If you’re a fan of classic Chinese takeout, this General Tso’s Cauliflower is a must-try twist on the popular chicken dish. The cauliflower florets are breaded and baked to crispy perfection, then tossed in a sweet, tangy, and slightly spicy sauce. This plant-based version delivers all the bold flavors you love while keeping things light and nutritious. Perfect for a weeknight dinner or a fun appetizer, this recipe is easy to make and packed with flavor.
Ingredients:
Cauliflower
- 1 medium head of cauliflower, chopped into florets (about 4–6 cups)
- 3 large eggs
- 1 cup whole wheat breadcrumbs (any kind)
- 2 tablespoons white sesame seeds
- 1 tablespoon garlic powder
- 1 tablespoon coconut sugar
- ⅛ teaspoon salt
Sauce
- 1 tablespoon chili garlic sauce
- 2½ tablespoons soy sauce or tamari
- ½ tablespoon orange juice
- 1 teaspoon tomato paste
- 1 teaspoon sriracha
- ¼ cup honey
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bread the Cauliflower: In a small bowl, beat the eggs. In a separate bowl, mix together the breadcrumbs, sesame seeds, garlic powder, coconut sugar, and salt.
- Coat the Cauliflower: Dip each cauliflower floret into the beaten eggs, allowing any excess to drip off, then roll in the breadcrumb mixture to coat. Place each coated floret on the prepared baking sheet.
- Bake: Bake the cauliflower for 25–30 minutes, or until golden brown and crispy, flipping halfway through.
- Make the Sauce: In a small saucepan, combine the chili garlic sauce, soy sauce (or tamari), orange juice, tomato paste, sriracha, and honey. Cook over medium heat, stirring occasionally, until the sauce becomes smooth and slightly thickened, which should take about 5 minutes.
- Toss in Sauce: Transfer the baked cauliflower to a large bowl. Pour the warm sauce over the cauliflower and gently toss to coat.
- Garnish and Serve: Serve immediately, garnished with extra sesame seeds and green onions if desired.
Conclusion:
This General Tso’s Cauliflower is a crowd-pleaser that combines crispy baked cauliflower with a rich, flavorful sauce. It’s a healthier take on the classic dish, with all the tangy, spicy, and sweet notes you crave. Whether you’re making it as a main dish or an appetizer, it’s sure to be a hit at the dinner table. Enjoy this guilt-free takeout-inspired treat!
Crispy General Tso’s Cauliflower with Sweet and Spicy Sauce
Ingredients
Cauliflower
- 1 medium head of cauliflower chopped into florets (about 4–6 cups)
- 3 large eggs
- 1 cup whole wheat breadcrumbs any kind
- 2 tablespoons white sesame seeds
- 1 tablespoon garlic powder
- 1 tablespoon coconut sugar
- ⅛ teaspoon salt
Sauce
- 1 tablespoon chili garlic sauce
- 2½ tablespoons soy sauce or tamari
- ½ tablespoon orange juice
- 1 teaspoon tomato paste
- 1 teaspoon sriracha
- ¼ cup honey
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bread the Cauliflower: In a small bowl, beat the eggs. In a separate bowl, mix together the breadcrumbs, sesame seeds, garlic powder, coconut sugar, and salt.
- Coat the Cauliflower: Dip each cauliflower floret into the beaten eggs, allowing any excess to drip off, then roll in the breadcrumb mixture to coat. Place each coated floret on the prepared baking sheet.
- Bake: Bake the cauliflower for 25–30 minutes, or until golden brown and crispy, flipping halfway through.
- Make the Sauce: In a small saucepan, combine the chili garlic sauce, soy sauce (or tamari), orange juice, tomato paste, sriracha, and honey. Cook over medium heat, stirring occasionally, until the sauce becomes smooth and slightly thickened, which should take about 5 minutes.
- Toss in Sauce: Transfer the baked cauliflower to a large bowl. Pour the warm sauce over the cauliflower and gently toss to coat.
- Garnish and Serve: Serve immediately, garnished with extra sesame seeds and green onions if desired.