General Tso Cauliflower (Vegan)
Ever since discovering this battered and baked cauliflower wings recipe, I’ve been obsessed with it. Whether I toss them in a buffalo sauce after baking or this General Tso sauce, these cauliflower bites are delicious. Although, I wouldn’t go so far as to say that cauliflower wings taste like wings, they’re delicious in their own way. Especially served with this vegan General Tso sauce.
Ingredients
For these vegan General Tso cauliflower bites, here’s everything you’ll need.
- Cauliflower florets
- All Purpose Flour
- Water
- Panko
For the General Tso sauce:
- Oil (I use avocado)
- Fresh garlic and ginger
- Rice vinegar
- Hoisin sauce
- Tamari
- Chili crisp (or sriracha)
- Brown sugar
- Sesame oil
- Water
- Arrowroot flour (or cornstarch)
How to Make Vegan General Tso Cauliflower
This recipe is fairly easy to make, it just takes a little bit of time in the oven. But while the oven is doing all the work, you can whip up the sauce and have that ready to go by them time the cauliflower bites are done baking.
In a large bowl, combine the flour, salt and water to make a batter for the cauliflower. In another bowl, add the panko and set them aside.
Once you have your cauliflower florets ready (washed and dried), you can toss them in the batter. Use a fork to remove and let any excess batter drip off.
Transfer to the bowl with the panko and coat.
Repeat with all remaining cauliflower and place them on a lined (large) baking sheet. You may want to use two baking sheets to make sure the florets are spaced out so they can get crispy.
I use this baking sheet and it fits them all on one (I love it!).
Bake them for 24 minutes, flipping halfway through.
Make the Sauce
While those are baking, it’s time to whisk up the General Tso sauce.
Once the cauliflower florets are done baking and the sauce has cooled. Transfer the cauliflower to a large bowl and pour in the sauce as needed to coat (you will have leftover sauce).
Place back on the baking sheet and bake for eight to nine minutes to get crispy again.
Prep Tips
- Buy pre-cut cauliflower florets: I don’t know about you, but I hate chopping cauliflower florets. Little bits of the cauliflower gets everywhere and it’s such a pain. I don’t buy too many pre-cut veggies, but cauliflower is one of them.
- Cut the cauliflower roughly the same size: even if using pre-cut, try and cut them all relatively the same size. This helps to ensure they bake evenly.
- Make the sauce ahead of time: the General Tso sauce can be made ahead of time and kept in the fridge to save time.
Cooking Tips
- Spread out the cauliflower: use a large baking sheet to ensure that the cauliflower is well spaced out. If you need to, use two. Or use this extra large baking tray (I have two of them and love them).
- Keeping the cauliflower crispy: the bites will be super crispy when you remove them from the oven. Once you add the sauce, it will lose some of that crispiness. Be sure to place them back in the oven to re-crisp them, you can broil for a few minutes if needed, but keep an eye on them to avoid burning.
Substitutions
- Gluten-Free: this will work with a gluten-free all purpose flour and gluten-free panko. Be sure to buy a gluten-free hoisin sauce and use tamari, which is gluten-free.
- Chili crisp: use sriracha instead.
- Brown sugar: use another type of granulated sugar or coconut sugar.
- Arrowroot flour: use cornstarch instead.
Other Cauliflower Recipes to try
- Miso Roasted Cauliflower
- Smoky Cauliflower Tacos with Spiced Almonds
- Seared Harissa Glazed Cauliflower Steaks with Lentils
- Roasted Spiced Cauliflower Salad with Wild Rice and Halloumi
Are you ready to make these vegan General Tso cauliflower bites? Let’s get to it!
If you make these vegan General Tso cauliflower bites please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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General Tso Cauliflower (Vegan)
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6
- Category: side
- Method: oven, stovetop
- Cuisine: Chinese American
Description
These crunchy and crispy vegan General Tso cauliflower bites are battered and baked and then tossed in a delicious sticky General Tso sauce.
Ingredients
For the cauliflower:
- 1 head cauliflower, cut into florets (bite-sized)
- 1 cup all purpose flour
- 1/2 tsp kosher salt
- 1 cup water
- 1 1/3 cup panko
For the General Tso Sauce:
- 1 tsp avocado oil (or other neutral flavour oil)
- 3 garlic cloves, minced
- 1 tsp ginger, minced
- 2 tbsp rice vinegar
- 3 tbsp hoisin sauce
- 6 tbsp tamari (light), or light soy sauce
- 2 tsp chili crisp (or sriracha)
- 1/4 cup brown sugar (light)
- 2 tsp sesame oil (toasted)
- 2/3 cup water
- 2 tsp arrowroot flour (or cornstarch)
For topping:
- 2 stalks green onions, light and white parts only, thinly sliced on a bias
- sesame seeds, for garnish (optional)
Instructions
- Preheat the oven to 450℉ and line a large baking sheet with parchment paper. If needed, use two baking sheets to be sure the cauliflower is spread out.
- In a large bowl, combine the flour, salt and water and whisk well to form a thick batter.
- In another large bowl, pour in the panko and set aside.
- Dip each floret into the wet batter, tapping off any excess and then add to the panko. Coat with the panko and then transfer to the baking sheet until all florets are done.
- Transfer to the oven and bake for 24 minutes, flipping halfway through.
- While the cauliflower is baking, make the sauce. In a small saucepan, heat the oil over medium-low heat and once hot, toss in the garlic and ginger. Cook until fragrant, about 30 seconds to 1 minute.
- Increase the heat to medium and add the rice vinegar, hoisin, tamari, chili crisp (or sriracha), brown sugar and sesame oil and stir well to combine. Cook for two to three minutes, until just starting to thicken.
- In a small bowl, whisk together the water and arrowroot (or cornstarch). Once combined, add to the sauce and continue whisking for a few minutes, until thickened and reduced, about three to five minutes. Remove from the heat and let cool.
- Once the cauliflower florets are done baking and the sauce has cooled. Transfer the cauliflower to a large bowl and pour in the sauce as needed to coat (you will have leftover sauce). Place back on the baking sheet and bake for eight to nine minutes to get crispy again.
- Remove and top with green onion and sesame seeds. Serve while hot!
