![To make General Tso's Cauliflower, gather these ingredients: - 1 medium head of cauliflower, cut into florets - 1 cup cornstarch - 1 tablespoon vegetable oil (for frying) - 2 cloves garlic, minced - 1 inch fresh ginger, grated - 1 tablespoon sesame oil - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 3 tablespoons honey or maple syrup - 1 tablespoon hoisin sauce - 1 tablespoon chili garlic sauce (adjust to taste) - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) You can swap ingredients to fit your needs: - Use arrowroot powder instead of cornstarch for a gluten-free option. - Choose agave syrup or brown sugar instead of honey for vegan needs. - If you cannot eat soy, coconut aminos work well as a soy sauce substitute. - For a nut-free option, ensure your hoisin sauce does not contain nuts. Fresh cauliflower is often more flavorful and crisp. It gives a better texture when fried. Frozen cauliflower is convenient and can save time. If using frozen, thaw and dry well before coating. Fresh is best when you want that perfect crunch. Start with one medium head of cauliflower. Cut it into small florets. This size helps them cook evenly. In a large bowl, toss the florets in cornstarch. Make sure to coat them well. This will create a nice crispy layer. Once coated, shake off any extra cornstarch. Set them aside while you heat the oil. Heat vegetable oil in a large skillet or wok. Use medium-high heat for best results. Once the oil is hot, add the cauliflower in batches. Fry each batch for about 4 to 5 minutes. You want them golden brown and crispy. This step is key for that crunchy texture. After frying, place the cauliflower on paper towels to drain excess oil. This keeps them crispy and not greasy. In the same skillet, pour in sesame oil. Then, add minced garlic and grated ginger. Sauté these for about one minute. This will make your kitchen smell amazing! Next, add soy sauce, rice vinegar, honey or maple syrup, hoisin sauce, and chili garlic sauce. Stir well and let the mix simmer for 2 to 3 minutes. This helps the sauce thicken slightly. Once done, add the crispy cauliflower back into the skillet. Toss everything to coat the florets in the sauce. Cook for an extra 1 to 2 minutes to heat through. Now your General Tso's Cauliflower is ready for serving! One common mistake is not drying the cauliflower. After washing, make sure to dry it well. This helps the cornstarch stick. Another mistake is overcrowding the pan when frying. Fry in small batches for better crispiness. Lastly, don’t skip the cornstarch. It is key for that crunchy texture. For the best crunch, coat each floret in cornstarch evenly. A thin layer works best. Heat the oil until it shimmers before adding the cauliflower. This ensures instant frying and locks in moisture. After frying, let the cauliflower drain on paper towels. This helps keep them crisp by removing excess oil. You can adjust the heat by changing the chili garlic sauce. If you want it spicier, add more sauce. For a sweeter dish, increase the honey or maple syrup. For a different flavor, try adding more garlic or ginger. Each tweak makes the recipe your own while keeping it delicious. For the full recipe, check out the detailed instructions and enjoy your cooking! {{image_2}} You can make General Tso's Cauliflower vegan easily. Instead of honey, use maple syrup. This swap keeps the sweetness while staying plant-based. You can also try agave nectar. For a creamier sauce, add a splash of coconut milk. This gives a nice twist to the flavor. Want to add protein? Try tofu or tempeh. Both options work great. Simply cube the tofu and press it to remove extra moisture. Then, coat it in cornstarch and fry until crispy. For tempeh, slice it thin and fry it too. Toss them with the sauce just like the cauliflower. It makes for a heartier meal. Making this dish gluten-free is easy. Use tamari instead of soy sauce. It has a similar taste and is safe for those avoiding gluten. For the batter, check your cornstarch brand. Most are gluten-free, but confirm to be sure. These small swaps keep the flavor while catering to diet needs. For the complete recipe, see the [Full Recipe]. After enjoying your General Tso's Cauliflower, let it cool down. Once cool, place it in an airtight container. Store it in the fridge for up to three days. This keeps the flavors fresh and ready for your next meal. To reheat, use an oven or air fryer. Preheat your oven to 350°F (175°C). Spread the cauliflower on a baking sheet. Heat for about 10-15 minutes. This helps keep the cauliflower crispy. Avoid using a microwave, as it can make the cauliflower soggy. You can freeze General Tso's Cauliflower for longer storage. First, fry the cauliflower according to the recipe. Let it cool completely. Then, place it in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat in the oven for the best results. Check the Full Recipe for more details! General Tso's Cauliflower is a tasty dish. It uses simple, fresh ingredients. You need: - 1 medium head of cauliflower, cut into florets - 1 cup cornstarch - 1 tablespoon vegetable oil (for frying) - 2 cloves garlic, minced - 1 inch fresh ginger, grated - 1 tablespoon sesame oil - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 3 tablespoons honey or maple syrup - 1 tablespoon hoisin sauce - 1 tablespoon chili garlic sauce (adjust to taste) - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) This dish combines crispy cauliflower with a sweet and spicy sauce. The flavors blend well for a delightful meal. To adjust the heat, change the chili garlic sauce. For more spice, add more sauce. You can also add red pepper flakes or fresh chili. If you want it milder, reduce or skip the chili garlic sauce. You can also balance heat with extra honey or maple syrup to sweeten the dish. This way, you control the spice level to suit your taste. Yes, you can prep General Tso's Cauliflower ahead of time. You can cut the cauliflower and coat it with cornstarch. Store it in the fridge until you’re ready to fry. You can also make the sauce in advance. Just store it in a jar and keep it in the fridge. When you’re ready to eat, fry the cauliflower and toss it with the sauce for a quick meal. In this post, we covered how to make General Tso's Cauliflower. I shared the best ingredients and how to prepare them. You learned steps for frying and making a tasty sauce. I also provided tips to avoid mistakes and suggestions for personalizing the dish. In the end, General Tso's Cauliflower is flexible and fun to make. With these tips, you can enjoy a delicious meal that meets your needs. Now it's time to try it for yourself!](https://themomdish.com/wp-content/uploads/2025/05/4e5bd110-7cd6-4511-83cb-252722497a9b.webp)
Are you ready to transform a classic dish into a healthy delight? This General Tso’s Cauliflower recipe offers all the crispiness and bold flavors you crave, minus the meat! I’ll guide you step-by-step to create this tasty dish that’s perfect for any meal. Let’s dive into the ingredients, cooking tips, and expert tricks that will make your dish a crowd favorite. Follow along, and you’ll impress everyone at the table!
Ingredients
Complete list of ingredients for General Tso’s Cauliflower
To make General Tso’s Cauliflower, gather these ingredients:
– 1 medium head of cauliflower, cut into florets
– 1 cup cornstarch
– 1 tablespoon vegetable oil (for frying)
– 2 cloves garlic, minced
– 1 inch fresh ginger, grated
– 1 tablespoon sesame oil
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 3 tablespoons honey or maple syrup
– 1 tablespoon hoisin sauce
– 1 tablespoon chili garlic sauce (adjust to taste)
– 2 green onions, sliced (for garnish)
– Sesame seeds (for garnish)
Ingredient substitutions for allergens or dietary preferences
You can swap ingredients to fit your needs:
– Use arrowroot powder instead of cornstarch for a gluten-free option.
– Choose agave syrup or brown sugar instead of honey for vegan needs.
– If you cannot eat soy, coconut aminos work well as a soy sauce substitute.
– For a nut-free option, ensure your hoisin sauce does not contain nuts.
Fresh vs. frozen cauliflower: which is better?
Fresh cauliflower is often more flavorful and crisp. It gives a better texture when fried. Frozen cauliflower is convenient and can save time. If using frozen, thaw and dry well before coating. Fresh is best when you want that perfect crunch.
Step-by-Step Instructions
Preparing the cauliflower florets
Start with one medium head of cauliflower. Cut it into small florets. This size helps them cook evenly. In a large bowl, toss the florets in cornstarch. Make sure to coat them well. This will create a nice crispy layer. Once coated, shake off any extra cornstarch. Set them aside while you heat the oil.
Frying the cauliflower to achieve perfect crispiness
Heat vegetable oil in a large skillet or wok. Use medium-high heat for best results. Once the oil is hot, add the cauliflower in batches. Fry each batch for about 4 to 5 minutes. You want them golden brown and crispy. This step is key for that crunchy texture. After frying, place the cauliflower on paper towels to drain excess oil. This keeps them crispy and not greasy.
Making the flavorful General Tso’s sauce
In the same skillet, pour in sesame oil. Then, add minced garlic and grated ginger. Sauté these for about one minute. This will make your kitchen smell amazing! Next, add soy sauce, rice vinegar, honey or maple syrup, hoisin sauce, and chili garlic sauce. Stir well and let the mix simmer for 2 to 3 minutes. This helps the sauce thicken slightly. Once done, add the crispy cauliflower back into the skillet. Toss everything to coat the florets in the sauce. Cook for an extra 1 to 2 minutes to heat through. Now your General Tso’s Cauliflower is ready for serving!
Tips & Tricks
Common mistakes to avoid when making General Tso’s Cauliflower
One common mistake is not drying the cauliflower. After washing, make sure to dry it well. This helps the cornstarch stick. Another mistake is overcrowding the pan when frying. Fry in small batches for better crispiness. Lastly, don’t skip the cornstarch. It is key for that crunchy texture.
Expert tips for the crispiest texture
For the best crunch, coat each floret in cornstarch evenly. A thin layer works best. Heat the oil until it shimmers before adding the cauliflower. This ensures instant frying and locks in moisture. After frying, let the cauliflower drain on paper towels. This helps keep them crisp by removing excess oil.
Variations based on personal taste preferences (spiciness, sweetness)
You can adjust the heat by changing the chili garlic sauce. If you want it spicier, add more sauce. For a sweeter dish, increase the honey or maple syrup. For a different flavor, try adding more garlic or ginger. Each tweak makes the recipe your own while keeping it delicious.
For the full recipe, check out the detailed instructions and enjoy your cooking!
Variations
Vegan alternatives and ingredient swaps
You can make General Tso’s Cauliflower vegan easily. Instead of honey, use maple syrup. This swap keeps the sweetness while staying plant-based. You can also try agave nectar. For a creamier sauce, add a splash of coconut milk. This gives a nice twist to the flavor.
Suggestions for adding protein (tofu, tempeh)
Want to add protein? Try tofu or tempeh. Both options work great. Simply cube the tofu and press it to remove extra moisture. Then, coat it in cornstarch and fry until crispy. For tempeh, slice it thin and fry it too. Toss them with the sauce just like the cauliflower. It makes for a heartier meal.
Gluten-free options for the sauce and batter
Making this dish gluten-free is easy. Use tamari instead of soy sauce. It has a similar taste and is safe for those avoiding gluten. For the batter, check your cornstarch brand. Most are gluten-free, but confirm to be sure. These small swaps keep the flavor while catering to diet needs.
For the complete recipe, see the [Full Recipe].
Storage Info
How to store leftover General Tso’s Cauliflower
After enjoying your General Tso’s Cauliflower, let it cool down. Once cool, place it in an airtight container. Store it in the fridge for up to three days. This keeps the flavors fresh and ready for your next meal.
Best practices for reheating to maintain crispness
To reheat, use an oven or air fryer. Preheat your oven to 350°F (175°C). Spread the cauliflower on a baking sheet. Heat for about 10-15 minutes. This helps keep the cauliflower crispy. Avoid using a microwave, as it can make the cauliflower soggy.
Freezing instructions for meal prep
You can freeze General Tso’s Cauliflower for longer storage. First, fry the cauliflower according to the recipe. Let it cool completely. Then, place it in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat in the oven for the best results. Check the Full Recipe for more details!
FAQs
What is General Tso’s Cauliflower made of?
General Tso’s Cauliflower is a tasty dish. It uses simple, fresh ingredients. You need:
– 1 medium head of cauliflower, cut into florets
– 1 cup cornstarch
– 1 tablespoon vegetable oil (for frying)
– 2 cloves garlic, minced
– 1 inch fresh ginger, grated
– 1 tablespoon sesame oil
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 3 tablespoons honey or maple syrup
– 1 tablespoon hoisin sauce
– 1 tablespoon chili garlic sauce (adjust to taste)
– 2 green onions, sliced (for garnish)
– Sesame seeds (for garnish)
This dish combines crispy cauliflower with a sweet and spicy sauce. The flavors blend well for a delightful meal.
How can I make General Tso’s Cauliflower spicier or milder?
To adjust the heat, change the chili garlic sauce. For more spice, add more sauce. You can also add red pepper flakes or fresh chili. If you want it milder, reduce or skip the chili garlic sauce. You can also balance heat with extra honey or maple syrup to sweeten the dish. This way, you control the spice level to suit your taste.
Can I prepare General Tso’s Cauliflower in advance?
Yes, you can prep General Tso’s Cauliflower ahead of time. You can cut the cauliflower and coat it with cornstarch. Store it in the fridge until you’re ready to fry. You can also make the sauce in advance. Just store it in a jar and keep it in the fridge. When you’re ready to eat, fry the cauliflower and toss it with the sauce for a quick meal.
In this post, we covered how to make General Tso’s Cauliflower. I shared the best ingredients and how to prepare them. You learned steps for frying and making a tasty sauce. I also provided tips to avoid mistakes and suggestions for personalizing the dish.
In the end, General Tso’s Cauliflower is flexible and fun to make. With these tips, you can enjoy a delicious meal that meets your needs. Now it’s time to try it for yourself!
![To make General Tso's Cauliflower, gather these ingredients: - 1 medium head of cauliflower, cut into florets - 1 cup cornstarch - 1 tablespoon vegetable oil (for frying) - 2 cloves garlic, minced - 1 inch fresh ginger, grated - 1 tablespoon sesame oil - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 3 tablespoons honey or maple syrup - 1 tablespoon hoisin sauce - 1 tablespoon chili garlic sauce (adjust to taste) - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) You can swap ingredients to fit your needs: - Use arrowroot powder instead of cornstarch for a gluten-free option. - Choose agave syrup or brown sugar instead of honey for vegan needs. - If you cannot eat soy, coconut aminos work well as a soy sauce substitute. - For a nut-free option, ensure your hoisin sauce does not contain nuts. Fresh cauliflower is often more flavorful and crisp. It gives a better texture when fried. Frozen cauliflower is convenient and can save time. If using frozen, thaw and dry well before coating. Fresh is best when you want that perfect crunch. Start with one medium head of cauliflower. Cut it into small florets. This size helps them cook evenly. In a large bowl, toss the florets in cornstarch. Make sure to coat them well. This will create a nice crispy layer. Once coated, shake off any extra cornstarch. Set them aside while you heat the oil. Heat vegetable oil in a large skillet or wok. Use medium-high heat for best results. Once the oil is hot, add the cauliflower in batches. Fry each batch for about 4 to 5 minutes. You want them golden brown and crispy. This step is key for that crunchy texture. After frying, place the cauliflower on paper towels to drain excess oil. This keeps them crispy and not greasy. In the same skillet, pour in sesame oil. Then, add minced garlic and grated ginger. Sauté these for about one minute. This will make your kitchen smell amazing! Next, add soy sauce, rice vinegar, honey or maple syrup, hoisin sauce, and chili garlic sauce. Stir well and let the mix simmer for 2 to 3 minutes. This helps the sauce thicken slightly. Once done, add the crispy cauliflower back into the skillet. Toss everything to coat the florets in the sauce. Cook for an extra 1 to 2 minutes to heat through. Now your General Tso's Cauliflower is ready for serving! One common mistake is not drying the cauliflower. After washing, make sure to dry it well. This helps the cornstarch stick. Another mistake is overcrowding the pan when frying. Fry in small batches for better crispiness. Lastly, don’t skip the cornstarch. It is key for that crunchy texture. For the best crunch, coat each floret in cornstarch evenly. A thin layer works best. Heat the oil until it shimmers before adding the cauliflower. This ensures instant frying and locks in moisture. After frying, let the cauliflower drain on paper towels. This helps keep them crisp by removing excess oil. You can adjust the heat by changing the chili garlic sauce. If you want it spicier, add more sauce. For a sweeter dish, increase the honey or maple syrup. For a different flavor, try adding more garlic or ginger. Each tweak makes the recipe your own while keeping it delicious. For the full recipe, check out the detailed instructions and enjoy your cooking! {{image_2}} You can make General Tso's Cauliflower vegan easily. Instead of honey, use maple syrup. This swap keeps the sweetness while staying plant-based. You can also try agave nectar. For a creamier sauce, add a splash of coconut milk. This gives a nice twist to the flavor. Want to add protein? Try tofu or tempeh. Both options work great. Simply cube the tofu and press it to remove extra moisture. Then, coat it in cornstarch and fry until crispy. For tempeh, slice it thin and fry it too. Toss them with the sauce just like the cauliflower. It makes for a heartier meal. Making this dish gluten-free is easy. Use tamari instead of soy sauce. It has a similar taste and is safe for those avoiding gluten. For the batter, check your cornstarch brand. Most are gluten-free, but confirm to be sure. These small swaps keep the flavor while catering to diet needs. For the complete recipe, see the [Full Recipe]. After enjoying your General Tso's Cauliflower, let it cool down. Once cool, place it in an airtight container. Store it in the fridge for up to three days. This keeps the flavors fresh and ready for your next meal. To reheat, use an oven or air fryer. Preheat your oven to 350°F (175°C). Spread the cauliflower on a baking sheet. Heat for about 10-15 minutes. This helps keep the cauliflower crispy. Avoid using a microwave, as it can make the cauliflower soggy. You can freeze General Tso's Cauliflower for longer storage. First, fry the cauliflower according to the recipe. Let it cool completely. Then, place it in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat in the oven for the best results. Check the Full Recipe for more details! General Tso's Cauliflower is a tasty dish. It uses simple, fresh ingredients. You need: - 1 medium head of cauliflower, cut into florets - 1 cup cornstarch - 1 tablespoon vegetable oil (for frying) - 2 cloves garlic, minced - 1 inch fresh ginger, grated - 1 tablespoon sesame oil - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 3 tablespoons honey or maple syrup - 1 tablespoon hoisin sauce - 1 tablespoon chili garlic sauce (adjust to taste) - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) This dish combines crispy cauliflower with a sweet and spicy sauce. The flavors blend well for a delightful meal. To adjust the heat, change the chili garlic sauce. For more spice, add more sauce. You can also add red pepper flakes or fresh chili. If you want it milder, reduce or skip the chili garlic sauce. You can also balance heat with extra honey or maple syrup to sweeten the dish. This way, you control the spice level to suit your taste. Yes, you can prep General Tso's Cauliflower ahead of time. You can cut the cauliflower and coat it with cornstarch. Store it in the fridge until you’re ready to fry. You can also make the sauce in advance. Just store it in a jar and keep it in the fridge. When you’re ready to eat, fry the cauliflower and toss it with the sauce for a quick meal. In this post, we covered how to make General Tso's Cauliflower. I shared the best ingredients and how to prepare them. You learned steps for frying and making a tasty sauce. I also provided tips to avoid mistakes and suggestions for personalizing the dish. In the end, General Tso's Cauliflower is flexible and fun to make. With these tips, you can enjoy a delicious meal that meets your needs. Now it's time to try it for yourself!](https://themomdish.com/wp-content/uploads/2025/05/4e5bd110-7cd6-4511-83cb-252722497a9b-300x300.webp)