Description
Enjoy the incredible flavors of this Easy Vegan General Tso’s Cauliflower recipe, a delightful plant-based twist on a classic dish. Crispy, flavorful, and satisfying, it’s a healthy alternative to traditional takeout.
Ingredients
Scale
Crispy Cauliflower:
- 1 medium head of cauliflower (cut into bite-sized florets)
- ¾ cup all-purpose flour
- ¾ cup water
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup panko breadcrumbs
- 2 tablespoons vegetable oil (for baking or air frying)
Sauce:
- ½ cup low-sodium soy sauce
- ⅓ cup rice vinegar
- ¼ cup hoisin sauce
- 3 tablespoons maple syrup
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- 1 tablespoon sesame oil
- 3 garlic cloves (minced)
- 1 teaspoon grated fresh ginger
- ½ teaspoon crushed red pepper flakes (optional)
- Sliced green onions and sesame seeds (for garnish)
Instructions
- Prepare the Cauliflower: Preheat the oven to 425°F or air fryer to 400°F. Make a batter with flour, water, garlic powder, and salt. Coat cauliflower florets, then cover with panko. Bake or air fry until crispy.
- Make the Sauce: Sauté sesame oil, garlic, ginger, and pepper flakes. Add soy sauce, vinegar, hoisin, and maple syrup. Thicken with cornstarch slurry.
- Combine and Serve: Toss cauliflower in sauce. Garnish with sesame seeds and green onions. Serve with rice.
Notes
- For a gluten-free version, use tamari and gluten-free flour.
- You can make the sauce ahead and refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking or Air Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 280
- Sugar: 10 g
- Sodium: 730 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
