4.6 from 74 votes
General Tso's Cauliflower (Baked or Air Fried)
General Tso's Cauliflower offers crispy baked florets coated in a seasoned breadcrumb layer, smothered in a tangy, sweet, and savory General Tso's sauce made from soy, rice vinegar, brown sugar, tomato paste, garlic, and ginger. It can be prepared in an oven or air fryer for a crunchy texture complementing the thick sauce.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
3
servings
Calories:
420 kcal
Course:
Side Dish, Main Course, Appetizer
Cuisine:
Chinese
Ingredients
Cauliflower
- ½ head cauliflower
- ½ cup flour 60g
- 2 large egg whisked
- 1 cup panko breadcrumbs 50 g
- ¼ tsp black pepper
- ¼ tsp salt
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 servings
Amount Per Serving
Calories 420
% 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.