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General Tso's Cauliflower Bowls

A vegan twist on the beloved Chinese takeout classic, featuring crispy cauliflower florets, a mouthwatering sauce, and fluffy rice for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cauliflower
  • 1 head cauliflower Fresh and firm. Substitute with broccoli for variety.
  • 1 cup all-purpose flour Can use gluten-free flour if needed.
  • 1/2 cup cornstarch This helps create that crispy texture. Can also be replaced with potato starch.
  • 1 teaspoon salt Enhances flavor.
  • 1/2 teaspoon black pepper Adds a kick.
  • 3/4 cup water Room temperature for a smooth batter.
  • 2 tablespoons vegetable oil Canola or sunflower oil recommended for baking.
For the Sauce
  • 2 cloves garlic Minced for freshness; fresh garlic yields better flavor than powdered.
  • 1 teaspoon fresh ginger Grated for a zesty kick; can substitute with 1/4 teaspoon ground ginger.
  • 1 whole red chili pepper Sliced for heat; adjust the amount based on your spice preference.
  • 1/4 cup soy sauce Low-sodium soy sauce works well if watching sodium intake.
  • 2 tablespoons hoisin sauce Adds sweetness and depth; can substitute with teriyaki sauce.
  • 2 tablespoons rice vinegar For acidity; apple cider vinegar can be used as a substitute.
  • 2 tablespoons brown sugar For sweetness; coconut sugar is a good alternative.
  • 1 tablespoon cornstarch For thickening the sauce.
  • 1/4 cup water To mix with the cornstarch.
For Serving
  • 3 cups cooked rice White, brown, or cauliflower rice for a low-carb option.
  • 2 green onions sliced For garnish.
  • 1 teaspoon sesame seeds For topping.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, cornstarch, salt, and black pepper. Gradually whisk in 3/4 cup water until a smooth batter forms.
  3. Toss the cauliflower florets in the batter, ensuring they are well-coated. Spread them on the prepared baking sheet.
Cooking
  1. Bake the cauliflower for 25 minutes, turning halfway through until golden brown and crispy.
  2. Meanwhile, in a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, 1 tablespoon cornstarch, and 1/4 cup water.
  3. Heat vegetable oil in a large skillet over medium heat. Add minced garlic, grated ginger, and sliced chili pepper, cooking until fragrant.
  4. Pour the sauce into the skillet, bringing it to a simmer. Cook until thickened, stirring continuously.
  5. Add roasted cauliflower to the skillet, tossing to coat and ensuring it’s warmed through.
  6. Divide cooked rice among bowls and top with the sauced cauliflower, garnishing with sliced green onions and sesame seeds.

Notes

These bowls can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 2 months. Feel free to customize with additional veggies or adjust the spice level according to preference.