general tso cauliflower

Cauliflower florets baked with a spicy, General Tso’s-inspired sauce to crispy perfection. Gluten-free, plant-based, and just 10 ingredients required!

General Tso’s Cauliflower

chopped cauliflower, bite-sized florets ((1 medium-large head cauliflower

Tbsp avocado oil

tsp sea salt*

cornstarch*

2-3 tsp chili garlic sauce

Tbsp tamari ((or 1/4 cup or 60 ml coconut aminos))

maple syrup

Tbsp rice vinegar

Tbsp minced ginger

tsp red pepper flakes ((optional

White

veggies

green onion

Sesame seeds

Preheat the oven to 450°F (232°C) and get out 2 large baking sheets (use more baking sheets or work in batches if making a larger batch). Line baking sheets with silicone baking mats or foil (parchment paper typically isn’t safe at high temperatures). If using foil, lightly grease with additional oil to prevent sticking.

Wash cauliflower and pat dry. In a large mixing bowl, toss the cauliflower with the oil and salt to coat. Sprinkle in the cornstarch and toss again to coat. Arrange the cauliflower on the prepared baking sheet(s) in a single layer, allowing space between the florets to encourage crispiness. Bake for 25-30 minutes, stirring halfway through, until lightly browned and slightly crispy on the edges. Wipe the bowl clean for later use.

Prepare the sauce in the same large mixing bowl. Whisk together the chili garlic sauce, tamari, maple syrup, vinegar, ginger, garlic, and red pepper flakes (optional). Taste test and adjust as needed, adding more chili garlic sauce or red pepper flakes for heat, maple syrup for sweetness, or garlic or ginger for zing. We used the full amount of chili garlic sauce.

When the cauliflower is lightly browned, remove it from the oven and let it cool slightly. Then transfer it to the mixing bowl of sauce and toss to coat thoroughly.

Spread the cauliflower out on the baking sheet again and reserve any extra marinade for serving. Bake for 8-12 minutes or until sizzling, golden brown on the edges, and tender (but not mushy).

Optionally, serve the cauliflower with rice or quinoa and steamed veggies, and garnish with green onion, sesame seeds, and any leftover marinade.

Best when fresh. Leftovers can be refrigerated in a sealed container up to 3 days and reheated in a 350°F (176 C) oven until warmed through. Not freezer friendly.

https://www.youtube.com/watch?v=s3n1Y99wNoo

Cauliflower florets baked with a spicy, General Tso’s-inspired sauce to crispy perfection. Gluten-free, plant-based, and just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/general-tsos-cauliflower/
 
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General Tso's Cauliflower | Minimalist Baker Recipes

Craving Chinese food? Making General Tso Cauliflower at home is easy and healthy! This simple recipe is gluten-free and oil-free and paired with broccoli and oil-free fried rice.

General Tso Cauliflower

cauliflower (core removed,

whole wheat or gluten-free flour

water

garlic powder

paprika

onion powder

soy sauce

Tablespoons rice vinegar

Tablespoon Chili Paste

arrow root powder

red pepper flakes (to add extra heat; skip if you don't

recipe No Oil-Fried Rice (see Link, white, or jasmine rice (optional))

broccoli

onions

Black sesame seeds

CAULIFLOWER

Pre-heat oven to 400 degrees.

Remove the core from cauliflower and cut it into equal bite-sized florets.

In a large bowl, add flour and the remaining ingredients.

Whisk together.

The batter should be similar to the pancake batter.

Add more water if too thick (varies depending on the type of flour chosen)

Line a baking pan with parchment paper or a silicone baking mat

Dip each cauliflower floret individually, spacing them centimeters apart on the baking sheet.

Cook for 20 minutes.

While cauliflower bakes, prepare the sauce.

Remove cauliflower from the oven.

Place breaded and baked cauliflower florets into a bowl.

Pour sauce onto the florets and toss gently.

Place saucy florets back on the pan, and return to the oven for another 10 minutes.

Preheat the air-fryer to 375

Follow the same directions above.

Place a single layer of battered cauliflower in the base of the air fryer.

Air fry for 12 minutes

Remove the pieces from the air fryer

Toss in the sauce and place the pieces back in the air-fryer

Cook for another 3 minutes.

I suggest cooking all the cauliflower in batches before tossing it into the sauce to cook again for a few minutes.

GENERAL TSO SAUCE

Combine all ingredients in a small saucepan.

Whisk all ingredients together.

Heat on medium-low.

The sauce will thicken as it heats.

Now prepare the rice.

RICE (OPTIONAL)

Prepare 1 recipe of oil-free fried rice.

Broccoli

Place broccoli florets on a baking pan or Crisper Pan.

Sprinkle with salt and pepper.

Bake in the same oven with cauliflower for 10 minutes.

SERVING

Place 1/2 cup rice in the middle of each bowl.

Add General Tso Cauliflower and broccoli.

Garnish with sliced scallions and black sesame seeds.

Air fry Instructions

This baked General Tso Cauliflower recipe is easy, healthy, and delicious with hoisin sauce, brown sugar, soy sauce, ginger and garlic!

General Tso Cauliflower Recipe

cauliflower florets

canola oil

corn starch

red chilies

greens (toasted sesame seeds)

rice vinegar

sesame oil

hoisin sauce

brown sugar

ginger

garlic (grated)

Preheat the oven to 425 degrees Fahrenheit.

Place the cauliflower in a large mixing bowl.

Whisk the canola oil, corn starch, and soy sauce together in a small bowl. Pour over the top of the cauliflower and toss well to coat.

Transfer the cauliflower to a parchment-lined rimmed baking sheet and roast in the pre-heated oven for 25 to 30 minutes, turning once halfway through, until tender and golden.

When the cauliflower is nearly done, prepare the sauce by whisking together all of the sauce ingredients from the soy sauce through the corn starch.

Heat a large skillet or wok over low heat.

Add the chili peppers and toast for 1 to 2 minutes or until fragrant.

Pour in the sauce and bring to a boil over medium heat.

Add the baked cauliflower and toss well until coated.

Turn off the heat and transfer the cauliflower to a serving dish.

Garnish as desired.

https://content.jwplatform.com/videos/1tA6m99z.mp4

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!)

General Tso's Cauliflower (Baked or Air Fried)

cauliflower

flour (60 grams)

eggs (whisked)

panko breadcrumbs (50 g)

salt and pepper

Tbsp sesame oil (15 mL)

garlic (minced)

vegetable broth (120 mL)

soy sauce (60 mL)

rice vinegar (60 mL)

brown sugar (50 g)

tomato paste (30 g)

cornstarch

Prep: Preheat oven to 400°F (204°C)*. Arrange workspace, placing flour, egg, and panko in separate bowls. Mix salt and pepper into panko. Cut cauliflower into bite-sized florets.

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, 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&nbsp;evenly coat. Serve cauliflower over warm rice or quinoa.

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