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–+ servings

General Tso’s Cauliflower

Cauliflower florets baked with a spicy, General Tso’s-inspired sauce to crispy perfection. Gluten-free, plant-based, and just 10 ingredients required!
Author Minimalist Baker
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Bowl of General Tso's Cauliflower with rice and broccoli
4.88 from 33 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 (side servings)
Course Entrée, Side
Cuisine Chinese-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

CAULIFLOWER

  • 8 cups chopped cauliflower, bite-sized florets (1 medium-large head cauliflower as recipe is written)
  • 2 Tbsp avocado oil (if avoiding oil, sub in a mix of chili garlic sauce and maple syrup)
  • 3/4 tsp sea salt*
  • 1/4 cup cornstarch*

SAUCE

  • 2-3 tsp chili garlic sauce
  • 3 Tbsp tamari (or 1/4 cup or 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)

FOR SERVING optional

US Customary - Metric

Instructions

  • Preheat the oven to 450°F (232°C) and get out 2 large baking sheets (use more baking sheets or work in batches if making a larger batch). Line baking sheets with silicone baking mats or foil (parchment paper typically isn’t safe at high temperatures). If using foil, lightly grease with additional oil to prevent sticking.
  • Wash cauliflower and pat dry. In a large mixing bowl, toss the cauliflower with the oil and salt to coat. Sprinkle in the cornstarch and toss again to coat. Arrange the cauliflower on the prepared baking sheet(s) in a single layer, allowing space between the florets to encourage crispiness. Bake for 25-30 minutes, stirring halfway through, until lightly browned and slightly crispy on the edges. Wipe the bowl clean for later use.
  • Prepare the sauce in the same large mixing bowl. Whisk together the chili garlic sauce, tamari, maple syrup, vinegar, ginger, garlic, and red pepper flakes (optional). Taste test and adjust as needed, adding more chili garlic sauce or red pepper flakes for heat, maple syrup for sweetness, or garlic or ginger for zing. We used the full amount of chili garlic sauce.
  • When the cauliflower is lightly browned, remove it from the oven and let it cool slightly. Then transfer it to the mixing bowl of sauce and toss to coat thoroughly.
  • Spread the cauliflower out on the baking sheet again and reserve any extra marinade for serving. Bake for 8-12 minutes or until sizzling, golden brown on the edges, and tender (but not mushy).
  • Optionally, serve the cauliflower with rice or quinoa and steamed veggies, and garnish with green onion, sesame seeds, and any leftover marinade.
  • Best when fresh. Leftovers can be refrigerated in a sealed container up to 3 days and reheated in a 350°F (176 C) oven until warmed through. Not freezer friendly.

Video

Notes

*To reduce sodium content, you can use low sodium tamari and/or reduce sea salt by up to half.
*If avoiding corn, you can omit cornstarch and it will still be flavorful, but it won’t be crispy.
*Adapted from our General Tso’s Tofu and Korean-Style Cauliflower Wings.

Nutrition (1 of 4 servings)

Serving: 1 side serving Calories: 151 Carbohydrates: 21.8 g Protein: 5.2 g Fat: 5.7 g Saturated Fat: 0.8 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 3.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1291 mg Potassium: 641 mg Fiber: 4 g Sugar: 6.9 g Vitamin A: 0 IU Vitamin C: 92 mg Calcium: 55 mg Iron: 1.2 mg