss well to coat. The batter is going to be a thick batter. It will continue to thicken as it sits. So if it's thinner when you mix it, let it sit for a few minutes before adding the florets. You can also add in 1-2 tsp more rice flour as needed to thicken it. Toss the florets until all the batter coats them evenly. There is just enough batter to coat all of the florets.
- Transfer the coated florets to a parchment-lined baking sheet, and bake at 400 degrees F (205 c)for 30-35 minutes.
For the sauce
- Heat oil in a large skillet over medium heat. Add in the bell peppers, and cook until they're starting to get golden on some edges.
- Add in the garlic and ginger, and mix in for a few seconds, then add in the soy sauce, sugar, rice vinegar, mirin, sesame oil, sambal oelek, and salt, and mix in.
- Cook for 2 minutes. Meanwhile, mix your cornstarch into the water until well combined, then add the cornstarch slurry to the skillet, and mix well. Bring this whole mixture to a good boil. Then simmer for another 2 minutes for it to thicken evenly. Let it continue to simmer for another minute if it hasn't thickened enough.
- Switch off heat, then add in your baked cauliflower florets, and toss gently to coat.
- Top the cauliflower florets with sesame seeds, and green onion, and serve as is, or over rice.
Notes
- Using low sodium soy sauce helps reduce overall saltiness without sacrificing flavor.
- Coconut sugar can substitute brown sugar for a different sweetness profile.
- Turn the baking sheet once after 20 minutes to ensure even browning of the cauliflower.
- For a vegan alternative to General Tso Chicken with soy curls, see associated recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 943mg | 39% |
| Potassium | 358mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 652IU | 13% |
| Vitamin C | 71mg | 79% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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