Baked instead of fried, this General Tso’s Cauliflower is easy, healthy, and full of flavor!
Hot damn, I love cauliflower.
This is a relatively new love affair.
Just a year ago I would have passed right by the cauliflower at the grocery store, but nowadays it is always on my list.
For the most part, I’ve always been a vegetable lover. Given the choice, I’ll always pick vegetables over fruit!
Over the last few years my vedge choices have gotten a bit exotic. I bring home bok choy, romanesco, Chinese cabbage, kohlrabi, and daikon radish while cruising right past the broccoli, carrots and cauliflower.
It’s truly a tragedy.
At least I can say that I’m finally working cauliflower back into my regular rotation.
If you’re in need of a good cauliflower recipe, look no further than this General Tso’s Baked Cauliflower!
If this sticky sauce doesn’t turn you into a cauliflower lover, then I don’t know what will.
When I decided that I wanted to make General Tso’s Cauliflower, I knew I wanted to bake the cauliflower rather than fry it.
You might think that this is because I want to keep things healthy, but really it’s because I’m too lazy to fry the cauliflower.
I loathe frying things. I made mejadra for Christmas and had to deep fry EIGHT sliced up onions to go with it. It was traumatic.
I like to serve this with some crisp greens added to the plate right before serving. It adds a little textural variety as well as color.
This time I used fresh bok choy leaves, but you could also use Chinese cabbage or sliced scallions.
I made this to go alongside the Sichuan bok choy tofu stir fry I made, but you could also eat this as a main dish.
I have a feeling that this cauliflower would be just as delicious in some kung pao or sweet and sour sauce!
Here’s Your Recipe!
Yields 2 main servings or 4 servings as a side
This General Tso's Cauliflower is baked instead of fried - which makes it easier AND healthier!
10 minPrep Time
30 minCook Time
40 minTotal Time
5 based on 2 review(s)
- 4 cups cauliflower florets
- 2 tablespoons canola oil
- 1 tablespoon corn starch
- 1 tablespoon low sodium soy sauce
- 4 to 6 seeded and stemmed dried red chilies
- Garnish: fresh greens, toasted sesame seeds
- 3 tablespoons low sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons sesame oil
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon dark soy sauce
- 1 tablespoon grated ginger
- 4 cloves garlic, grated
- 1 teaspoon corn starch
- Preheat the oven to 425 degrees Fahrenheit. Place the cauliflower in a large mixing bowl. Whisk the canola oil, corn starch, and soy sauce together in a small bowl. Pour over the top of the cauliflower and toss well to coat. Transfer the cauliflower to a parchment-lined rimmed baking sheet and roast in the pre-heated oven for 25 to 30 minutes, turning once halfway through, until tender and golden.
- When the cauliflower is nearly done, prepare the sauce by whisking together the soy sauce through corn starch.
- Heat a large skillet or wok over low heat. Add the chili peppers and toast for 1 to 2 minutes or until fragrant. Pour in the sauce and bring to a boil over medium heat. Add the baked cauliflower and toss well until coated. Turn off the heat and transfer the cauliflower to a serving dish. Garnish as desired.