General Tso's Cauliflower (Baked or Air Fried)
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3 servings
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Calories
420 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Chinese
General Tso's Cauliflower (Baked or Air Fried)
Description
This dish prepares cauliflower florets coated in flour, whisked eggs (or flaxseed mixture for a vegan option), and seasoned panko breadcrumbs, baked at 400°F until crisp. The breading creates a crunchy exterior while keeping the cauliflower tender inside. Alternatively, the florets can be air fried at 375°F for 10-12 minutes to achieve similar crispiness.
The sauce combines sesame oil, garlic, fresh grated ginger, vegetable broth, soy sauce, rice vinegar, brown sugar, and tomato paste, thickened with cornstarch slurry. This blend creates General Tso's signature balance of sweetness, tanginess, and umami. After the sauce thickens, it’s drizzled over the cauliflower for coating.
Serve the sauced cauliflower over warm rice or quinoa to complete the meal, adding a satisfying texture contrast and layered flavors. The recipe also accommodates vegan preferences by substituting the egg wash with a flaxseed mixture.
Ingredients
Cauliflower
- ½ head cauliflower
- ½ cup flour 60g
- 2 large egg whisked
- 1 cup panko breadcrumbs 50 g
- ¼ tsp salt
- ¼ tsp black pepper
General Tso's Sauce
- 1 Tbsp sesame oil 15 mL
- 2 cloves garlic minced
- 1 Tbsp ginger fresh grated
- ½ cup vegetable broth 120 mL
- ¼ cup soy sauce 60 mL
- ¼ cup rice vinegar 60 mL
- ¼ cup brown sugar 50 g
- 2 Tbsp tomato paste 30 g
- 2 Tbsp cornstarch 15 g, dissolved in 2 Tbsp (30 mL) cold water
Instructions
- Prep: Preheat oven to 400°F (204°C)*. Arrange workspace, placing flour, egg, and panko in separate bowls. Mix salt and pepper into panko. Cut cauliflower into bite-sized florets.
- Dredge: Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes until crispy.
- Sauce: Set a small saucepan over medium heat and add the sesame oil, garlic, and ginger. Cook for 2 minutes, until fragrant, then add remaining sauce ingredients except the cornstarch mixture. Whisk to combine and bring to a simmer. While whisking, slowly pour in the cornstarch mixture. It should thicken quite quickly; if not, continue simmering until thick.
- Assemble: Drizzle sauce over the baked cauliflower and gently toss to coat.
- Serve cauliflower over warm rice or quinoa.
Notes
- To use an air fryer, cook cauliflower florets in a single layer at 375°F (190°C) for 10 to 12 minutes until crispy.
- For a vegan substitute for eggs, mix 2 tablespoons ground flaxseed with 5 tablespoons water as a flax egg alternative.
- The flax egg replaces the eggs in the coating step and should be prepared before starting the breading process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 420kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 0g | 0% |
| Cholesterol | 124mg | 41% |
| Sodium | 1594mg | 66% |
| Potassium | 438mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 32.2mg | 36% |
| Calcium | 40mg | 4% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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