Baked General Tso’s CauliflowerYum
This Baked General Tso’s Cauliflower is easy to make, super delicious and every bit as spicy-sweet and crispy-good as a fried version. Serve it as a vegetarian main dish, a side dish or as a fun appetizer.
This Baked General Tso’s Cauliflower is lightly battered then baked to a golden-brown and tossed in a delicious spicy-sweet sauce. It’s easy enough to make any night of the week!
Even though there are a few steps to completing this recipe….it all comes together relatively effortlessly and in pretty short-order. The result is absolutely delicious!! This Baked General Tso’s Cauliflower is a vegetarian version of the popular General Tso’s Chicken recipe, which is typically a fried dish.
The first time I had cauliflower made this way was when Kyle ordered the “crispy cauliflower” at Veggie Grill, which was served with a delicious dipping sauce. When I make this recipe, I like to double the sauce so I can have extra for dipping.
Baked General Tso's Cauliflower
Yield: Serves 2 - 4
Total Time: 30 minutes
- 1 large head cauliflower, cut into large florets
- 1 cup gluten-free all-purpose flour
- 1 cup coconut milk
- 1 cup gluten-free panko bread crumbs
- pinch of sea salt
- pinch of freshly ground black pepper
For the Sauce
- 2 teaspoons sesame oil
- 6 scallions, white part finely sliced
- 3 cloves garlic, peeled and finely minced
- 1 tablespoon fresh ginger, finely minced
- ¼ cup vegetable broth (or chicken broth)
- ¼ cup soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon dried red chili pepper
- Preheat oven to 400º.
- Dredge cauliflower in flour, milk, and bread crumbs and transfer to a baking sheet lined with a rack or a parchment paper.
- Season with salt and pepper.
- Bake until deeply golden and crispy, 20 to 30 minutes.
- Remove from oven and add to a medium size bowl
- Meanwhile, make sauce
- In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and cook until fragrant, 1 to 2 minutes.
- Add the broth, soy sauce and rice vinegar and bring to a simmer over medium heat.
- Simmer for 5 minutes.
- In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth.
- Return the mixture to the pot and bring to a simmer.
- Cook, stirring occasionally for about 7 to 9 minutes or until the sauce thickens.
- Pour the sauce over the baked cauliflower and toss to coat.
- Serve immediately, garnished with sesame seeds and more sliced green onions if you like.