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- 1 medium head of cauliflower, cut into bite-sized florets - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon baking powder - 1 cup water (adjust as needed for batter consistency) - 1 cup cornstarch (for coating) - Vegetable oil, for frying These ingredients create a tasty base for the dish. The cauliflower gives a nice crunch. The batter made with flour and spices adds flavor. Cornstarch helps achieve that crispy texture we all love. - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 2 tablespoons granulated sugar - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1-2 teaspoons red pepper flakes (adjust to taste) - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) The sauce brings the dish to life. Soy sauce adds a salty kick. Rice vinegar gives a tangy taste. Ginger and garlic add warmth and depth. Adjust the red pepper flakes for your spice level. - Finely sliced green onions - A sprinkle of sesame seeds These garnishes make your dish look pretty. Green onions add color and freshness. Sesame seeds provide a nice crunch. They also give a hint of nuttiness to the final plate. Serve your crispy General Tso's cauliflower with these for the best experience. {{ingredient_image_2}} To start, grab a large mixing bowl. Add 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of baking powder. Mix in a good pinch of salt. Slowly pour in 1 cup of water. Whisk this mixture well until it becomes smooth and slightly thick, like pancake batter. If it seems too runny, add more flour. If it is too thick, add a bit more water. Next, take each cauliflower floret and dip it into the batter. Make sure each piece is well-coated. After that, place the battered florets on a plate covered with cornstarch. Roll each floret in the cornstarch, shaking off the extra. This will help make them extra crispy when frying. Heat a deep skillet or fryer over medium-high heat. Add enough vegetable oil to cover the bottom. Once the oil is hot, gently add the cauliflower florets in small batches. Fry for about 4 to 5 minutes until they turn golden brown and crispy. Use a slotted spoon to lift them out. Place the fried florets on a paper towel-lined plate to soak up any extra oil. Now, let’s make the sauce. In a medium saucepan, mix 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of granulated sugar, and 1 tablespoon of sesame oil. Add 1 tablespoon of minced fresh ginger and 2 minced garlic cloves. If you like spice, throw in 1 to 2 teaspoons of red pepper flakes. Stir well and heat the mixture until it simmers gently. Once the sauce is simmering, mix in a cornstarch slurry made from 1 tablespoon of cornstarch and 2 tablespoons of water. Stir this in for about 2 to 3 minutes, until the sauce thickens. Now, take the crispy cauliflower and place it in a large bowl. Pour the sauce over the florets and toss gently. Make sure every piece is covered in that delicious sauce. To serve, place the crispy General Tso’s cauliflower on a big platter. For a nice touch, garnish with finely sliced green onions and a sprinkle of sesame seeds. Pairing this dish with fluffy steamed jasmine rice makes for a complete meal. Enjoy your vibrant and tasty dish! To achieve the perfect crunch, follow a few key steps. First, make sure your batter is thick enough. It should coat the cauliflower well but not be too runny. When you coat the florets in cornstarch, shake off any extra. This helps them fry evenly and stay crisp. Fry them in hot oil and avoid overcrowding the pan. This keeps the temperature steady and helps them fry better. If you prefer healthier options, try baking or air frying. For baking, preheat your oven to 425°F (220°C). Place the coated cauliflower florets on a lined baking sheet. Spray them lightly with oil for a golden finish. Bake for about 25-30 minutes, flipping halfway through. For air frying, set your air fryer to 400°F (200°C). Cook the florets for about 15-20 minutes, shaking the basket halfway. Both methods will give you a nice crisp without deep frying. You can modify this recipe to fit your needs. If you need a gluten-free option, swap all-purpose flour for a gluten-free blend. Use tamari instead of soy sauce for a gluten-free sauce. If you want to cut sugar, try using maple syrup or agave instead of granulated sugar. You can also add more veggies like broccoli or bell peppers for extra flavor and nutrition. Pro Tips Tip Title: Use Cold Water for the Batter: Using cold water helps to create a lighter, crispier batter when frying the cauliflower. Tip Title: Don’t Overcrowd the Pan: Fry the cauliflower in batches to maintain the oil temperature and ensure even cooking for a perfect crispy texture. Tip Title: Adjust Spice Level: Feel free to modify the amount of red pepper flakes in the sauce to cater to your spice preference. Tip Title: Let Them Rest: Allow the fried cauliflower to sit for a minute on the paper towel to ensure they stay crispy before tossing in the sauce. {{image_4}} To make your dish spicier, add more red pepper flakes. You can use up to four teaspoons if you love heat. Mix in some sriracha or chili oil into the sauce for extra kick. This will give your dish a bold flavor that packs a punch. For a sweet and tangy twist, swap the soy sauce with sweet soy sauce. Add pineapple juice to the sauce to enhance sweetness. You can also mix in diced pineapple for texture. This will create a balance of flavors that is delightful and refreshing. To make this dish gluten-free, use gluten-free flour for the batter. You can also choose tamari instead of soy sauce. Make sure your cornstarch is labeled gluten-free as well. This way, everyone can enjoy this crispy, tasty treat without worry. To keep your leftover Crispy General Tso’s Cauliflower fresh, let it cool down first. Place it in an airtight container. Store it in the fridge for up to three days. If you want to enjoy it later, avoid storing it with the sauce. The batter can lose its crunch when wet. To reheat the cauliflower, use an oven. Preheat it to 350°F (175°C). Spread the cauliflower on a baking sheet. Bake for about 10-15 minutes. This keeps it crispy. You can also use an air fryer. Heat it at 375°F (190°C) for about 5-7 minutes. This method works great for restoring that crunch. If you want to freeze the cauliflower, coat it in batter but do not fry it yet. Place the uncooked, coated florets on a baking sheet. Freeze them for a few hours until firm. Then, transfer them to a freezer bag. They can last for up to a month. When ready to cook, fry them straight from the freezer. Just add a minute or two to the frying time. General Tso’s Cauliflower is a tasty, vegan twist on the classic dish. Instead of chicken, we use cauliflower florets. The cauliflower becomes crispy through frying and pairs perfectly with a sweet, spicy sauce. This dish captures the same bold flavors as the original while being plant-based. Yes, this recipe is already vegan! We use cauliflower, flour, and plant-based sauces. All the ingredients are free from animal products. You can enjoy this dish without worry, making it great for vegan diets. To adjust the spice level, simply change the amount of red pepper flakes. If you like it mild, use less than a teaspoon. For more heat, add more flakes. You can also add fresh chili peppers for extra spice. If your batter isn’t sticking, it might be too thin. Try adding a bit more flour to thicken it. Ensure the cauliflower florets are dry before dipping them in the batter. A good coating helps the batter stick better. Crispy General Tso’s Cauliflower pairs well with various sides. Consider serving it with fluffy jasmine rice. You can also add steamed broccoli or a fresh salad. These sides help balance the rich flavors of the dish. You learned how to make crispy General Tso’s Cauliflower. We covered the main ingredients, sauce options, and optional garnishes. I shared step-by-step instructions for frying and making the sauce. You got tips for a crispy texture and cooking alternatives. Variations like spicy and gluten-free versions expanded your choices. Lastly, I explained how to store and reheat leftovers. Enjoy your cooking journey with this dish. With these tips, your General Tso’s Cauliflower will be a hit!

Crispy General Tso’s Cauliflower

A delicious and crispy vegetarian take on the classic General Tso’s dish, featuring battered and fried cauliflower florets tossed in a flavorful sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Chinese
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium head cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon baking powder
  • 1 cup water (adjust as needed for batter consistency)
  • 1 cup cornstarch (for coating)
  • as needed none vegetable oil, for frying
  • 0.25 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions
 

  • Prepare the Batter: In a large mixing bowl, add the all-purpose flour, garlic powder, onion powder, baking powder, and a generous pinch of salt. Gradually pour in the water, whisking continuously until the batter is smooth and slightly thicker than pancake batter. Adjust with more flour or water as necessary to achieve the right consistency.
  • Coat the Cauliflower: Dip each cauliflower floret into the batter, ensuring they are coated evenly. Transfer the batter-coated florets to a plate dusted with cornstarch. Dredge each floret in cornstarch, shaking off any excess to ensure a crispier texture when fried.
  • Fry the Cauliflower: Heat a generous amount of vegetable oil in a deep skillet or fryer over medium-high heat. Once the oil is hot, carefully add the coated cauliflower florets in batches. Fry them for about 4-5 minutes or until they are golden brown and crispy. Use a slotted spoon to lift the fried florets out of the oil and place them onto a paper towel-lined plate to absorb any excess oil.
  • Make the Sauce: In a medium saucepan over medium heat, combine the soy sauce, rice vinegar, granulated sugar, sesame oil, minced ginger, minced garlic, and red pepper flakes. Stir the mixture and bring it to a gentle simmer, allowing the flavors to meld together.
  • Thicken the Sauce: Slowly incorporate the cornstarch slurry into the saucepan, stirring continuously for about 2-3 minutes, or until the sauce has thickened to your desired consistency. Once thickened, remove the saucepan from the heat.
  • Combine and Serve: In a large mixing bowl, toss the crispy cauliflower florets with the prepared General Tso’s sauce until they are generously coated. Ensure each piece is enveloped in flavor.

Notes

Serve with steamed jasmine rice and garnish with green onions and sesame seeds.
Keyword cauliflower, crispy, General Tso's, vegetarian