General Tso’s Cauliflower
User Reviews
4.9
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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 (side servings)
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Calories
151 kcal
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Course
Side Dish, Main Course
General Tso’s Cauliflower
Description
This recipe for General Tso’s Cauliflower uses bite-sized cauliflower florets coated with avocado oil, salt, and cornstarch, which when roasted at high heat develop crispy edges and a tender inside. The cornstarch helps create a light crust, adding pleasing texture while baking.
The sauce combines chili garlic sauce, tamari, maple syrup, rice vinegar, minced ginger, garlic, and optional red pepper flakes, yielding a balance of spicy, sweet, tangy, and savory notes typically associated with General Tso’s dishes. Tossing the crispy cauliflower in this sauce distributes bold flavors over the pieces without overpowering their natural sweetness.
Serving the cauliflower with white or brown rice, steamed vegetables, and garnishes like green onions or sesame seeds provides a complete and balanced meal. You can modify the sodium content by using low sodium tamari and adjust crispiness by omitting cornstarch if preferred.
Ingredients
CAULIFLOWER
- 8 cups cauliflower 1 medium-large head cauliflower as recipe is written, chopped, bite-sized florets
- 2 Tbsp avocado oil (if avoiding oil, sub in a mix of chili garlic sauce and maple syrup)
- 3/4 tsp sea salt
- 1/4 cup cornstarch
SAUCE
- 2-3 tsp Chili garlic sauce
- 3 Tbsp tamari (or 1/4 cup or 60 ml coconut aminos)
- 1 Tbsp maple syrup
- 2 Tbsp rice vinegar
- 1 Tbsp ginger minced
- 2 small cloves garlic minced or crushed
- 1/2 tsp red pepper flakes (optional for more heat)
FOR SERVING optional
- white or brown rice (or quinoa or coconut rice)
- mixed vegetables steamed
- green onion thinly sliced
- sesame seeds
Instructions
- Preheat the oven to 450°F (232°C) and get out 2 large baking sheets (use more baking sheets or work in batches if making a larger batch). Line baking sheets with silicone baking mats or foil (parchment paper typically isn’t safe at high temperatures). If using foil, lightly grease with additional oil to prevent sticking.
- Wash cauliflower and pat dry. In a large mixing bowl, toss the cauliflower with the oil and salt to coat. Sprinkle in the cornstarch and toss again to coat. Arrange the cauliflower on the prepared baking sheet(s) in a single layer, allowing space between the florets to encourage crispiness. Bake for 25-30 minutes, stirring halfway through, until lightly browned and slightly crispy on the edges. Wipe the bowl clean for later use.
- Prepare the sauce in the same large mixing bowl. Whisk together the chili garlic sauce, tamari, maple syrup, vinegar, ginger, garlic, and red pepper flakes (optional). Taste test and adjust as needed, adding more chili garlic sauce or red pepper flakes for heat, maple syrup for sweetness, or garlic or ginger for zing. We used the full amount of chili garlic sauce.
- When the cauliflower is lightly browned, remove it from the oven and let it cool slightly. Then transfer it to the mixing bowl of sauce and toss to coat thoroughly.
- Spread the cauliflower out on the baking sheet again and reserve any extra marinade for serving. Bake for 8-12 minutes or until sizzling, golden brown on the edges, and tender (but not mushy).
- Optionally, serve the cauliflower with rice or quinoa and steamed veggies, and garnish with green onion, sesame seeds, and any leftover marinade.
- Best when fresh. Leftovers can be refrigerated in a sealed container up to 3 days and reheated in a 350°F (176 C) oven until warmed through. Not freezer friendly.
Notes
- To lower sodium, use low sodium tamari and reduce added sea salt by up to half.
- If avoiding corn, you can skip the cornstarch, but the cauliflower will not achieve the same crispiness.
- This recipe adapts from General Tso's Tofu and Korean-Style Cauliflower Wings for a flavorful vegetarian option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(side servings)
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1side serving | |
| Calories | 151 | 8% |
| Carbohydrates | 21.8g | 7% |
| Protein | 5.2g | 10% |
| Fat | 5.7g | 9% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 3.7g | 19% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1291mg | 54% |
| Potassium | 641mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6.9g | 14% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 92mg | 102% |
| Calcium | 55mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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