I recently tried an incredible twist on Vegan General Tso Cauliflower. The crispy cauliflower is bathed in a lively sauce made with garlic, ginger, apple cider vinegar, and brown sugar that creates a perfect balance of tangy and sweet. This dish quickly became a delightful addition to my cooking repertoire.

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I’m super excited to share my Easy Vegan General Tso’s Cauliflower recipe today. This dish is a fun twist on the classic, swapping out chicken for crispy fried cauliflower that you simply have to try.

I start off by tossing bite-sized florets from one medium head of cauliflower into a batter made from unsweetened almond milk, apple cider vinegar, all-purpose flour, and cornstarch, plus a bit of salt and pepper. Once they’re perfectly fried in vegetable oil, I whip up a mouthwatering sauce using minced garlic, fresh ginger, and red chili flakes for a spicy kick.

I mix in soy sauce, rice vinegar, brown sugar, hoisin sauce, and a few more touches like water and a cornstarch mixture. Every bite packs a punch of sweet and sour goodness which makes it a great snack for game day or any party.

Trust me, this dish is all kinds of tasty and creative vegan food. Enjoy!

Why I Like this Recipe

I like this recipe because it’s super simple and doesn’t require a lot of prep work. The battering technique gives the cauliflower an amazing crispy texture that I can’t get enough of, and the sauce is just the perfect mix of sweet and sour that keeps every bite interesting. I also love that it’s a vegan dish, so I feel good enjoying this treat without the guilt. Lastly, it’s a great dish to share with friends during parties or game day, which makes it a go-to recipe in my house.

Ingredients

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Hey, check out these key ingredients for this easy vegan General Tso’s Cauliflower.

Each one brings its own twist to the dish, giving it a nice mix of flavor and texture.

Im not a gourmet chef, but these ingredients always bring home the flavors in a balanced way that makes every bite interesting.

Enjoy the blend of crunchy, tangy, sour, and sweet notes that makes this recipe a real treat.

Cauliflower: Full of fibre and vitamins, adds crunch and essential nutrients
Plant milk: Light source of protein and healthy fats, offers dairy alternative, slightly creamy
All-purpose flour: Provides carbohydrates for texture, helps with crispiness in frying
Soy sauce: Delivers a punch of salty umami flavor, enhancing the savory notes
Rice vinegar: Adds tangy sourness and helps balance the sweetness of brown sugar

Ingredient Quantities

1 medium head cauliflower, cut into bite-sized florets

1 cup unsweetened plant milk (like almond milk)

1 tbsp apple cider vinegar

1 cup all-purpose flour (or gluten free flour if you prefer)

1/2 cup cornstarch

1 tsp salt

1/2 tsp ground black pepper

Vegetable oil for frying

2 tbsp vegetable oil (for the sauce)

3 garlic cloves, minced

1 tbsp fresh ginger, minced

1/2 tsp red chili flakes (more if you like it spicy)

1/4 cup soy sauce (or tamari for gluten free)

1/4 cup rice vinegar

1/4 cup brown sugar

2 tbsp hoisin sauce

1/4 cup water

2 tsp cornstarch mixed with 2 tsp water

How to Make this

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1. In a small bowl, mix the unsweetened plant milk and apple cider vinegar and let it sit for about 5 minutes.

2. In another bowl, combine the all-purpose flour, cornstarch, salt, and pepper.

3. Dip each cauliflower floret into the milk mixture and then coat it well with the flour mix.

4. Heat enough vegetable oil in a deep skillet over medium-high heat and fry the battered cauliflower in batches until they turn golden and crispy. Remove them with a slotted spoon and let them drain on a paper towel.

5. In a separate large pan, heat the 2 tbsp vegetable oil, add the minced garlic, ginger, and red chili flakes and sauté for about 1 minute.

6. Stir in the soy sauce, rice vinegar, brown sugar, hoisin sauce, and water. Bring the mixture to a simmer.

7. Mix the 2 tsp cornstarch with 2 tsp water in a small bowl and then pour this into the pan while stirring constantly until the sauce thickens.

8. Add the fried cauliflower into the sauce and toss well so that every piece is covered.

9. Turn off the heat and let the cauliflower sit in the sauce for a minute to absorb all the flavors.

10. Serve your Easy Vegan General Tso’s Cauliflower warm as a perfect snack, party food, or game day treat. Enjoy!

Equipment Needed

1. Knife and cutting board for chopping the cauliflower into bite-sized pieces
2. Two mixing bowls – one small bowl for the plant milk and vinegar mix and another for the flour, cornstarch, salt, and pepper blend
3. Measuring cups and spoons to get your ingredients right
4. Deep skillet or frying pan big enough to fry the cauliflower in batches
5. Slotted spoon to remove the fried cauliflower from the oil
6. Plate lined with paper towels for draining the fried pieces
7. A large pan for making the sauce
8. Wooden spoon or spatula for stirring the sauce ingredients around

FAQ

Q: Can I bake the cauliflower instead of frying it?

A: Yes, you can bake the florets at 425°F for about 25-30 minutes. It might change the texture a bit but it works just fine.

Q: What if I want it spicier?

A: You can add extra red chili flakes or even a dash of your favorite hot sauce to amp up the heat.

Q: Can I use gluten free flour for the batter?

A: Sure, just swap the all-purpose flour with your gluten free option and it should still come out crispy and delicious.

Q: Is it possible to make the sauce ahead of time?

A: Yup, you can prep the sauce in advance and store it in the fridge for up to 3 days, then just reheat it before serving.

Q: Can I substitute plant milk if im allergic to almond?

A: Definitely, you can use any other unsweetened plant milk like soy or oat milk without any issues.

Easy Vegan General Tso’s Cauliflower Recipe Substitutions and Variations

You can substitute unsweetened plant milk like almond with any other plant milk such as oat or soy if you dont have it on hand
If you dont have all-purpose flour, try using chickpea flour or even a gluten free all purpose alternative for a slightly different taste
Instead of brown sugar, you might use coconut sugar which gives a similar sweetness with a bit more flavor depth
For soy sauce, a good replacement is coconut aminos. It adds that familiar salty kick but is lower in sodium
If you cant find hoisin sauce, you can mix a bit of molasses with extra soy sauce to mimic its sweet and savory notes

Pro Tips

1. Let the plant milk sit with the vinegar for a bit longer if you can so it gets kinda sour like buttermilk which helps the batter stick to the cauliflower better
2. Fry only a few pieces at a time so the oil doesn’t cool down too fast and you end up with soggy pieces instead of a nice crispy bite
3. Keep stirring the sauce constantly when you add the cornstarch mix otherwise you might get clumps and the sauce wont turn out smooth
4. If youre feeling adventurous try double frying the cauliflower, like giving it a quick extra fry after the first one, this can up the crunch factor a lot