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General Tso’s Cauliflower Bowls

A delicious plant-based reinterpretation of the classic General Tso's chicken, featuring crispy roasted cauliflower in a flavorful sauce, served atop fluffy rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cauliflower
  • 1 head cauliflower Fresh, firm cauliflower will yield the best texture.
  • 1 cup all-purpose flour Can be substituted with gluten-free flour if needed.
  • 1/2 cup cornstarch Adds extra crispiness to the batter.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup water Room temperature helps to blend better with dry ingredients.
For the Sauce
  • 2 tablespoons vegetable oil Feel free to use sesame oil for added flavor.
  • 2 cloves garlic, minced Fresh garlic is ideal for a punchy taste.
  • 1 teaspoon fresh ginger, grated Provides warmth and depth.
  • 1 whole red chili pepper Adjust based on your heat preference.
  • 1/4 cup soy sauce Tamari can be used for a gluten-free option.
  • 2 tablespoons hoisin sauce This sweet and tangy sauce is crucial to the flavor profile.
  • 2 tablespoons rice vinegar Adds brightness and acidity.
  • 2 tablespoons brown sugar Balances the flavors beautifully.
  • 1 tablespoon cornstarch For thickening the sauce.
  • 1/4 cup water For the sauce.
For Serving
  • 3 cups cooked rice I recommend using jasmine or brown rice for added texture.
  • 2 green onions sliced For garnish and a fresh onion flavor.
  • 1 teaspoon sesame seeds A lovely finishing touch for extra crunch.

Method
 

Preparation
  1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
  3. Prepare the Batter: In a large bowl, whisk together flour, cornstarch, salt, and black pepper.
  4. Gradually whisk in water until you have a smooth batter that thoroughly coats the cauliflower.
  5. Cut cauliflower into bite-sized florets. Toss them in the batter until they’re well coated, then spread them out on the prepared baking sheet.
Cooking
  1. Roast the cauliflower in the preheated oven for about 25 minutes, flipping halfway.
  2. While the cauliflower is baking, prepare the sauce: whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, and water in a small bowl.
  3. Heat vegetable oil in a large skillet over medium heat. Add garlic, ginger, and sliced red chili pepper and cook for about a minute until fragrant.
  4. Pour the prepared sauce into the skillet and bring to a simmer, cooking until thickened—about 2 minutes.
  5. Once the cauliflower is baked, add it to the skillet and gently toss to coat in the sauce.
Assembly
  1. Divide cooked rice among bowls, top with saucy cauliflower, and garnish with sliced green onions and sesame seeds.

Notes

Make sure cauliflower is dry before coating it in batter. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.