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Skip the takeout and try this General Tso’s cauliflower instead! Crispy, saucy, and downright addictive (peep the dozens of 5-star reviews!), this plant-based twist on the Chinese classic delivers all the flavor without the frying (or the meat). Bonus: it’s ready in under an hour minutes and can be baked or air-fried!
save this recipe!This Is Way Better Than Takeout
Yes, it’s made entirely from cauliflower, and yes, the texture is mind-blowingly tender and meaty. Smothered in a tangy, sweet, and slightly spicy General Tso’s sauce, this dish brings bold, addictive flavors you’ll want to drizzle on everything!
After making this more times than I can count for both weeknight dinners and skeptical meat-eaters, here’s what makes it worth having in the rotation:
- The panko coating gets crispy and holds the sauce without going soggy
- The sauce has the sweet, tangy, garlicky depth of a proper General Tso’s
- Works as a main dish over rice, a side, or a game day appetizer
Reader rating
“This was super tasty, even my meat loving husband rated it highly. And I loved that it was baked not fried.” —Cheryl
Here’s What You’ll Need
It really doesn’t take much to make this General Tso’s cauliflower!
Jump to the recipe card for exact measurements—this is an overview.
- Cauliflower: Cut into evenly sized bite-sized florets so everything cooks at the same rate and fits comfortably in one bite once sauced.
- Panko breadcrumbs: The breading ingredient that makes or breaks the texture. Panko is lighter and crispier than regular breadcrumbs and produces a coating that actually holds up once the sauce is added.
- Rice vinegar: The acid that gives General Tso’s sauce its characteristic tang. Don’t substitute with white wine vinegar or apple cider vinegar since both have a different acidity profile that changes the flavor significantly.
- Brown sugar: Balances the vinegar and soy sauce with a molasses-forward sweetness that regular white sugar doesn’t provide in the same way.
- Tomato paste: Adds savory depth and a slight umami richness that makes the sauce taste more layered. A little goes a long way here.
- Cornstarch slurry: Thickens the sauce to a glossy, coating consistency. Dissolve it in cold water before adding to prevent lumps. The sauce thickens quickly once the slurry hits the heat.
- Fresh ginger and garlic: Both go in at the start of the sauce in sesame oil to bloom before the liquid is added. Don’t use dried ginger here. The fresh version produces a completely different aromatic quality.
Serve over steamed white rice for the classic presentation, or my cauliflower fried rice for a lower-carb option that keeps the vegetable theme going. For a full takeout-style spread, my General Tso’s tofu alongside doubles the protein options and uses the same sauce. And if you love crispy sauced cauliflower in general, my air fryer buffalo cauliflower is the spicy American counterpart worth making next.
For another takeout-inspired twist on cauliflower, try my bang bang cauliflower (with chickpeas!).
General Tso’s Cauliflower (Air Fryer or Baked)
Ingredients
Cauliflower
- ½ head cauliflower
- ½ cup flour, 60g
- 2 large eggs, whisked
- 1 cup panko breadcrumbs, 50 g
- ¼ tsp each salt and pepper
General Tso's Sauce
- 1 Tbsp sesame oil, 15 mL
- 2 cloves garlic, minced
- 1 Tbsp fresh grated ginger
- ½ cup vegetable broth, 120 mL
- ¼ cup soy sauce, 60 mL
- ¼ cup rice vinegar, 60 mL
- ¼ cup brown sugar, 50 g
- 2 Tbsp tomato paste, 30 g
- 2 Tbsp cornstarch dissolved in 2 Tbsp cold water
Instructions
- Prep: Preheat oven to 400°F (204°C)*. Cut ½ head cauliflower into bite-sized florets.Arrange workspace, placing ½ cup flour, 2 large eggs (whisked), and 1 cup panko breadcrumbs in separate bowls. Mix ¼ tsp each salt and pepper into panko.
- Dredge: 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 until crispy.
- Sauce: Set a small saucepan over medium heat and add the 1 Tbsp sesame oil, 2 cloves garlic (minced), and 1 Tbsp fresh grated ginger. Cook for 2 minutes, until fragrant.Stir in ½ cup vegetable broth, ¼ cup soy sauce, ¼ cup rice vinegar, ¼ cup brown sugar, and 2 Tbsp tomato paste. Whisk to combine and bring to a simmer. While whisking, slowly pour in 2 Tbsp cornstarch dissolved in 2 Tbsp cold water. It should thicken quite quickly; if not, continue simmering until thick.
- Assemble: Drizzle sauce over the baked cauliflower and gently toss to coat.
- Serve cauliflower over warm rice or quinoa.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Very Good!!
Thanks for this recipe! Is there a good alternative for the egg in this recipe?
Yes! You can use milk (dairy or plant-based), yogurt, or buttermilk for a light coating, or try a flour-and-water slurry, cornstarch-and-water mix, or aquafaba (chickpea liquid) for better adhesion.
This worked exactly as written, thanks!
Love hearing that, thanks for trying it!
This is so good but I might try leaving out the tomato paste next time. I don’t think it was needed. We still enjoyed it quite a bit thought! I added some chili flakes too. Thanks for the recipe!!!
I loved this. My wife loved this. It’s a keeper! The cauliflower was crispy. I used a convection oven. The ingredients were simple. Parchment paper on the roasting pan made clean-up a breeze. And the sauce? Scruptious. Use real ginger, a game changer. We’ll be making this again. Thanks for the great recipe, Sarah!
Thanks so much Lee, so happy to hear that you loved the recipe!
Thank you for sharing this recipe. Delicious
So glad you enjoyed it, thanks Bronwyn!
My husband loved this dish. I was surprised-he’s said it could be served in a restaurant
Yay, so glad it was a hit Jen!