General Tsos Cauliflower Bowls (Printable)

Crispy cauliflower florets in tangy General Tsos sauce served over rice with fresh vegetables for a plant-based takeout favorite.

# What You’ll Need:

→ Cauliflower Coating

01 - 1 large head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1 cup unsweetened plant-based milk (soy or almond)
04 - 1½ cups panko breadcrumbs
05 - ½ tsp salt
06 - ¼ tsp black pepper
07 - 2 tbsp vegetable oil for drizzling or spraying

→ General Tso's Sauce

08 - ¼ cup low-sodium soy sauce
09 - ¼ cup water
10 - 3 tbsp rice vinegar
11 - 3 tbsp hoisin sauce
12 - 3 tbsp brown sugar
13 - 2 tsp freshly grated ginger
14 - 3 garlic cloves, minced
15 - 1½ tbsp cornstarch
16 - 1½ tbsp water for slurry
17 - 1 tsp toasted sesame oil
18 - 1–2 tsp sriracha or chili sauce to taste

→ Bowls & Garnishes

19 - 3 cups cooked jasmine or brown rice
20 - 1 medium carrot, julienned or shredded
21 - 1 cup snow peas, sliced
22 - 2–3 green onions, thinly sliced
23 - 2 tbsp sesame seeds
24 - Fresh cilantro for garnish (optional)

# How to Prepare:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place flour mixed with salt and pepper in one bowl, plant-based milk in a second, and panko breadcrumbs in a third.
03 - Dip each cauliflower floret first in flour, then milk, then panko, pressing lightly to adhere. Arrange on the prepared baking sheet.
04 - Drizzle or spray florets with vegetable oil. Bake for 25–30 minutes, flipping halfway, until golden and crispy.
05 - Whisk together all sauce ingredients except the cornstarch slurry in a saucepan. Bring to a simmer over medium heat.
06 - Mix cornstarch with 1½ tbsp water to make a slurry. Stir into the simmering sauce and cook for 2–3 minutes until thickened. Remove from heat and stir in sesame oil.
07 - Once cauliflower is baked, toss gently with the warm sauce until well coated.
08 - Divide rice among bowls. Top with sauced cauliflower, carrots, snow peas, green onions, and sesame seeds. Garnish with fresh cilantro if desired.

# Expert Advice:

01 -
  • The crispy battered cauliflower somehow transforms into something that satisfies that deepfried craving without the heaviness
  • You get all those sweet tangy savory flavors that make takeout irresistible but with enough vegetables to feel virtuous
  • The sauce comes together faster than delivery would arrive and keeps in the fridge for nexttime bowl cravings
02 -
  • Don't skip flipping the cauliflower halfway through baking because the underside stays soggy and that texture contrast is everything
  • The sauce thickens quickly once you add the cornstarch so stir constantly and remove it from heat as soon as it looks glossy
  • Toss the cauliflower with sauce right before serving because if it sits too long that crispy coating turns soft and sad
03 -
  • If your cauliflower feels wet after washing pat it thoroughly with paper towels because water keeps the batter from sticking properly
  • Room temperature sauce coats better than cold so pull it from the fridge while the cauliflower bakes
  • Work in batches when tossing the cauliflower with sauce to avoid breaking apart those crispy pieces you worked so hard to achieve

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