This Crispy Vegan General Tso’s Cauliflower is the ultimate plant-based twist on a classic takeout favorite. Each bite delivers perfectly crispy cauliflower coated in a sticky, sweet, and slightly spicy sauce, bursting with garlic and ginger flavor. Serve it over steamed rice for a weeknight dinner that feels indulgent but is entirely vegan and wholesome.
The combination of crunchy panko coating, tender roasted florets, and a rich, flavorful sauce makes this dish irresistible. The sweet maple syrup and tangy rice vinegar balance perfectly with the savory hoisin and soy sauce, while sesame oil and fresh ginger add that signature aroma. It’s a dish that’s both comforting and exciting—perfect for dinner parties, family meals, or a cozy solo feast.
Why You’ll Love This Recipe
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Crispy & Flavorful: Panko-battered cauliflower stays crunchy even under the sauce.
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Vegan Comfort Food: Plant-based, indulgent, and fully satisfying.
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Easy Weeknight Dinner: Minimal prep with oven-baked cauliflower.
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Sweet & Spicy Sauce: Balanced flavors with a sticky, glossy finish.
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Kid-Friendly: Perfectly mild yet flavorful, with optional extra spice.
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Customizable: Add extra veggies or adjust sauce heat to taste.
Ingredient Breakdown
Cauliflower: The star of the dish, providing a tender yet meaty texture that crisps beautifully when baked.
All-Purpose Flour & Plant Milk: Form the batter that allows the panko coating to stick and creates a light, crispy shell.
Panko Breadcrumbs: Deliver extra crunch and hold up well under the sauce.
Garlic Powder & Onion Powder: Infuse subtle savory depth into the batter.
Sesame Oil: Adds a rich, nutty flavor to the sauce that complements the sweetness and spice.
Garlic & Ginger: Provide signature aromatic flavor that defines General Tso’s sauce.
Soy Sauce & Hoisin: Give the sauce umami depth and a slight sweetness.
Rice Vinegar: Balances the richness with acidity, enhancing the overall flavor.
Maple Syrup: Sweetens the sauce naturally, creating the classic sticky glaze.
Cornstarch Slurry: Thickens the sauce for perfect coating without being runny.
Garnish: Sesame seeds and green onions add visual appeal, texture, and extra flavor.
Pro Tips
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Pat Dry Cauliflower: Remove excess moisture before coating to ensure crispiness.
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Don’t Skip Panko: Regular breadcrumbs won’t give the same crunch.
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Toss Quickly: Coat the cauliflower in sauce just before serving to keep it crisp.
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Adjust Sweetness & Heat: Add more maple syrup or a dash of sriracha to balance flavors.
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Use a Wire Rack: Baking cauliflower on a wire rack prevents soggy bottoms.
Ingredient Swaps or Variations
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Gluten-Free Option: Use gluten-free flour and panko for a celiac-friendly version.
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Extra Vegetables: Add broccoli, snap peas, or bell peppers for more color and nutrition.
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Spicy Variation: Stir in red pepper flakes, sriracha, or chili garlic sauce for heat.
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Sweetener Swap: Use agave, brown rice syrup, or coconut sugar instead of maple syrup.
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Alternative Protein: Toss baked tofu or tempeh in the same sauce for extra protein.
Serving Suggestions
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Serve over steamed jasmine or brown rice for a complete meal.
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Garnish with fresh cilantro, sliced green onions, or toasted sesame seeds.
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Pair with stir-fried vegetables or a simple Asian slaw for extra crunch and color.
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Drizzle with extra sauce on the side for dipping.
Make Ahead + Storage Tips
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Prepare in Advance: Coat cauliflower in batter and panko up to 24 hours ahead; store in the fridge.
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Storage: Keep leftover cauliflower and sauce in separate containers in the fridge for up to 3 days.
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Reheating: Bake at 400°F (200°C) for 8–10 minutes to restore crispiness before tossing in warmed sauce.
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Freeze: Freeze cooked cauliflower separately and sauce separately; thaw overnight before reheating.
Cultural or Historical Notes
General Tso’s chicken originated in Chinese-American cuisine and is known for its sweet, savory, and slightly spicy flavor profile. This vegan twist replaces meat with cauliflower, creating a lighter, plant-based version without sacrificing the classic taste. It’s a nod to traditional flavors while embracing modern dietary preferences.
Frequently Asked Questions (FAQ)
Q: Can I air-fry the cauliflower instead of baking?
A: Yes! Air-fry at 400°F (200°C) for 12–15 minutes for crisp, golden results.
Q: How can I make it spicier?
A: Add sriracha, chili paste, or red pepper flakes to the sauce to taste.
Q: Can I make this gluten-free?
A: Absolutely—use gluten-free flour and panko or crushed gluten-free cereal.
Q: Can I store the cauliflower with sauce already coated?
A: It’s best to store separately; coating in sauce too early will make the cauliflower soggy.
Q: What other garnishes work well?
A: Fresh cilantro, toasted sesame seeds, sliced jalapeño, or extra green onions add flavor and presentation appeal.
Easy Vegan General Tso’s Cauliflower
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Whisk flour, plant milk, garlic powder, onion powder, and salt to form a batter. Place panko in a separate bowl.
- Dip cauliflower into batter, let excess drip, then coat in panko. Place on baking sheet.
- Bake 25–30 minutes, flipping halfway, until crispy and golden.
- Meanwhile, heat sesame oil in saucepan. Add garlic and ginger, sauté 1–2 minutes.
- Stir in soy sauce, vinegar, hoisin, and maple syrup. Simmer, then add cornstarch slurry and cook until thickened.
- Toss baked cauliflower in sauce until well coated.
- Serve over rice with sesame seeds and green onions.