General Tso Cauliflower

General Tso cauliflower tastes just like the takeout version! Crispy on the outside and coated in a sweet, sticky and spicy sauce. Yum!

Course Appetizer, Dinner, Snack

Cuisine Asian

Prep Time 15

Cook Time 27

Total Time 42

Servings servings

Calories 124

1 teaspoon sesame oil 4.5 grams
2 cloves minced garlic
½ teaspoon grated fresh ginger 2 grams
¼ cup light soy sauce* 60 grams
¼ cup raw unrefined brown sugar or coconut sugar 50 grams
2 tablespoons hoisin sauce 30 grams
1 teaspoon cornstarch + 1 teaspoon water stirred together, 4 grams cornstarch + 5 grams water
½ teaspoon sesame seeds 1.5 grams
1 tablespoon rice wine vinegar 15 grams
½ cup water or broth 120 grams
Whole chillis to boil or ¼ teaspoon red pepper flakes

1 medium head cauliflower if using a large head, you may need to double the batter and sauce quantities
½ cup all purpose gluten free flour mix 60 grams
½ cup unsweetened almond milk 120 grams
¼ teaspoon sea salt 1.5 grams
¼ teaspoon ground black pepper 0.5 grams
¼ teaspoon garlic powder 0.75 grams
1 cup crispy gluten free breadcrumbs seasoned with salt and pepper OR toast your breadcrumbs slightly before using, 50 grams
chopped scallion & more sesame seeds to garnish

Preheat oven to 450 degrees F/230 degrees C.
Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the stems). Chop the cauliflower into smaller pieces to resemble the size of wings.
In a separate bowl, whisk the gluten free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
Toss the cauliflower in the batter mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated.
Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
While baking, prepare the ingredients for the sauce by heating & whisking together.
Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
Remove from oven and, and garnish with scallions and more sesame seeds. Eat immediately - enjoy!

In a pan over medium high heat, heat the sesame oil. Add in the ginger and the garlic and sauce for about 2 minutes until fragrant and sizzling.
Mix all the other sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn't thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.

Refrigerator: Store any leftover General Tso's cauliflower in an airtight container and place it in the refrigerator. It will stay fresh for up to 3 days. I don’t recommend freezing this recipe.
To reheat: For maximum crispiness, reheat this cauliflower on a parchment-lined pan in a 400ºF oven or air fryer. You can also reheat it in the microwave or in a non-stick skillet, but it won’t be as crispy.