Baked General Tso’s Cauliflower
I’m not exaggerating when I say that this Baked General Tso’s Cauliflower tastes exactly like the Chinese takeout we all know and love (but without the frying or meat!)
Coming at you on a Saturday because I was just too excited to finally share this recipe with you to wait until Monday. Some reasons why this Baked General Tso’s Cauliflower is so excitement inducing:
- because it tastes JUST like Chinese takeout. You know, the sticky, flavor-packed American-style Chinese takeout (huge deal for us expats who are hankering for a taste of home)
- because even though it’s 100% cauliflower, the texture and flavor is 100% delicious
- because I couldn’t stop eating this until the tulip-man had no choice but to roll me out of the kitchen
- because it’s not fried (but panko + baking make it perfectly crisp)
I created this recipe for Cook It Fresh, our new meal plan program that gives you 31 days of easy vegetarian recipes. A.k.a if you like this recipe, you’re going to love what we have going on in Cook It Fresh. Learn more about it here!
Baked General Tso's Cauliflower
I'm not exaggerating when I say that this Baked General Tso's Cauliflower tastes exactly like the Chinese takeout we all know and love (but without the frying or meat!)
- 1/2 head cauliflower
- 1/2 cup flour 60g
- 2 large eggs whisked
- 1 cup panko breadcrumbs 50 g
- 1/4 tsp each salt and pepper
- 1 Tbsp sesame oil 15 mL
- 2 cloves garlic minced
- 1 Tbsp fresh grated ginger
- 1/2 cup vegetable broth 120 mL
- 1/4 cup soy sauce 60 mL
- 1/4 cup rice vinegar 60 mL
- 1/4 cup brown sugar 50 g
- 2 Tbsp tomato paste 30 g
- 2 Tbsp cornstarch dissolved in 2 Tbsp (30 mL) cold water 15 g
Prep: Preheat oven to 400°F (204°C). Arrange workspace, placing flour, egg, and panko in separate bowls. Mix salt and pepper into panko.
Shake & Bake: Cut cauliflower into bite-sized florets. Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until crispy.
Sauce: Set a small saucepan over medium heat and add the sesame oil, garlic, and ginger. Cook for 2 minutes, until fragrant, then add remaining “Sauce” ingredients except the cornstarch mixture. Whisk to combine and bring to a simmer. While whisking, slowly pour in the cornstarch mixture. It should thicken quite quickly; if not, continue simmering until thick.
Assemble: Drizzle sauce over the baked cauliflower and gently toss to evenly coat. Serve cauliflower over warm rice or quinoa.
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