Description
This General Tso’s Cauliflower recipe offers a flavorful, plant-based twist on the classic Chinese-American dish using crispy roasted cauliflower florets tossed in a tangy, sweet, and spicy sauce. Perfect as a main or side dish, it’s baked to perfection for a healthier yet satisfying meal.
Ingredients
Cauliflower
- 8 cups chopped cauliflower, bite-sized florets (1 medium-large head cauliflower)
- 2 Tbsp avocado oil (or substitute with a mix of chili garlic sauce and maple syrup if avoiding oil)
- 3/4 tsp sea salt
- 1/4 cup cornstarch
Sauce
- 2-3 tsp chili garlic sauce
- 3 Tbsp tamari (or 1/4 cup / 60 ml coconut aminos)
- 1 Tbsp maple syrup
- 2 Tbsp rice vinegar
- 1 Tbsp minced ginger
- 2 small cloves garlic, minced or crushed
- 1/2 tsp red pepper flakes (optional for more heat)
To Serve (Optional)
- White rice or quinoa
- Steamed vegetables
- Thinly sliced green onion
- Sesame seeds
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 450°F (232°C). Prepare 2 large baking sheets by lining them with silicone baking mats or foil; if using foil, lightly grease it with oil to prevent sticking.
- Toss Cauliflower: Wash and thoroughly dry the cauliflower. In a large mixing bowl, toss the florets with avocado oil and sea salt. Sprinkle cornstarch over the cauliflower and toss again to coat evenly.
- Bake Cauliflower First Time: Spread the coated cauliflower florets in a single layer on the baking sheets, allowing space between each piece. Bake for 25-30 minutes, stirring halfway through, until the cauliflower is lightly browned and edges are slightly crispy. Clean the bowl for the sauce preparation.
- Make the Sauce: In the same large mixing bowl, whisk together chili garlic sauce, tamari, maple syrup, rice vinegar, minced ginger, minced garlic, and optional red pepper flakes. Adjust seasoning to taste by adding more chili garlic sauce or maple syrup if needed.
- Toss Cauliflower in Sauce: Remove the cauliflower from the oven and let it cool slightly. Transfer it to the bowl with the sauce and toss thoroughly to coat each piece.
- Bake Cauliflower Second Time: Spread the sauced cauliflower evenly back onto the baking sheet. Reserve any leftover marinade for serving. Bake for an additional 8-12 minutes until the cauliflower is sizzling, golden brown on the edges, and tender but not mushy.
- Serve: Serve the General Tso’s Cauliflower hot, optionally alongside white rice or quinoa and steamed veggies. Garnish with thinly sliced green onion, sesame seeds, and drizzle with any reserved sauce.
- Storage: Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (176°C) oven until warmed through. Not suitable for freezing.
Notes
- Use silicone mats or foil for high-heat baking; parchment may burn at 450°F.
- To avoid oil, substitute avocado oil with a mix of chili garlic sauce and maple syrup in the coating step.
- Adjust spice levels by varying chili garlic sauce and red pepper flakes quantities.
- Ensure cauliflower is dry before coating to achieve maximum crispiness.
- Not freezer friendly; best consumed within 3 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Chinese-American
