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–+ servings
A bowl of white rice topped with saucy meatballs and chopped green onions, with chopsticks resting on the side.
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4.59 from 41 ratings

General Tso's Cauliflower (Air Fryer or Baked)

This General Tso’s cauliflower is crispy, saucy, sweet, spicy, and packed with flavor! It’s a meatless spin on the Chinese takeout favorite, made without deep frying.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizers, Main Dishes, Side Dishes
Cuisine: Chinese
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Vegetarian
Keyword: general tso cauliflower, general tso's cauliflower
Diet: Dairy-Free, Vegetarian
Occasion: Game Day
Time: 30 minutes or less, 45 minutes or less
Servings: 3 servings
Author: Sarah Bond

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.
    Several fresh cauliflower florets are arranged on a round wooden plate with a green background.
  • Dredge: Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet.
    Three bowls on a green surface: one with flour, one with beaten eggs and butter, and one with breadcrumbs.
  • Bake for 15 to 20 minutes until crispy.
    Breaded cauliflower florets are arranged on a parchment-lined baking tray, ready for baking.
  • 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.
    A whisk rests in a pan filled with thick, brown sauce on a green textured surface.
  • Assemble: Drizzle sauce over the baked cauliflower and gently toss to coat.
    A white bowl with meatballs in sauce and pieces of bread, two spoons resting inside, on a green surface.
  • Serve cauliflower over warm rice or quinoa.
    A bowl of white rice topped with saucy meatballs and chopped green onions, with chopsticks resting on the side.

Notes

*To cook this recipe in your air fryer, add florets to the air fryer basket in a single layer. Cook at 375°F (190°C) for 10 to 12 minutes until crispy.
For a vegan version, use flax eggs. Stir together 2 tablespoons of ground flaxseed with 5 tablespoons of water, then use that in place of the eggs.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 46g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 124mg | Sodium: 1594mg | Potassium: 438mg | Fiber: 3g | Sugar: 15g | Vitamin A: 550IU | Vitamin C: 32.2mg | Calcium: 40mg | Iron: 2.9mg
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