Spicy General Tso Cauliflower Recipe

If you’re craving that addictive, sweet-spicy tangy kick of takeout Chinese food but want to keep it veggie-focused and fresh, this Spicy General Tso Cauliflower Recipe is going to absolutely blow your mind. I love this recipe because it captures all the classic General Tso’s flavors, but with tender-crisp cauliflower bites that get perfectly crispy and drenched in a luscious sauce. You’ll find that it’s easier to make than you might think, and perfect for weeknight dinners or impressing friends with a plant-based twist everyone will love.

this …

Ingredients You’ll Need

The ingredients here come together beautifully to balance the spicy, sweet, and savory flavors. Having fresh ginger and garlic really makes the sauce pop, and the gluten-free flour and breadcrumbs give the cauliflower its signature crunch.

• Sesame oil: Adds that nutty aroma and a subtle depth to the sauce without overpowering it.
• Garlic: Fresh minced garlic will give your sauce that authentic flavor punch.
• Fresh ginger: Grated ginger adds brightness and a little zing that brightens the sauce.
• Light soy sauce: The salty umami base that rounds out the sauce’s sweetness.
• Brown sugar or coconut sugar: Gives the sauce its signature sweet balance to the heat.
• Hoisin sauce: Adds a lovely depth of flavor and thickens the sauce slightly.
• Cornstarch: Helps the sauce thicken up to that sticky, clingy texture you’re aiming for.
• Sesame seeds: A subtle nutty crunch sprinkled on top for finishing touch.
• Rice wine vinegar: Balances the sweetness and adds a hint of tang.
• Water or broth: Used to adjust the sauce consistency.
• Whole chillis or red pepper flakes: You control the spice level here to suit your taste.
• Cauliflower: The star of the show! Medium head size works best to keep batter and sauce quantities balanced.
• All purpose gluten free flour mix: For a light batter that crisps up beautifully.
• Unsweetened almond milk: Keeps your batter dairy-free while binding it just right.
• Salt, black pepper & garlic powder: Your seasoning trio for perfect flavor all around.
• Gluten free crispy breadcrumbs: This is the crunch factor – don’t skip it!
• Chopped scallion: Adds freshness and a little bite as garnish.

Variations

I love how versatile this Spicy General Tso Cauliflower Recipe is—you can easily tweak the heat level or make it vegan, gluten-free, or even add some extra veggies. Feel free to experiment and make it your own.

• Add a protein boost: Sometimes I toss in crispy tofu cubes alongside the cauliflower for some extra substance.
• Adjust the spice: I found swapping whole chilis for extra red pepper flakes is a great way to control exactly how fiery it gets.
• Make it sheet-pan style: For an even easier cleanup, toss the battered cauliflower on a baking sheet and bake instead of pan-frying—just adjust times accordingly.
• Swap sauces: Feel free to add a little sriracha or chili garlic sauce in the glaze for a different kind of spice kick.

How to Make Spicy General Tso Cauliflower Recipe

Step 1: Prep & Batter Your Cauliflower

Start by washing and cutting your cauliflower into bite-sized florets. It’s important they’re fairly uniform in size so they cook evenly. Mix together the gluten-free flour, almond milk, salt, pepper, and garlic powder until you have a smooth batter. Then dip each cauliflower piece into the batter, allowing any excess to drip off before coating them well in the crispy gluten-free breadcrumbs. This double-layer gives you that perfect crunch without deep frying.

Step 2: Crisp the Cauliflower

I like to pan-fry the pieces in a splash of sesame oil over medium heat until golden and crispy on all sides—about 4-5 minutes per batch. Don’t overcrowd the pan or they’ll steam instead of crisp. If you prefer, baking at 425°F (220°C) for about 25 minutes flipping halfway works too, but you’ll miss a little bit of that extra crunch from frying.

Step 3: Whip Up the Sauce

While the cauliflower crisps up, combine the soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and chillis in a small bowl. Mix the cornstarch with water until smooth, then stir that into the sauce mixture. Pour the sauce into a skillet over medium heat and cook until it thickens, stirring frequently so it doesn’t clump. This is where the magic happens—the sauce should be sticky and glossy, perfect for coating.

Step 4: Toss and Serve

Add your crispy cauliflower to the pan, tossing quickly to coat each piece evenly in that spicy, tangy sauce. Serve hot garnished with a sprinkle of sesame seeds and fresh chopped scallions for that extra pop of flavor and texture.

How to Serve Spicy General Tso Cauliflower Recipe

Garnishes

I usually absolutely pile on chopped scallions and sesame seeds every time—the fresh oniony flavor and the little crunchy seeds make a big difference. Sometimes I throw a few thinly sliced fresh chili rings on top if I want an extra kick that also looks gorgeous.

Side Dishes

This recipe pairs beautifully with steamed jasmine rice or cauliflower rice if you want to keep it light. I also love serving it alongside sautéed bok choy or a simple cucumber salad to cut through the richness of the sauce.

Creative Ways to Present

For a special occasion, I’ve arranged this cauliflower over a bed of rice noodles and added some roasted peanuts on top. It makes for a stunning presentation and adds a lovely crunch. You could also serve it in lettuce cups for a fun finger-food vibe at parties.

Make Ahead and Storage

Storing Leftovers

Leftover Spicy General Tso Cauliflower stores well in an airtight container in the fridge for up to 3 days. I recommend keeping the sauce and cauliflower separate if you want to keep the coating as crispy as possible.

Freezing

I’ve frozen this successfully, but freezing tends to soften the crunchy coating a bit. If you plan to freeze, flash freeze the coated cauliflower separately on a baking sheet first, then transfer to freezer bags. Defrost in the fridge overnight before reheating.

Reheating

To reheat and retain some crispness, I always use the oven at 375°F for about 10-12 minutes rather than the microwave. Just pop the cauliflower on a baking sheet to crisp up again while warming the sauce gently on the stovetop before tossing together.

FAQs

Final Thoughts

I have to say, this Spicy General Tso Cauliflower Recipe quickly became a staple for me whenever taking a break from meat but still wanting those big bold flavors. The crispy exterior and that luscious sauce combo is just unbeatable, and it’s such a crowd-pleaser that even my pickiest eaters ask for seconds. I highly recommend you give this one a whirl—you’ll be surprised at how simple it is and how quickly it becomes a favorite in your rotation. Trust me, once you try it, you’ll keep coming back for more!

Print