Description

General Tso Cauliflower is a deliciously crispy and flavorful vegetarian dish that mimics the classic takeout favorite. Cauliflower florets are battered, breaded, and baked or fried to perfection before being coated in a sweet, sticky, and spicy sauce made with soy sauce, garlic, ginger, and a touch of heat. This recipe offers a healthier, gluten-free alternative that’s perfect for sharing as an appetizer or a main dish.

Ingredients

Scale

Cauliflower and Coating

1 medium head cauliflower
½ cup all purpose gluten free flour mix (60 grams)
½ cup unsweetened almond milk (120 grams)
¼ teaspoon sea salt (1.5 grams)
¼ teaspoon ground black pepper (0.5 grams)
¼ teaspoon garlic powder (0.75 grams)
1 cup crispy gluten free breadcrumbs

General Tso Sauce

1 teaspoon sesame oil (4.5 grams)
2 cloves minced garlic
½ teaspoon grated fresh ginger (2 grams)
¼ cup light soy sauce (60 grams)
¼ cup raw unrefined brown sugar or coconut sugar (50 grams)
2 tablespoons hoisin sauce (30 grams)
1 teaspoon cornstarch + 1 teaspoon water (for slurry)
½ teaspoon sesame seeds (1.5 grams)
1 tablespoon rice wine vinegar (15 grams)
½ cup water or broth (120 grams)
Whole chillis (to boil) or ¼ teaspoon red pepper flakes (for heat)

Garnish

Chopped scallion
Additional sesame seeds

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Instructions

Prepare the Cauliflower: Wash and cut the cauliflower into bite-sized florets. Set aside.
Make the Batter: In a mixing bowl, whisk together the gluten free flour, almond milk, sea salt, ground black pepper, and garlic powder until a smooth batter forms.
Bread the Cauliflower: Dip each cauliflower floret into the batter, then coat them with the crispy gluten free breadcrumbs. Place the coated florets on a tray.
Cook the Cauliflower: Bake or fry the breaded cauliflower florets until they turn golden brown and are crispy on the outside. Baking may take about 20-25 minutes at 400°F (205°C), flipping halfway, or fry until crisp and cooked through.
Prepare the Sauce Base: In a saucepan, heat sesame oil over medium heat. Add minced garlic and grated ginger, sauté until fragrant, about 1-2 minutes.
Mix Sauce Ingredients: Stir in light soy sauce, brown sugar, hoisin sauce, rice wine vinegar, water or broth, and whole chillis or red pepper flakes for heat. Bring the mixture to a simmer.
Thicken the Sauce: Make a slurry by mixing cornstarch with water. Slowly whisk this into the simmering sauce and cook until the sauce thickens and becomes glossy.
Coat the Cauliflower: Add the cooked cauliflower florets to the sauce and gently toss to coat evenly.
Garnish and Serve: Transfer the coated cauliflower to a serving dish. Sprinkle with sesame seeds and chopped scallions for garnish. Serve immediately for best texture and flavor.

Notes

General Tso Cauliflower tastes just like the takeout version! Crispy on the outside and coated in a sweet, sticky, and spicy sauce. Yum!
You can bake or fry the cauliflower depending on your preference for cooking method and crispiness.
Use gluten free ingredients to keep this recipe gluten free-friendly.
Adjust the heat level by adding more or less chili or red pepper flakes.

Nutrition

Serving Size: 1 serving
Calories: 124 kcal
Sugar: 10 g
Sodium: 643 mg
Fat: 2 g
Saturated Fat: 1 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 1 mg