General Tso’s Cauliflower (Crispy, Sticky-Sweet, Better Than Takeout)

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General Tso’s cauliflower in a bowl with glossy sauce, sesame seeds, and green onions

Introduction

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If you crave that classic takeout flavor, General Tso’s Cauliflower is about to become your new weeknight favorite. It’s crispy cauliflower with a glossy sauce that’s sweet, tangy, garlicky, and a little spicy.

General Tso’s Cauliflower is also surprisingly doable at home. The crispy coating bakes up golden, and the sauce comes together in minutes on the stove. It’s the perfect copycat restaurant dish when you want comfort food without the takeout bill.

The secret is tossing the cauliflower right before serving so it stays crispy. Trust me, don’t skip that step.

Why You’ll Love This General Tso’s Cauliflower

  • Better than takeout: Fresh, crispy texture and sauce that tastes bold and bright.
  • Crispy + sticky perfection: Sauce clings without turning everything into mush.
  • Weeknight-friendly: Simple steps and mostly pantry ingredients.
  • Vegetarian comfort: A satisfying, cozy dinner over rice or noodles.
  • Crowd favorite: Everyone asks for the recipe after one bite.

Ingredients for General Tso’s Cauliflower

Ingredients for General Tso’s cauliflower including cauliflower, coating, soy sauce, vinegar, sugar, garlic, and ginger
Pantry staples and fresh aromatics for crispy cauliflower and sticky General Tso-style sauce

Crispy Cauliflower

  • Cauliflower (1 large head, cut into bite-size pieces): Cut evenly so it crisps at the same time.
  • All-purpose flour (1/2 cup): Base for the coating.
  • Cornstarch (1/2 cup): Helps make a lighter, crispier crust.
  • Salt (1 teaspoon) + black pepper (1/2 teaspoon): Season the coating so it isn’t bland.
  • Garlic powder (1 teaspoon): Adds savory flavor.
  • Water (3/4 cup): Makes the batter; add a splash more if needed.
  • Panko breadcrumbs (1 1/2 cups): Big crunch; regular breadcrumbs work too.

General Tso-Style Sauce

  • Neutral oil (1 tablespoon): For sautéing aromatics.
  • Garlic (3 cloves, minced): Bold flavor.
  • Fresh ginger (1 tablespoon, grated): Classic zing; use 1/2 teaspoon ground ginger if needed.
  • Soy sauce (1/3 cup): Salty-savory base; low-sodium helps you control salt.
  • Rice vinegar (3 tablespoons): Tangy balance; apple cider vinegar works in a pinch.
  • Brown sugar (1/4 cup): Sweetness and that sticky glaze.
  • Ketchup (2 tablespoons): Adds body and a mild tang (sounds odd, tastes right).
  • Red pepper flakes (1/2–1 teaspoon): Heat to taste.
  • Cornstarch (1 tablespoon) + water (2 tablespoons): Slurry to thicken the sauce.

Finish

  • Sliced green onions: Fresh bite on top.
  • Sesame seeds: Optional, but very takeout-style.
  • Cooked rice or noodles: For serving.

General Tso’s Cauliflower Recipe Step-by-Step

Four panel collage showing the steps for General Tso’s cauliflower from coating to tossing in sauce
Coat and bake cauliflower, simmer sticky sauce, toss, and garnish for a takeout-style finish
  • 1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • 2. Whisk the batter: Mix flour, cornstarch, salt, pepper, and garlic powder. Whisk in water until smooth. It should coat a piece without dripping like crazy, add 1–2 tablespoons more water if needed.
  • 3. Coat the cauliflower: Dip pieces in batter, let excess drip off, then roll in panko. Place on the baking sheet with space between pieces.
  • 4. Bake until crisp: Bake 20 minutes, flip, then bake 10–15 minutes more until golden and crunchy.
  • 5. Sauté aromatics: In a saucepan over medium heat, warm oil. Add garlic and ginger and cook 30–45 seconds until fragrant (don’t let it burn).
  • 6. Simmer the sauce: Stir in soy sauce, rice vinegar, brown sugar, ketchup, and red pepper flakes. Bring to a gentle simmer for 2–3 minutes.
  • 7. Thicken with slurry: Stir cornstarch and water together, then whisk into the simmering sauce. Cook 1–2 minutes until glossy and thick enough to coat the back of a spoon. If it gets too thick, whisk in a splash of water.
  • 8. Toss and serve: Add crispy cauliflower to a large bowl, pour sauce over, and toss quickly. Top with green onions and sesame seeds, then serve right away over rice.

Tips for Perfect General Tso’s Cauliflower

  • Keep pieces similar size: Even pieces cook evenly and crisp at the same time.
  • Use parchment: Helps prevent sticking and makes flipping easier.
  • Sauce at the last second: This is the #1 way to keep the coating crispy.
  • Taste the sauce: Want it sweeter? Add 1 tablespoon brown sugar. Want more tang? Add 1 tablespoon vinegar.
  • Don’t burn garlic/ginger: Short cook time keeps the flavor fresh, not bitter.

Variations & Substitutions

  • Extra spicy: Add 1 teaspoon chili garlic sauce or more red pepper flakes.
  • Orange twist: Add 2 tablespoons orange juice and a little zest for a citrusy vibe.
  • Gluten-free: Use gluten-free flour, gluten-free panko, and tamari instead of soy sauce.
  • Air fryer: Cook breaded cauliflower at 400°F in batches for 12–16 minutes, shaking halfway.
  • Add veggies: Stir in steamed broccoli after tossing in sauce.
  • Leftovers idea: Chop and stuff into lettuce wraps or serve in a rice bowl with cucumber.

Make-Ahead & Freezing

  • Fridge: Sauce keeps 3–5 days in an airtight container.
  • Best prep: Bake cauliflower ahead (unsauced), refrigerate up to 2 days, then re-crisp at 425°F for 8–10 minutes.
  • Freezing: Sauce freezes well up to 2 months. Cauliflower is best fresh; freezing baked pieces can soften the crunch.

Serving Suggestions & Pairings

  • Steamed rice or fried rice for a cozy dinner.
  • Noodles for a bigger meal.
  • Quick cucumber salad with rice vinegar.
  • Edamame or sautéed green beans on the side.

Reader Review: “This tastes just like takeout! The sauce is unreal and the cauliflower stayed crispy longer than I expected.”

Try this General Tso’s Cauliflower and let me know how you served it. Leave a rating, drop a comment, and share your favorite spicy level!

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