Longtime readers might recognize this oldie, but I just had to bring it back from the depths of the blog. Partially because it was deserving of some fresh new photos, and mostly because I was having some serious Chinese food cravings. Some reasons why this Baked General Tso’s Cauliflower is so excitement inducing: Because it tastes JUST like Chinese takeout. You know, the sticky, flavor-packed American-style Chinese takeout (huge deal for us expats who are hankering for a taste of home) And because even though it’s 100% cauliflower, the texture and flavor is 100% delicious. And because I couldn’t stop eating this until the tulip-man had no choice but to roll me out of the kitchen. Oh, and because it’s not fried but baked (panko breadcrumbs + baking make it perfectly crisp)!
General Tso’s Cauliflower Ingredients
Cauliflower: Bite-sized cauliflower florets make up the base of this recipe, which cooks to tender perfection in the oven. Breading: To create a crispy coating without frying, we’ll bread the cauliflower in flour, then egg, then panko bread crumbs. This goes quickly if you have a second set of hands to help you out! General Tso’s Sauce: While the cauliflower cooks, we’ll whip up a quick sauce to coat the cauliflower. A combination of garlic, ginger, broth, soy sauce, rice vinegar, brown sugar, and tomato paste, which we’ll thicken with a cornstarch slurry. Feel free to spice it up with a pinch of red chili flakes!
How to make General Tso Cauliflower
Making this General Tso’s Cauliflower is so easy, friends, although I’ll admit it can take a little while to dredge the cauliflower. Here’s how to make it: This General Tso’s Cauliflower is best served over a pile of rice or quinoa. Pair it with something fresh, like these Vietnamese Spring Rolls! If you loved this recipe, be sure to try out Sticky Garlic Cauliflower and Sticky Orange Cauliflower! The base of the recipe is almost the same, with different sauces that taste like your other Chinese takeout favorites! Or try the tofu version, General Tso’s Tofu!
