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General Tso Cauliflower Recipe

Indulge guilt-free with this easy, baked General Tso Cauliflower! Packed with flavors from hoisin sauce, brown sugar, soy sauce, ginger, and garlic – it's your tasty twist on a classic.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 2 main servings or 4 servings as a side
Calories: 383 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 4 cups fresh cauliflower florets
  • 2 tablespoons canola oil
  • 1 tablespoon corn starch
  • 1 tablespoon low sodium soy sauce
  • 4 to 6 seeded and stemmed dried red chilies
  • Garnish: fresh greens and toasted sesame seeds
For the sauce:
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons sesame oil
  • 2 tablespoons hoisin sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 1 tablespoon dark soy sauce
  • 1 tablespoon grated ginger
  • 4 cloves garlic grated
  • 1 teaspoon corn starch

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
  2. Place the cauliflower in a large mixing bowl.
  3. Whisk together the canola oil, corn starch, and soy sauce in a small bowl.
  4. Pour this mixture over the cauliflower and toss well to coat.
  5. Transfer the cauliflower to a parchment-lined, rimmed baking sheet. Roast in the preheated oven for 25 to 30 minutes.
  6. Turn the cauliflower once halfway through cooking, until tender and golden.
  7. While the cauliflower is roasting, prepare the sauce. Whisk together all sauce ingredients, from the soy sauce to the corn starch, in a bowl.
  8. Heat a large skillet or wok over low heat.
  9. Add the chili peppers and toast for 1 to 2 minutes, or until fragrant.
  10. Pour in the sauce and bring it to a boil over medium heat.
  11. Add the baked cauliflower and toss well until coated. Then, turn off the heat and transfer the cauliflower to a serving dish.
  12. 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

  • Storage Info:
  • Storage Info:
  • Store leftover General Tso Cauliflower in an airtight container in the refrigerator; it will stay good for up to 3 days. Freezing is not recommended as it may affect the texture and flavor. Reheat it in the oven or microwave. For the oven, preheat to 350°F (175°C) and heat for 10-15 minutes; in the microwave, use a microwave-safe dish and heat for 1-2 minutes. 

Nutrition Information

Serving 1serving Calories 383kcal (19%) Carbohydrates 46g (15%) Protein 10g (20%) Fat 20g (31%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 0.5mg (0%) Sodium 1988mg (83%) Potassium 1094mg (31%) Fiber 6g (24%) Sugar 25g (50%) Vitamin A 858IU (17%) Vitamin C 228mg (253%) Calcium 96mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 2main servings or 4 servings as a side

Amount Per Serving

Calories 383

% 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.