Easy Vegan General Tso’s Cauliflower Recipe

I’m excited to share my Vegan General Tso Cauliflower recipe. I prepared cauliflower florets dipped in a batter of flour and cornstarch, then fried them. I tossed them in a balanced sauce blending soy, rice vinegar, maple syrup, garlic, ginger and chili garlic sauce. A satisfying twist on a classic.

I recently tried something really cool — a vegan twist on that classic Chinese dish, and let me tell you, it’s a game changer. I started with a fresh medium cauliflower cut into bite-size florets and tossed it in a light batter of all-purpose flour, cornstarch, cold water, and just a pinch of salt and pepper.

After frying it up in vegetable oil till it was crispy, I made this killer sweet and sour sauce using low sodium soy sauce, rice vinegar, maple syrup, a bit of hoisin sauce, minced garlic, and grated ginger. I added a touch of chili garlic sauce for heat and thinned the sauce with a little water before finishing it off with a cornstarch slurry.

The balance between the tangy, sweet, and spicy flavors really surprised me, and the snack worked out perfectly for a fun party or game day treat. Give it a try, I think you’ll really dig it!

Why I Like this Recipe

I’ve gotta say, I really love this recipe for a bunch of reasons. First, I love that it’s a super healthy twist on a usually heavy dish. Using crispy fried cauliflower instead of meat gives me a lighter way to enjoy a classic flavor without compromising on taste. Second, I like how simple it is to make – I just toss the bite-size cauliflower in a batter made of flour and cornstarch, fry ‘em up till they’re golden crisp, and then coat them in a tangy sauce that simmers with soy sauce, vinegar, maple syrup and all those flavorful goodies like garlic and ginger. Finally, I enjoy how versatile it is, whether I’m prepping it for a game day snack or a party appetizer, it always comes out tasting delicious and satisfying, plus it makes me feel good about eating something that is both tasty and healthier than the original version.

Ingredients

• Cauliflower is a crunchy veggie rich in fiber; it adds a healthy, satisfying bite to the dish.
• All-purpose flour and cornstarch introduce a crisp texture; they’re useful carbohydrates boosting the crunchy batter.
• Rice vinegar and hoisin sauce create a tangy-sweet balance; they brighten and deepen flavor profiles.
• Maple syrup delivers natural sweetness; its cozy flavor complements the spicy, savory notes perfectly.
• Chili garlic sauce adds heat and zing; it makes the dish exciting and lively.
• Soy sauce offers salty umami, reinforcing the dish’s overall complexity.
• Fresh ginger and garlic provide aromatic depth, balancing the bold flavors with gentle spice.
• Cornstarch slurry thickens the sauce, ensuring a perfect, glossy coating every time.

Ingredient Quantities

• 1 medium cauliflower, cut into bite-size florets
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 cup cold water (adjust as needed for the batter)
• A pinch of salt and pepper
• Enough vegetable or canola oil for frying
• 1/2 cup low sodium soy sauce or tamari
• 1/3 cup rice vinegar
• 3 tablespoons maple syrup
• 1 tablespoon hoisin sauce
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 to 2 teaspoons chili garlic sauce (use less if you dont like too much heat)
• 1/4 cup water (for thinning the sauce)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (to make a slurry)
• Optional: Sesame seeds for garnish

How to Make this

1. Cut the cauliflower into bite-size florets and pat them dry with a paper towel.

2. In a bowl, mix together the all-purpose flour, cornstarch, a pinch of salt and pepper, and the cold water. Whisk until its smooth and adjust the water if you need a thinner batter.

3. Dip each cauliflower floret into the batter so that they are evenly coated.

4. In a deep pan, heat the vegetable or canola oil over medium-high heat. Fry the battered florets in batches until they come out golden and crispy, then remove them onto paper towels to drain.

5. In another saucepan, combine the soy sauce or tamari, rice vinegar, maple syrup, hoisin sauce, minced garlic, grated ginger, and chili garlic sauce. Give it a stir.

6. Add 1/4 cup water to the sauce and bring it to a simmer over medium heat.

7. Stir in the cornstarch slurry (cornstarch mixed with water) and let the sauce simmer until it thickens up nicely.

8. Toss the fried cauliflower in the thickened sauce until all pieces are well coated.

9. Serve hot and sprinkle sesame seeds on top if you like a bit of extra crunch. Enjoy your tasty and easy vegan snack!

Equipment Needed

1. Cutting board and a sharp knife
2. Paper towels
3. A large mixing bowl and a whisk
4. Measuring cups and spoons
5. A deep pan for frying (or a large pot)
6. A slotted spoon or tongs for frying
7. A saucepan for making the sauce
8. A small bowl for the cornstarch slurry
9. A plate for draining the fried cauliflower

FAQ

Easy Vegan General Tso’s Cauliflower Recipe Substitutions and Variations

• If you can’t find cauliflower, you could try using broccoli florets or even romanesco for a similar crunch.
• If you don’t have all-purpose flour, chickpea flour or a gluten-free flour blend works just fine.
• Instead of low sodium soy sauce, you can use coconut aminos which gives a sweeter flavor.
• If maple syrup isn’t available, agave nectar or brown rice syrup are good swaps.
• For hoisin sauce, you could mix a bit of peanut butter with soy sauce, a pinch of sugar and garlic powder to mimic that sweet and savory tang.

Pro Tips

1. Really let the cauliflower dry off good before dipping it in the batter so the coating actually sticks instead of sliding off in the oil.
2. Make sure you’re using cold water in your batter cuz it helps to keep the outside crispy when frying and you can always add a bit more if it seems too thick.
3. Fry the florets in small batches so the oil temperature stays high and every piece cooks evenly without getting soggy.
4. When tossing the fried cauliflower in the sauce, do it quickly and gently. That way, you get a nice coating without making the crispy bits turn all soft.