General Tso Cauliflower Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2 main servings or 4 servings as a side
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Calories
383 kcal
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Course
Main Course
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Cuisine
Chinese
General Tso Cauliflower Recipe
Description
General Tso Cauliflower substitutes crisp roasted cauliflower for the traditional fried chicken, delivering a dish that is flavorful and texturally appealing. Fresh cauliflower florets are coated with a mixture of canola oil, corn starch, and soy sauce, then roasted at high temperature to achieve a tender interior with a golden exterior. While roasting, a sauce combining soy sauces, rice vinegar, sesame oil, hoisin sauce, brown sugar, ginger, and garlic is prepared and brought to a boil with toasted dried red chilies to infuse heat and fragrance.
The baked cauliflower is then combined with the sauce in a skillet, ensuring each piece is well coated for a balance of sweet, tangy, and spicy flavors. Garnish with toasted sesame seeds and fresh greens for contrast. This dish serves well as a main or side, especially for those seeking a vegetable-forward option with bold flavors.
Leftover General Tso Cauliflower keeps well refrigerated for up to three days. It is best reheated in an oven at 350°F for 10-15 minutes or briefly in a microwave to retain its texture. Freezing is not recommended as it can compromise the cauliflower's texture and overall flavor.
Ingredients
- 4 cups cauliflower fresh florets
- 2 tablespoons canola oil
- 1 tablespoon corn starch
- 1 tablespoon soy sauce low sodium
- 4 to 6 dried red chilies seeded and stemmed
- fresh greens toasted sesame seeds; for garnish
- sesame seeds toasted sesame seeds; for garnish
For the sauce:
- 3 tablespoons soy sauce low sodium
- 2 tablespoons rice vinegar unseasoned
- 2 teaspoons sesame oil
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon dark soy sauce
- 1 tablespoon ginger grated
- 4 cloves garlic grated
- 1 teaspoon corn starch
Instructions
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
- Place the cauliflower in a large mixing bowl.
- Whisk together the canola oil, corn starch, and soy sauce in a small bowl.
- Pour this mixture over the cauliflower and toss well to coat.
- Transfer the cauliflower to a parchment-lined, rimmed baking sheet. Roast in the preheated oven for 25 to 30 minutes.
- Turn the cauliflower once halfway through cooking, until tender and golden.
- While the cauliflower is roasting, prepare the sauce. Whisk together all sauce ingredients, from the soy sauce to the corn starch, in a bowl.
- Heat a large skillet or wok over low heat.
- Add the chili peppers and toast for 1 to 2 minutes, or until fragrant.
- Pour in the sauce and bring it to a boil over medium heat.
- Add the baked cauliflower and toss well until coated. Then, turn off the heat and transfer the cauliflower to a serving dish.
- Garnish as desired. I like to serve this with some crisp greens added to the plate right before serving. It adds a little textural variety as well as color. This time I used fresh bok choy leaves, but you could also use Chinese cabbage or sliced scallions. I also add some toasted sesame seeds. Serve and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Avoid freezing to maintain texture and flavor quality.
- Reheat in the oven at 350°F for 10-15 minutes or microwave for 1-2 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2main servings or 4 servings as a side
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 383kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 0.5mg | 0% |
| Sodium | 1988mg | 83% |
| Potassium | 1094mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 25g | 50% |
| Vitamin A | 858IU | 17% |
| Vitamin C | 228mg | 253% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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