Vegan General Tso’s Cauliflower Recipe

Crispy Vegan General Tso’s Cauliflower

Sweet, spicy, sticky, and irresistibly crispy — this Vegan General Tso’s Cauliflower is a plant-based takeout favorite that’s even better made at home!

It delivers that satisfying crunch with a punchy sweet-heat glaze, all while being 100% vegan. Serve it over rice for a complete meal or as a crowd-pleasing appetizer.

Why You’ll Love This Vegan General Tso’s Cauliflower

Ultra-crispy baked (or air-fried) cauliflower
Addictive sweet-spicy-tangy sauce
Ready in about 40 minutes
Naturally vegan and easily gluten-free
Healthier than takeout but just as satisfying

Vegan General Tso’s Cauliflower Recipe

(Serves 4 as a main or 6 as an appetizer)

Cauliflower:

1 large head cauliflower, cut into bite-sized florets
½ cup (60g) all-purpose flour (or gluten-free flour)
½ cup (120ml) unsweetened plant milk
1 tsp garlic powder
½ tsp smoked paprika
½ tsp salt
1 cup (110g) panko breadcrumbs (or gluten-free)

General Tso’s Sauce:

⅓ cup (80ml) soy sauce or tamari
¼ cup (60ml) maple syrup or brown sugar
3 tbsp rice vinegar
2 tbsp hoisin sauce (vegan)
1–2 tbsp sriracha or chili garlic sauce
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp cornstarch + 2 tbsp water (slurry)
1 tsp sesame oil (optional)

Garnish:

Sesame seeds
Sliced green onions
Fresh cilantro (optional)
Cooked rice, for serving

Instructions:

Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C). Line a baking sheet with parchment.
Coat the cauliflower: In a large bowl, whisk flour, plant milk, garlic powder, paprika, and salt into a smooth batter. Add cauliflower florets and toss to coat. Dredge each piece in panko breadcrumbs and place on the baking sheet.
Bake or air fry:
- Oven: Bake 25–30 minutes, flipping halfway, until golden and crispy.
- Air Fryer: Cook in batches for 15–20 minutes, shaking halfway.
Make the sauce: In a skillet or small saucepan, combine soy sauce, maple syrup, rice vinegar, hoisin, sriracha, garlic, and ginger. Bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until thickened. Stir in sesame oil if using.
Toss & serve: Add the crispy cauliflower to the sauce and toss gently until well coated. Serve immediately over rice, garnished with sesame seeds and green onions.