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Baked Vegan General Tso Cauliflower
5 from 69 votes

Baked Vegan General Tso Cauliflower

This recipe bakes cauliflower florets coated in a thick rice flour and tapioca starch batter until crispy, then tosses them in a vibrant General Tso sauce made with bell peppers, garlic, ginger, soy sauce, and a balance of sweet, tangy, and spicy elements. The baked method avoids frying while still delivering a satisfying texture and flavor.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4
Calories: 218 kcal
Course: Main Course
Cuisine: Chinese, American

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

    Cup of Yum
  1. Chop your cauliflower florets into equal sizes, and set them aside.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. 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.
  4. Switch off heat, then add in your baked cauliflower florets, and toss gently to coat.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 218

% 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.