Baked General Tso’s Cauliflower is coated in panko breadcrumbs and baked until tender and crispy. It’s then coated in a spicy and sweet sauce. It’s a hearty and delicious meat-free version of your favorite Chinese takeout!
I can verify first-hand that this recipe is hearty and satisfying. When something fills up a teenage boy, you know it’s a keeper!
BAKED GENERAL TSO’S CAULIFLOWER
This is great as a healthy snack, appetizer, or meal. It’s relatively easy to make but it’s a bit time-consuming to coat each cauliflower floret in flour, egg, then panko. You could probably dump several in at a time instead of one at a time. However, I like to make sure each piece gets coated completely.
You can totally use the cauliflower with different sauces and easily change.
Typically, I eat this as a meal without a side-dish. However, you can eat traditionally with a side of fried rice, steamed rice, or quinoa. You could also eat it with noodles.
If you want to go low-carb, try it with fried cabbage or lettuce greens.
As well, this is an easy recipe to double or triple.
HOW TO MAKE GENERAL TSO’S CAULIFLOWER
- The first and most important step is to wash and allow the cauliflower to dry. If it’s not dry the flour won’t stick, then the egg won’t stick, then the panko won’t stick, then you won’t have any crust.
- Next, cut the cauliflower florets into bite-size (or two-bite) pieces.
- Arrange workspace: Place flour in one bowl, beaten eggs in another bowl, and panko breadcrumbs in another bowl. Add salt and pepper to the panko and stir.
- Preheat your oven to 400°F. Line a sheet pan with parchment paper or aluminum foil.
- Dip the cauliflower florets into the flour, then egg, then breadcrumbs, and place on the baking sheet. Repeat with all florets.
- Bake for 30 minutes, or until crispy the cauliflower is fork-tender and the coating is crispy.
- While the cauliflower is baking, make the sauce. In a small microwave-safe bowl, add the sesame oil, garlic, ginger, and cornstarch. Whisk to combine.
- Microwave for 60 to 90 seconds or until boiling. Remove and whisk. It will thicken more as it cools.
- Drizzle sauce over the baked cauliflower and gently toss to evenly coat. Serve immediately. Or, you can dip the cauliflower in the sauce.
TIPS AND MORE
The sauce will make the breading on the cauliflower soft so if you want it to be crispy when you eat it, wait to add the sauce until just before you serve it. You can have everything ready and do a quick toss and plate.
To speed up the cooking time, this is a fantastic recipe to use your air fryer. To cook in an air fryer, you’ll complete the same steps except instead of putting them in the oven you’ll place the cauliflower on a greased tray in your air-fryer basket. Cook until golden brown and tender, 10-12 minutes.
MORE CAULIFLOWER RECIPES YOU’LL ENJOY!
- Baked Breaded Cauliflower Bites
- Panko Baked Cauliflower
- Baked Breaded Cauliflower
- Skinny Baked Breaded Cauliflower
MORE HEALTHY RECIPES YOU’LL ENJOY!
- Oven Fried Green Tomatoes
- Turkey Sausage Frittata
- Roasted Winter Vegetable and Pesto Quinoa Bowl
- Panko Crusted Broccoli
- Low-Carb Peach Mascarpone Dessert Flatbread
Baked General Tso's Cauliflower
Ingredients
SAUCE
- ½ teaspoon red pepper flakes
- 4 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons hoisin
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon ginger fresh, minced or grated
- 4 large cloves garlic minced or grated
- 1 teaspoon corn starch
CAULIFLOWER
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large eggs beaten
- 1 head cauliflower cut into bite-sized pieces
Instructions
CAULIFLOWER
- Wash and allow the cauliflower to dry. Cut the cauliflower florets into bite-size (or two-bite) pieces.
- Arrange your workspace: Place flour in one bowl, beaten eggs in another bowl, and panko breadcrumbs in another bowl. Add salt and pepper to the panko and stir.
- Preheat your oven to 400°F. Line a sheet pan with parchment paper or aluminum foil.
- Dip the cauliflower florets into the flour, then egg, then breadcrumbs, and place on the baking sheet. Repeat with all florets.
- Bake for 30 minutes, or until crispy the cauliflower is fork-tender and the coating is crispy.
SAUCE
- While the cauliflower is baking, make the sauce. In a small microwave-safe bowl, add all the sauce ingredients and whisk to combine. (Use a large enough bowl that it doesn't boil over when it boils.)
- Microwave for 60 to 90 seconds or until boiling. Remove and whisk. It will thicken more as it cools.
- Drizzle sauce over the baked cauliflower and gently toss to evenly coat. Serve immediately.
AIR FRYER METHOD
- To cook in an air fryer, you'll complete the steps above except instead of putting them in the oven you'll place the cauliflower on a greased tray in your air-fryer basket. Cook until golden brown and tender, 10-12 minutes.
Nutrition
You can also find great recipes at Recipe Index or at Meal Plan Monday or Weekend Potluck
Roberta says
You removed my question without answering the question. How much flour? It is not listed in ingredients, but used in the directions. It looks like a great recipe. Would love to try it.
Paula says
No, I didn’t remove it, it’s still in moderation as was this one. I haven’t answered comments yet today. I updated the recipe card, not sure what happened but all the cauliflower ingredients weren’t showing. It’s correct now.
Roberta says
Did I miss the flour amount?
Avanti says
Finger-licking good! Thanks for sharing the recipe.
Hmw says
Omg, as a vegetarian I miss General Tso chicken so much but this option looks amazing. Thank you!