This General Tso’s Cauliflower is a flavorful vegetarian take on the classic chicken dish. Bite-sized cauliflower florets are breaded, baked until crisp, and tossed in a sticky, slightly spicy sauce for a crowd-pleasing meal that also works great for meal prep.
How to Make General Tso’s Cauliflower
Classic General Tso’s is known for its crispy chicken and addictive sauce. This recipe swaps chicken for cauliflower, keeping the bold flavors and satisfying texture while making it vegetarian. The method focuses on creating a crunchy exterior and a glossy sauce that clings to every floret.
Cauliflower: Dip, Coat, Bake
To achieve a crunchy, fried-like coating without deep frying, remember these three steps: dip the florets in an egg wash, coat them in a seasoned breadcrumb mixture, then bake until golden. Cut the cauliflower into even, bite-sized florets so they cook uniformly.
Bake at 400°F (about 200°C) for 25–30 minutes total, flipping once halfway through. The first 15 minutes set the coating, and the remaining time finishes the browning and crisping.
How to Make This Gluten-Free
Use gluten-free breadcrumbs and substitute tamari for soy sauce. This keeps the texture and flavor while accommodating gluten-free diets.
How to Make This Vegan
For a vegan version, skip the eggs and use a thin binder such as melted coconut oil, aquafaba, or a plant-based milk mixed with a tablespoon of cornstarch to help the breadcrumbs adhere. Replace honey in the sauce with maple syrup or another liquid sweetener.
Sauce: Sticky, Sweet, Slightly Spicy
General Tso’s sauce balances heat and sweetness and finishes sticky so it coats the cauliflower. This version is refined-sugar-free and uses simple pantry ingredients to get that familiar taste.
- chili garlic sauce
- soy sauce (or tamari)
- orange juice
- tomato paste
- sriracha
- honey (or maple syrup for vegan)
After the florets are golden and slightly cooled, toss them gently in a large bowl with the sauce so every piece gets evenly coated. To reduce heat for kids, increase the sweetener slightly or use less chili garlic sauce.
Easy Vegetarian Lunch Idea
This recipe is ideal for batch cooking. Roast the cauliflower and prepare a grain on the side—sticky white rice, brown rice, quinoa, or cauliflower rice all work well. Divide grains into containers, top with the sauced cauliflower, and store in the fridge for an easy grab-and-go lunch or dinner throughout the week.
Want to make extra? Double or triple the ingredients to feed a crowd or build a week’s worth of meals.
More Vegetarian Takeout Recipes
- Kung Pao Quinoa Bowls
- Healthy Instant Pot Fried Rice
- Asian Zing Cauliflower Wings
- Vegan Pad Thai
- Vegetarian Creamy Cashew Curry
Recipe: General Tso’s Cauliflower
Prep: 20 mins Cook: 25 mins Total: 45 mins Servings: 4
Ingredients
Cauliflower
- 1 medium head of cauliflower, chopped into florets (about 4–6 cups)
- 3 large eggs (for vegan option, use aquafaba or plant milk + cornstarch)
- 1 cup whole wheat breadcrumbs (use gluten-free breadcrumbs if needed)
- 2 tablespoons white sesame seeds
- 1 tablespoon garlic powder
- 1 tablespoon coconut sugar (or brown sugar)
- 1/8 teaspoon salt
Sauce
- 1 tablespoon chili garlic sauce
- 2½ tablespoons soy sauce or tamari
- 1/2 tablespoon orange juice
- 1 teaspoon tomato paste
- 1 teaspoon sriracha
- 1/4 cup honey (or maple syrup for vegan)
Instructions
- Preheat the oven to 400ºF (200ºC). Lightly spray a baking sheet with nonstick spray or line with parchment.
- Wash and thoroughly dry the cauliflower, then cut into even, bite-sized florets.
- In a medium bowl, whisk the eggs until combined. Set aside.
- In a large bowl, combine breadcrumbs, sesame seeds, garlic powder, coconut sugar, and salt.
- Dip each cauliflower floret into the egg wash, ensuring it’s fully coated, then press into the breadcrumb mixture to cover evenly. Arrange coated florets on the prepared baking sheet.
- Bake for 15 minutes at 400ºF, then carefully flip each piece and bake for another 10–15 minutes until golden and crisp.
- While the cauliflower bakes, whisk together all sauce ingredients in a large bowl: chili garlic sauce, soy sauce (or tamari), orange juice, tomato paste, sriracha, and honey.
- When the cauliflower is done, let it cool for about 5 minutes, then transfer to the bowl with the sauce. Toss gently to coat every floret.
- Serve hot over rice or your preferred grain. Garnish with extra sesame seeds and red pepper flakes if desired.
Tips & Notes
- Nutrition information provided below excludes rice or grains served with the dish.
- To keep the coating crisp, reheat in the oven or an air fryer rather than the microwave.
- Adjust the heat by reducing chili garlic sauce or sriracha and increasing the sweetener slightly for a milder version.
- For extra crunch, pulse the breadcrumbs with a handful of panko before coating.
Nutrition (per serving)
Calories: 300 kcal, Carbohydrates: 44 g, Protein: 13 g, Fat: 8 g, Fiber: 3 g, Sugar: 27 g. Nutrition is an estimate and should be used as a guideline only.