Crispy battered, baked cauliflower covered in a silky, flavor packed General Tso’s sauce full of asian flavors like ginger, garlic and soy sauce. Top it with toasted sesame seeds and freshly sliced scallions and it is a win on all levels. Perfect recipe for entertaining or just when you are craving take-out. Vegetarian and so GOOD!!!!
Who doesn’t love General Tso’s sauce ANYTHING right? Let alone asian cuisine which is like some of the best food I have ever had. I had to come up with a way to have my General Tso’s and eat it to. This General Tso’s Baked Cauliflower was way better than I even thought. Plus it was easy to make and I lightened it up a bit by baking the cauliflower rather than the traditional fried General Tso’s Chicken. Of course I don’t eat meat so I subbed in the cauliflower for this vegetarian version. It was a total WIN!!!
This General Tso’s Baked Cauliflower was:
- Packed with asian flavors like garlic, ginger and soy sauce
- Full of silky, saucey goodness
- Crispy battered, baked cauliflower
- Light but still so satisfying
- The PERFECT crowd pleasing appetizer or side dish EVER!!!
What is in General Tso’s Sauce?
- Sesame oil
- Garlic and Ginger
- Rice wine vinegar
- Soy sauce
- Sugar – I used honey
- Vegetable stock
- Tomato paste
Pretty simple ingredients but I think it is the cooking method that just makes these ingredients sing.
How to make this delicious General Tso’s Baked Cauliflower
Make the batter: Just combine the following ingredients and whisk in a medium size mixing bowl.
- Baking powder
- Salt and pepper
Dip the cauliflower Florets in the batter and bake at 375 degrees F for 25 minutes. They come out so super crispy.
Make the General Tso’s Sauce: Sauté garlic and ginger in some sesame oil, add in the tomato paste and whisk. Add in the slurry (cornstarch mixed with water) and then add in the rest of the ingredients:
- Soy Sauce
- Rice wine vinegar
- Vegetable broth
Whisk it all together, bring it to a boil and simmer for about 20 minutes so the sauce gets nice and super saucey.
Add the cauliflower to the sauce, plate, top with sesame seeds and sliced scallions and ENJOY!!!!
For the batter
- 1 Cup of all purpose flour - you can use gluten-free APF
- 2/3 Cup cornstarch
- 1 1/2 Teaspoons baking powder
- 4 Eggs lightly whisked
- 1 Tablespoon olive oil
- Salt and pepper
- 1/4 Cup water - if needed
For the General Tso's Sauce
- 1 Tablespoon sesame oil
- 3 Cloves of garlic minced
- 1 Tablespoon fresh ginger minced
- 2 Tablespoons of cornstarch mixed with 2 tablespoons water (this is a slurry)
- 2 Tablespoon tomato paste
- 1/2 Cup vegetable broth
- 1/3 Cup rice wine vinegar
- 1/4 Cup honey
- Water if sauce gets too thick
- 2 Heads of cauliflower cut into florets - I used 2 heads since the cauliflower was smaller
- 1/4 Cup toasted sesame seeds
- 1/4 Cup sliced scallions
- Preheat the oven to 375 degrees F
- Make the batter: Add all ingredients (1 cup of all purpose flour, 2/3 cup cornstarch, 1 1/2 teaspoons baking powder, 4 eggs lightly whisked, 1 tablespoon olive oil, salt and pepper, 1/4 cup water - if needed) to a medium size mixing bowl and whisk well until a nice batter forms. The batter should be thick like pancake batter.
- Spray a baking sheet with cooking spray.
- Add the cauliflower florets to the batter and toss using a rubber spatula to coat all of the cauliflower. Using tongs, remove each battered cauliflower floret and place them onto the baking sheet in a single layer.
- Bake for 25 minutes, until they are nice and crispy brown.
- While the cauliflower bakes you can make the sauce. Heat up the 1 tablespoon of sesame oil in a wok or medium size skillet to medium high heat. Add in the minced garlic and ginger and sauté for 1 minute.
- Add in the 2 tablespoons tomato paste and whisk. Cook for 1 minute. Add in the rest of the ingredients and whisk to combine.
- Bring to a boil and then simmer for 15 minutes until the sauce thickens a little.
- Once the cauliflower is done baking, add the cauliflower to the sauce and toss to coat. Pour the whole thing onto a serving platter and top with the toasted sesame seeds and sliced scallions. Serve and ENJOY!
To make these gluten-free you can sub the flour with gluten-free all purpose flour.
This is best if eaten right away but you can store it in the fridge in an airtight container for up to 3 days. Just reheat in the microwave.
Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 309 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 93mg Sodium: 329mg Carbohydrates: 48g Fiber: 8g Sugar: 16g Protein: 11g