Crispy battered cauliflower in a sweet, spicy, and tangy glaze
General Tso's Cauliflower
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
Cauliflower florets coated in a light batter, fried until crispy, then tossed in a sticky, sweet-spicy General Tso sauce. A plant-based take on the Chinese-American takeout classic.
Cuisine: American, Chinese
Category: Main Course
Difficulty: Medium
Cost: $
Dietary: Vegetarian, Vegan, Dairy-Free
Quick Summary
35 min total time|4 servings|Medium difficulty
Cauliflower florets coated in a light batter, fried until crispy, then tossed in a sticky, sweet-spicy General Tso sauce. A plant-based take on the Chinese-American takeout classic.
AmericanChineseVegetarianVeganDairy-Free
Sarah Chen
(Updated )
General Tso's chicken is one of the most popular Chinese-American dishes ever created, and this cauliflower version proves that the real star was always the sauce. That glossy, sticky, sweet-spicy glaze is addictive whether it coats chicken or cauliflower, and the florets actually hold the sauce better thanks to all their nooks and crannies.
The cauliflower is battered and fried until shatteringly crispy, then tossed in the sauce just before serving so it stays crunchy. Serve it over steamed rice with a side of steamed broccoli for a takeout-style dinner that is entirely plant-based and utterly satisfying.
Ingredients
- 1 large head cauliflower, cut into florets
- 1 cup cornstarch
- 1 cup cold water (for batter)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar or maple syrup
- 1 tablespoon chili garlic sauce
- 3 cloves garlic, minced
- Vegetable oil for frying
Instructions
- 1
Make batter: whisk cornstarch and cold water until smooth. The consistency should be like thin pancake batter.
- 2
Heat 2 inches of vegetable oil in a deep pot to 375°F.
- 3
Dip cauliflower florets in batter, letting excess drip off. Fry in batches for 3-4 minutes until golden and crispy. Drain on a wire rack.
- 4
Make sauce: combine soy sauce, rice vinegar, brown sugar, chili garlic sauce, garlic, and 1 teaspoon cornstarch mixed with 2 tablespoons water in a small saucepan. Simmer for 2-3 minutes until thickened.
- 5
Toss crispy cauliflower with the sauce just before serving. Work quickly to maintain crunch.
- 6
Serve immediately over steamed rice, garnished with sesame seeds and sliced green onions.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with classic coleslaw and cornbread on the side
Substitutions
CauliflowerBroccoli or firm tofu cubes
Both take the batter and sauce well.
Chili garlic sauceSriracha or gochujang
Adjusts the heat and flavor profile slightly.
Brown sugarMaple syrup or honey (not vegan)
Any sweetener balances the soy and vinegar.
Tips & Storage
Pro Tips
For an even crispier coating, double-fry: fry once at 325°F, rest 5 minutes, then fry again at 375°F.
The sauce can be made up to 3 days ahead and reheated.
For a baked version, toss battered cauliflower with oil and bake at 450°F for 25 minutes.
Storage
Best eaten immediately. Leftovers can be refrigerated but will lose crispiness.
Reheating
Reheat cauliflower (without sauce) in a 425°F oven for 10 minutes to re-crisp. Toss with warmed sauce.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates44g
Fat10g
Fiber4g
Sugar8g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I bake instead of fry?
- Yes, spray battered florets with oil and bake at 450°F for 25 minutes, flipping halfway.
- How do I keep it crispy?
- Toss with sauce just before serving. The sauce will soften the coating if it sits too long.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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