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- 1 large head of cauliflower, cut into bite-sized florets - 1 cup cornstarch - 1/2 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon ginger powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup water (adjust for consistency) - Oil for frying (vegetable or canola) - 2 tablespoons sesame oil - 4 green onions, chopped (white and green parts separated) - 2-3 cloves garlic, minced - 1-inch piece of fresh ginger, minced - 1/4 cup soy sauce (low sodium preferred) - 1/4 cup honey or maple syrup - 2 tablespoons rice vinegar - 1 tablespoon sriracha (adjust for heat preference) - Sesame seeds for garnish - Fresh cilantro for garnish - Additional vegetables like bell peppers or broccoli - Cashews or peanuts for crunch - Large bowl for batter mixing - Deep frying pan or wok for frying - Whisk for mixing ingredients - Slotted spoon for removing cauliflower - Paper towels for draining oil - Serving platter for presentation I love using fresh ingredients for this recipe. Each item plays a role in the taste and texture of the dish. For example, the cornstarch makes the cauliflower crispy. The sesame oil adds a nice nutty flavor. I also like to use low-sodium soy sauce, as it lets the other flavors shine without being too salty. Feel free to get creative! You can add optional ingredients like peanuts for a fun crunch. The equipment needed is simple and common. Most of us already have a frying pan and a bowl in our kitchens. You can find the full recipe to guide you through the cooking process. Enjoy! Rinse the cauliflower under cold water. Make sure to dry it well with a kitchen towel. Cut the cauliflower into bite-sized florets. This helps them cook evenly. You want each piece to be around the same size for a good fry. In a large bowl, combine the cornstarch, all-purpose flour, garlic powder, ginger powder, baking powder, and salt. Mix these dry ingredients well. Gradually pour in the water, whisking as you go. You want a smooth batter that lightly coats the back of a spoon. If it’s too thick, add a bit more water. Heat oil in a deep frying pan or wok over medium heat. Once the oil is hot, dip each cauliflower floret into the batter. Make sure to coat each piece well, but shake off any extra batter. Carefully add the florets to the hot oil in batches. Fry them for about 4-5 minutes until they turn golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel to drain. In another pan, heat the sesame oil over medium heat. Add the white parts of the chopped green onions, minced garlic, and ginger. Sauté these for about 1-2 minutes until they smell great. Then, pour in the soy sauce, honey (or maple syrup), rice vinegar, and sriracha. Stir this mixture for 2-3 minutes until the sauce thickens slightly. Add the fried cauliflower to the sauce. Toss gently, making sure each floret is well coated. Cook on low heat for about 2 more minutes. This allows the flavors to mingle nicely. Transfer the General Tso’s Cauliflower to a serving platter. Garnish it with the green parts of the chopped green onions and a sprinkle of sesame seeds. This adds a nice crunch and makes it look pretty. Enjoy this dish hot for the best taste! For the full recipe, check out the section above. To get that perfect crunch, start with dry florets. Rinse them well, then pat them dry with a towel. A dry surface helps the batter stick better. Use a mix of cornstarch and flour for the batter. Cornstarch gives a light, crispy texture. Fry in hot oil until golden brown. This usually takes about 4-5 minutes. Do you like heat? Adjust the sriracha in the sauce. You can add more or less based on your taste. For a milder dish, skip the sriracha or use a small amount. If you want more spice, try adding crushed red pepper flakes. Taste the sauce before you add the cauliflower. This way, you can control the spice level. When coating the cauliflower, dip each floret fully in the batter. Shake off extra batter to avoid clumps. A thin, even layer works best for frying. This helps the cauliflower cook evenly. You can also use a fork to help coat each piece. This method keeps your hands clean and makes the process quicker. For a fun twist, try adding spices to the batter. Garlic powder and ginger powder bring out amazing flavors in the dish. For the complete cooking experience, check out the Full Recipe. {{image_2}} You can easily make this dish vegan. Instead of honey, use maple syrup. Maple syrup adds a sweet taste without any animal products. It blends well with the sauce. You won't miss the honey at all. This swap keeps the dish tasty and friendly for all diets. To make General Tso's Cauliflower gluten-free, substitute all-purpose flour with a gluten-free blend. Look for a mix that works well in frying. Cornstarch is already gluten-free, so you're in good shape. Ensure your soy sauce is gluten-free as well, using tamari instead. This way, everyone can enjoy this crunchy dish. You can customize your General Tso's Cauliflower to fit your taste. Add bell peppers or broccoli for extra color and crunch. You can also toss in some cashews for a nutty twist. Feel free to adjust the spice level by adding more sriracha or red pepper flakes. Make it your own, and enjoy the fun of cooking! For a complete guide, check out the Full Recipe. After cooking, let your General Tso's Cauliflower cool down. Place it in an airtight container. It stays fresh for about 3 to 4 days in the fridge. Make sure to keep the dish away from strong-smelling foods. This helps avoid any flavor changes. When ready to eat, check for any signs of spoilage before reheating. To reheat, use an oven or an air fryer. Preheat your oven to 350°F (175°C). Spread the cauliflower on a baking sheet. Heat for about 10-15 minutes until crispy again. If using an air fryer, set it to 350°F and cook for 5 to 7 minutes. This method keeps your dish crunchy and tasty. Avoid using a microwave, as it can make the cauliflower soggy. You can freeze General Tso's Cauliflower for up to 2 months. First, let it cool completely. Then, place it in a freezer-safe bag or container. Squeeze out as much air as possible to avoid freezer burn. When ready to enjoy, thaw it in the fridge overnight. Reheat as mentioned earlier for the best texture. Yes, you can use frozen cauliflower. It is convenient and saves time. Just thaw the cauliflower first. Pat it dry to remove excess moisture. This helps the batter stick better. To make it spicier, add more sriracha to the sauce. You can also use red pepper flakes or fresh chili. Adjust the heat to fit your taste. Taste the sauce before adding more heat. General Tso's Cauliflower pairs well with rice or noodles. You can also serve it with a side of steamed veggies. For an easy meal, toss a fresh salad on the side. Yes, General Tso’s Cauliflower is a healthier option than fried chicken. Cauliflower is low in calories and high in fiber. The dish offers nutrients and flavor without excessive fat. To make it soy-free, replace soy sauce with coconut aminos. This swap keeps the umami flavor without soy. You can also use a homemade sauce with other seasonings. Check the other ingredients for hidden soy as well. For the full recipe, check out the detailed instructions above. You now know how to make General Tso's Cauliflower from start to finish. We covered ingredients, tools, and step-by-step instructions. Tips helped you achieve that perfect crunch. You explored variations for different diets and learned how to store leftovers. This dish is fun, tasty, and easy to make. Feel free to adjust spice levels to fit your taste. Enjoy your cooking adventure, and share it with friends for a hit at your next meal!

General Tso's Cauliflower

Satisfy your cravings with homemade General Tso's Cauliflower, a savory and crunchy dish that's easy to prepare! This healthy, plant-based twist on a takeout classic uses simple ingredients for maximum flavor. Discover step-by-step instructions and tips for achieving that perfect crispy texture. Ready to impress at your next meal? Click through for the full recipe and make this delicious dish today!
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Ingredients
  

1 large head of cauliflower, cut into bite-sized florets

1 cup cornstarch

1/2 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon ginger powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup water (adjust for consistency)

Oil for frying (vegetable or canola)

2 tablespoons sesame oil

4 green onions, chopped (white and green parts separated)

2-3 cloves garlic, minced

1-inch piece of fresh ginger, minced

1/4 cup soy sauce (low sodium preferred)

1/4 cup honey or maple syrup

2 tablespoons rice vinegar

1 tablespoon sriracha (adjust for heat preference)

Sesame seeds for garnish

Instructions
 

Prepare the Cauliflower: Rinse and dry the cauliflower florets thoroughly.

    Make the Batter: In a large bowl, whisk together the cornstarch, all-purpose flour, garlic powder, ginger powder, baking powder, and salt. Gradually add water until you form a smooth batter that lightly coats the back of a spoon.

      Coat the Cauliflower: Dip each cauliflower floret into the batter, ensuring an even coating. Shake off any excess batter.

        Fry the Cauliflower: Heat oil in a deep frying pan or a wok over medium heat. When the oil is hot, carefully add the coated cauliflower florets in batches, frying until golden brown and crispy (about 4-5 minutes). Remove and drain on a paper towel.

          Prepare the Sauce: In a separate pan, heat the sesame oil over medium heat. Add the white parts of the chopped green onions, minced garlic, and ginger. Sauté until fragrant, about 1-2 minutes.

            Combine Ingredients: Pour in the soy sauce, honey (or maple syrup), rice vinegar, and sriracha. Stir continuously for about 2-3 minutes until the sauce thickens slightly.

              Toss the Cauliflower: Add the fried cauliflower to the pan with the sauce, tossing gently to coat the florets evenly. Continue to cook for 2 more minutes on low heat.

                Serve: Remove from heat and place the General Tso’s Cauliflower on a serving platter.

                  Garnish: Sprinkle with the green parts of the chopped green onions and sesame seeds for added crunch and presentation.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4