Craving takeout but trying to eat healthier? This General Tso’s Cauliflower is a tasty, lighter spin on takeout: crispy panko-crusted cauliflower tossed in a tangy-sweet sauce for all the flavor without the heaviness of the restaurant version.
General Tso’s Cauliflower
Cauliflower is incredibly versatile — it can stand in for mashed potatoes, become the base of a vegetarian taco, or take center stage in a saucy Chinese-inspired dish. This baked General Tso’s Cauliflower delivers crisp, golden florets coated in panko and finished with a bright, sticky sauce that’s addictive and satisfying.
This recipe works well as a weeknight dinner or a healthier alternative when you want takeout flavors at home. Serve it over quinoa, rice, or your favorite grain and garnish with sliced scallions or sesame seeds for added texture and color.
To make General Tso’s Cauliflower you’ll need:
- ½ head cauliflower
- ½ cup flour
- 2 large eggs, whisked
- 1 cup panko breadcrumbs
- ¼ tsp each salt and pepper
- ½ cup dry quinoa + 1 cup water
- 1 Tbsp sesame oil
- 2 cloves garlic, minced
- 1 Tbsp fresh grated ginger
- ½ cup vegetable broth
- ¼ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup brown sugar
- 2 Tbsp tomato paste
- 2 Tbsp cornstarch dissolved in 2 Tbsp cold water
Kitchen tools you may find useful:
- Parchment paper
- Mixing bowls
- Medium saucepan
- Baking sheet
If you enjoy cauliflower recipes, try roasting a whole head with whipped feta and herbs or make cauliflower-based rice as a lighter side. Roasted vegetables with fresh herbs and tangy cheeses are great options to add variety to your menu.
More Cauliflower Recipes
- Cauliflower Risotto
- Bang Bang Cauliflower
- Cauliflower Pizza Bites
- Sticky Garlic Cauliflower
- Mexican Cauliflower Rice
General Tso’s Baked Cauliflower
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Ingredients
- ½ head cauliflower
- ½ cup flour
- 2 large eggs whisked
- 1 cup panko breadcrumbs
- ¼ tsp each salt and pepper
- ½ cup dry quinoa + 1 cup water
- 1 Tbsp sesame oil
- 2 cloves garlic minced
- 1 Tbsp fresh grated ginger
- ½ cup vegetable broth
- ¼ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup brown sugar
- 2 Tbsp tomato paste
- 2 Tbsp cornstarch dissolved in 2 Tbsp cold water
Instructions
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Preheat oven to 400°F. Set up three bowls: flour in one, whisked eggs in another, and panko mixed with salt and pepper in the third.
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Cut cauliflower into bite-sized florets. Working in batches, dredge each floret in flour, dip in egg, then coat with the seasoned panko. Place on a parchment-lined baking sheet and bake 15–20 minutes, until golden and crisp.
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While the cauliflower bakes, add quinoa and water to a medium saucepan. Bring to a boil, then cover and simmer 10–15 minutes until tender. Remove from heat and fluff with a fork.
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In a small saucepan over medium heat, warm sesame oil, then sauté garlic and ginger for about 2 minutes until fragrant. Add vegetable broth, soy sauce, rice vinegar, brown sugar, and tomato paste. Whisk and bring to a simmer. Slowly whisk in the cornstarch slurry; the sauce will thicken quickly. If needed, simmer a little longer until it reaches the desired consistency.
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Drizzle the sauce over the baked cauliflower and gently toss to coat evenly. Serve the sauced cauliflower over warm quinoa and enjoy.
Nutrition
Recipes are tested in a conventional oven and stovetop. Oven temperatures and appliance performance can vary; adjust times as needed. For alternate appliances like toaster ovens or air fryers, monitor closely and modify cooking times to achieve similar results.