Easy Vegan General Tso’s Cauliflower – The Best Vegetarian Dish

Be careful, this recipe is addictive! This Easy Vegan General Tso’s Cauliflower comes together in under 45 minutes and is almost guaranteed to disappear as soon as it hits the table.

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All the flavours of your favourite takeout in one big, saucy hug of a plate! This super simple General Tso’s Cauliflower is cozy and energising at the same time. The sweetness of the sticky glaze is balanced by tangy vinegar, savoury soy, and a gentle chilli heat. I love finishing the dish with spring onions and toasted sesame seeds for extra crunch and zing, because why not!

This cozy but punchy dish is at its absolute best on laid‑back evenings when you’re craving that sweet, sticky, tangy takeout flavour without leaving your kitchen. You can also make this recipe with frozen cauliflower florets, so it’s a great store‑cupboard (and freezer) stand‑by.

This simple stir‑fry is inspired by one of my favourite takeout classics, General Tso’s chicken, but made completely plant‑based with crispy cauliflower. Pair it with fluffy rice or noodles for the ultimate cozy meal! Or why not serve it alongside some garlicky stir‑fried greens? Or maybe with a crunchy, fresh and flavourful salad to cut through all that glorious sauce?

Why You’ll Love This Recipe

This vegan General Tso’s cauliflower is packed with flavor, crunch, and sweet-heat goodness.

Crispy texture: Each cauliflower floret comes out crunchy on the outside and tender inside, just like restaurant-style.

Rich and sticky sauce: Sweet, tangy, and mildly spicy sauce clings perfectly to every piece.

Quick and easy: Ready in under 40 minutes using simple ingredients found in most kitchens.

Plant-based: No animal products, fully vegan, and surprisingly hearty.

Customizable: Spice it up or keep it mild, add sesame seeds or scallions for extra flair.

Family-friendly: Adults and kids love it alike; the sticky sauce is irresistible.

Perfect for meal prep: Make a larger batch and store in the fridge for lunches or dinners.

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Ingredients

For the Cauliflower:

• 1 medium head of cauliflower, cut into bite-sized florets
• 3 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup plant-based milk (almond, soy, or oat)
• 2–3 tablespoons vegetable oil for tossing

For the General Tso’s Sauce:

• 1/4 cup soy sauce or tamari
• 2 tablespoons rice vinegar
• 3 tablespoons maple syrup or brown sugar
• 2 tablespoons hoisin sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon red chili flakes (optional for spice)
• 2 teaspoons sesame oil

Optional Garnishes:

• Sesame seeds
• Chopped green onions

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Step-by-Step Instructions

1. Preheat and prep cauliflower

Preheat your oven to 425°F (220°C) or air fryer to 400°F (200°C). Toss cauliflower florets with cornstarch, flour, salt, pepper, and plant-based milk until evenly coated. Spread on a baking sheet lined with parchment or in the air fryer basket for crisp baking.

2. Bake or air fry cauliflower

Bake for 25–30 minutes, flipping halfway through, until golden and crispy. If using an air fryer, cook for 15–20 minutes, shaking halfway. This step ensures a crunchy exterior that will hold the sauce without getting soggy.

3. Prepare the sauce

In a small bowl, whisk soy sauce, rice vinegar, maple syrup, hoisin, cornstarch slurry, garlic, ginger, and chili flakes. Transfer the mixture to a small pan and heat over medium until it thickens into a glossy, sticky sauce. Stir constantly to prevent burning.

4. Combine cauliflower and sauce

Once cauliflower is crisp, transfer it to a large mixing bowl and pour the sauce over it. Toss gently but thoroughly until each floret is evenly coated. The heat from the cauliflower will slightly intensify the flavors and help the sauce cling beautifully.

5. Garnish and serve

Sprinkle sesame seeds and chopped green onions over the coated cauliflower. Serve immediately for maximum crispiness and flavor, while the sauce is still warm and sticky.

Tips & Variations

• Extra crispy: Double-coat cauliflower and use a high oven temperature.
• Spice level: Add extra chili flakes or Sriracha for a fiery kick.
• Make it saucier: Adjust the cornstarch or syrup ratios for thicker or thinner glaze.
• Air fryer option: Reduces oil and gives perfect crunch in less time.
• Meal prep: Store sauce and roasted cauliflower separately; combine when reheating.

Serving Suggestions

Serve Easy Vegan General Tso’s Cauliflower over steamed jasmine rice, brown rice, or fried rice for a comforting meal. It also pairs nicely with sautéed greens or a light cucumber salad. For parties, serve as an appetizer in small bowls with toothpicks. I often make extra and serve it in bento boxes for a satisfying lunch the next day.

Frequently Asked Questions

Can I make this gluten-free?

Yes, use tamari instead of soy sauce and ensure hoisin sauce is gluten-free.

Can I air fry instead of baking?

Absolutely, it gives a crispier result and uses less oil.

Is this recipe spicy?

Mild by default, but you can add more chili flakes or Sriracha for heat.

Can I use other vegetables?

Yes, broccoli, cauliflower-broccoli mix, or even tofu cubes work beautifully.

How long does it last?

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet to keep the crunch.

Can I freeze it?

Yes, freeze baked cauliflower separately and thaw before tossing in fresh sauce for best texture.

Final Thoughts

Easy Vegan General Tso’s Cauliflower is crispy, sticky, and full of bold flavor without using meat or frying heavily. The balance of sweet, tangy, and slightly spicy sauce makes it addictive and comforting.

I love how this dish is both indulgent and healthy. It’s perfect for a weeknight dinner or when you want a plant-based takeout experience at home. Crispy, flavorful, and crowd-pleasing, it always gets rave reviews from family and friends.