General Tso's Cauliflower
Crispy, battered cauliflower florets tossed in a sticky, sweet, and spicy sauce. A fantastic vegetarian version of the Chinese-American takeout classic that's surprisingly easy to make at home.
For 4 servings
5 steps. 20 minutes total.
- 1
Prepare the cauliflower and batter
- a.Wash the cauliflower and cut it into bite-sized florets. Pat them completely dry. In a large bowl, whisk together the all-purpose flour, 1/4 cup cornstarch, salt, and pepper. Gradually whisk in 1 cup of water until you have a smooth, pancake-like batter. It should be thick enough to coat the florets but not clumpy.
- 2
Fry the cauliflower until golden and crispy
- a.Heat 3 cups of oil in a wok or deep pan to 350°F (175°C). Dip each cauliflower floret into the batter, letting any excess drip off. Carefully place the battered florets into the hot oil, working in batches to avoid overcrowding. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crisp. Use a slotted spoon to remove the cauliflower and drain on a wire rack or paper towels.
- 3
Prepare the General Tso's sauce
- a.In a medium bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, and brown sugar. In a separate small bowl, mix the remaining 1 tablespoon of cornstarch with 1/4 cup of cold water to create a slurry.
- 4
Combine the sauce and cauliflower
- a.Heat the sesame oil in a clean wok or large skillet over medium-high heat. Add the minced ginger, garlic, and broken dried red chilies. Stir-fry for about 30 seconds until fragrant. Pour the soy sauce mixture into the wok and bring it to a simmer. Whisk in the cornstarch slurry and continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens and becomes glossy. Turn off the heat, add the crispy fried cauliflower to the wok, and toss gently to coat every piece with the sauce.
- 5
Step 5
- a.Garnish with chopped scallions and toasted sesame seeds, and serve immediately while it's still crispy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest results, ensure your cauliflower florets are completely dry before dipping them in the batter.
- 2Don't overcrowd the pan when frying. Cooking in batches maintains the oil temperature, ensuring the cauliflower gets crispy, not soggy.
- 3Toss the cauliflower in the sauce right before you plan to serve. This helps it retain its crunch for as long as possible.
- 4For an even crispier texture, try double-frying. Fry the cauliflower once for 4-5 minutes, remove and let it rest for 5 minutes, then fry again for 1-2 minutes until deep golden brown.
- 5The sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it in a wok before tossing with freshly fried cauliflower.
Adapt it for your goals.
Gluten free
Use a gluten-free all-purpose flour blend for the batter and replace soy sauce with tamari. Ensure your hoisin sauce is also certified gluten-free.
healthyHealthy
For a lighter version, skip deep-frying. Toss the battered florets with a tablespoon of oil and bake at 400°F (200°C) for 20-25 minutes, or air-fry until golden and crisp.
quickQuick
Use store-bought frozen battered cauliflower. Bake or air-fry according to the package directions, then toss with the homemade sauce for a speedy meal.
high proteinHigh protein
Add crispy pan-fried tofu cubes or edamame to the wok along with the cauliflower for a protein boost.