Description
Crispy General Tso’s Cauliflower delivers a plant-based twist on classic Chinese-American takeout, blending crunchy cauliflower florets with a spicy-sweet sauce that dances between tangy and bold. Comfort meets culinary creativity in this irresistible dish you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- ½ large cauliflower head, cut into bite-sized pieces
- 2 eggs
- 1 cup panko breadcrumbs
- ½ cup flour
Sauce and Seasoning Ingredients:
- ½ tablespoon (½ tbsp) sesame oil
- 1 teaspoon (1 tsp) minced garlic
- ½ cup Trader Joe’s General Tso’s sauce
- 1 ¼ cups water
- 2 tablespoons (2 tbsp) water (for slurry)
- 2 teaspoons (2 tsp) cornstarch
- 2 ½ teaspoons (2 ½ tsp) balsamic vinegar
- 2 ½ teaspoons (2 ½ tsp) sriracha sauce
Seasoning and Garnish:
- Salt to taste
- Black pepper powder
- 1 tablespoon (1 tbsp) chopped scallions/spring onions
- Sesame seeds
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with aluminum foil, creating a non-stick surface for easy cleanup.
- Create three distinct coating stations: one with seasoned all-purpose flour mixed with salt and black pepper, another with plain breadcrumbs, and the third with thoroughly whisked eggs.
- Take each cauliflower floret and meticulously coat it first in the seasoned flour, shaking off excess to ensure a light, even layer.
- Immediately dip the flour-coated floret into the whisked eggs, allowing any excess to drip off, which helps the breadcrumbs adhere perfectly.
- Roll the egg-covered floret in breadcrumbs, pressing gently to create a complete, crispy exterior coating.
- Arrange the breaded cauliflower pieces on the prepared baking sheet, ensuring they do not touch each other for maximum crispiness.
- Bake in the preheated oven for 22-26 minutes, rotating the tray halfway through to guarantee uniform golden-brown coloration.
- While cauliflower bakes, heat sesame oil in a large skillet over medium heat and quickly sauté minced garlic for 10-15 seconds until fragrant.
- Pour in General Tso’s sauce and water, stirring to combine and create a smooth, glossy mixture.
- Optional: Add sriracha sauce and rice vinegar to balance the sauce’s sweetness and introduce a subtle tangy note.
- Create a cornstarch slurry by mixing cornstarch with cold water, then slowly incorporate into the simmering sauce to achieve desired thickness.
- Simmer the sauce for an additional 5-7 minutes, stirring continuously to prevent burning and develop rich flavors.
- Gently toss the crispy baked cauliflower in the prepared sauce, ensuring each piece is evenly and generously coated.
- Transfer to a serving platter and garnish with thinly sliced scallions and toasted sesame seeds for added texture and visual appeal.
- Serve immediately while the cauliflower remains crisp and the sauce is warm and inviting.
Notes
- Prep smart by setting up three separate coating stations for seamless breading process.
- Choose panko breadcrumbs for extra crispiness and superior texture compared to regular breadcrumbs.
- Ensure cauliflower pieces are similar in size for even cooking and consistent crunchiness.
- Bake on a foil-lined tray to prevent sticking and make cleanup quick and easy.
- Allow cauliflower to cool slightly before tossing in sauce to maintain maximum crispiness.
- Customize heat level by adjusting sriracha amount or adding red pepper flakes for extra kick.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Baking
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 258 kcal
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 62 mg