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Easy Vegan General Tso's Cauliflower Recipe

This Vegan General Tso's Cauliflower recipe transforms cauliflower into a crispy, sauce-coated plant-based masterpiece with bold sweet, spicy, and tangy flavors—ready in under 45 minutes.
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Prep Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese-Inspired
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 medium head cauliflower cut into bite-sized florets
  • 3/4 cup all-purpose flour
  • 3/4 cup unsweetened plant milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 1/2 cups panko breadcrumbs
  • 1 tablespoon sesame oil
  • 2 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup hoisin sauce
  • 3 tablespoons maple syrup
  • 2 tablespoons cornstarch mixed with 3 tablespoons water
  • Sesame seeds
  • Sliced green onions
  • Steamed rice for serving

Method
 

  1. Preheat oven to 425°F and line a baking sheet with parchment.
  2. Whisk flour, plant milk, garlic powder, onion powder, and salt into a smooth batter.
  3. Dip cauliflower florets into batter, drip excess, then coat in panko.
  4. Arrange on baking sheet and bake 25–30 minutes, flipping halfway.
  5. Heat sesame oil, sauté garlic and ginger 1–2 minutes.
  6. Add soy sauce, rice vinegar, hoisin, and maple syrup; simmer gently.
  7. Whisk in cornstarch slurry and cook until thickened.
  8. Toss baked cauliflower with sauce; garnish with sesame seeds and green onions.

Notes

For extra crispiness, lightly spray coated cauliflower with oil before baking. Always sauce right before serving to avoid sogginess.