Vegan General Tso’s Cauliflower
This Vegan General Tso’s Cauliflower is a hearty, flavorful dish that brings a beloved takeout classic right to your kitchen, using wholesome ingredients. I love how the crispy cauliflower pairs perfectly with the sticky, sweet, and spicy sauce.
I remember the first time I tried General Tso’s tofu back in my college days, and I've always loved how satisfying that sweet and spicy flavor can be.
When I transitioned to a vegan lifestyle, I knew I had to recreate that dish using cauliflower - and let me tell you, it did not disappoint!
This recipe feels like a warm hug, and it’s so simple to whip up for a cozy night in or a dinner with friends.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using almond almond milk, but any plant-based almond milk will work. If you're looking for a gluten-free option, just make sure to choose gluten-free soy sauce or tamari. The cornstarch gives the cauliflower that lovely crispiness, so don’t skip that part!
Tips & Notes
- •For extra crunch, try double-coating your cauliflower by dipping it back into the almond milk mixture and cornstarch before baking.
- •I like to make extra sauce and serve it on the side for those who want a little more!
Recipe Variations
- •You can toss in some broccoli florets with the cauliflower for added color and nutrition.
- •If you're feeling adventurous, add some sliced bell peppers to the baking sheet for a colorful twist.
Storage & Freezing
This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Just reheat in the oven to keep that crispiness!
Frequently Asked Questions
Can I use frozen cauliflower?
Yes, you can! Just make sure to thaw and drain it well before coating. It might not get as crispy, but it'll still be tasty.
Rate this Recipe
Loading votes...
You May Also Like
Snickerdoodles
Indulge in these soft and chewy vegan snickerdoodles, perfectly spiced with cinnamon and sugar for a delightful treat.
Vegan Ranch Dressing (Silken Tofu)
This creamy ranch dressing made with silken tofu is my go-to for salads and veggie dips. It's simple, light, and packed with flavor!
Vegan Singapore Noodles
These Vegan Singapore Noodles are a colorful, delightful dish that brings a taste of Southeast Asia right to your home. I love how the curry powder adds warmth and depth, making every bite a little adventure.
This Vegan General Tso’s Cauliflower is a hearty, flavorful dish that brings a beloved takeout classic right to your kitchen, using wholesome ingredients. I love how the crispy cauliflower pairs perfectly with the sticky, sweet, and spicy sauce.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, combine the cornstarch and plant-based almond milk. Whisk until smooth.
- 3
Add the cauliflower florets to the bowl and toss until they're well-coated with the mixture.
- 4
Spread the coated cauliflower on the baking sheet in a single layer. Bake for about 25-30 minutes, flipping halfway through, until they’re golden and crispy.
- 5
While the cauliflower is baking, prepare the sauce. In a small saucepan over medium heat, combine the soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Bring to a simmer.
- 6
Let the sauce simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly.
- 7
Once the cauliflower is done baking, remove it from the oven and drizzle the sauce over it. Toss gently to coat.
- 8
Serve hot, garnished with chopped green onions and sesame seeds. Enjoy!
Comments
Loading comments...