General Tso Cauliflower

This baked General Tso Cauliflower recipe is easy, healthy, and delicious with hoisin sauce, brown sugar, soy sauce, ginger and garlic!

This recipe pairs well with a side of Perfect White Rice, this Asian Snap Pea Salad or this Cold Sesame Noodles with Vegetables.

General Tso Cauliflower on black dish

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 veggie 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.

I make this zaatar roasted cauliflower for vegan pitas way too often. It’s a good thing that cauliflower is cheap because I go through zaatar and tahini like crazy.

General Tso Cauliflower on black dish

If you’re in need of a good Asian 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.

General Tso Cauliflower on black dish

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.

General Tso Cauliflower on black dish

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.

General Tso Cauliflower on black dish

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 Chinese cauliflower recipe would be just as delicious in some kung pao or sweet and sour sauce!

General Tso Cauliflower on black dish

How to Make General Tso Cauliflower

Assemble the ingredients, for exact amounts see the recipe card at the bottom of this post.

General Tso Cauliflower recipe ingredients on a table

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.

mixing sauce in a clear bowl

Pour over the top of the cauliflower and toss well to coat.

coating the cauliflower with sauce in a clear bowl

Transfer the cauliflower to a parchment-lined rimmed baking sheet and roast in the pre-heated oven for 25 to 30 minutes.

general tso cauliflower on baking sheet before baking

Turn the cauliflower once halfway through cooking, until tender and golden.

turning the cauliflower during baking

When the cauliflower is nearly done, prepare the sauce by whisking together all of the sauce ingredients from the soy sauce through the corn starch.

making the final sauce in a clear bowl with whisk

Heat a large skillet or wok over low heat. If you want to get a wok, we recommend this affordable wok from Amazon.

Add the chili peppers and toast for 1 to 2 minutes or until fragrant.

chili peppers toasting in a pan

Pour in the sauce and bring to a boil over medium heat to complete this General Tso Sauce recipe.

sauce and chili peppers heating in a pan

Add the baked cauliflower and toss well until coated.

Cauliflower and sauce in pan

Turn off the heat and transfer the cauliflower to a serving dish.

General Tso Cauliflower on black dish

Garnish as desired and enjoy!

General Tso's Cauliflower in black bowl


Here are some tips to perfect your General Tso Cauliflower:

Preparation of Cauliflower: Make sure the cauliflower florets are cut in even sizes. This helps to ensure they bake evenly.

Tossing Cauliflower: When tossing the cauliflower florets in oil, cornstarch, and soy sauce, ensure they are coated well for the best flavor and texture. It’s important to distribute the ingredients evenly so every piece of cauliflower gets a good amount of seasoning.

Baking the Cauliflower: Don’t overcrowd the baking sheet when roasting the cauliflower. Each piece should have enough space to bake properly. Overcrowding can lead to steaming instead of roasting, which would affect the texture.

Making the Sauce: When preparing the sauce, be sure to whisk it thoroughly to avoid lumps of cornstarch. Also, make sure to cook it until it thickens to get the desired consistency.

Adding the Cauliflower to the Sauce: Add the baked cauliflower to the sauce just before serving to prevent it from becoming soggy.

Serving Suggestions: This dish is best served hot and fresh. You can pair it with steamed jasmine rice or noodles, and a side of stir-fried veggies for a full meal.

Adding Heat: If you prefer a spicier dish, you can add more dried chilies or even a bit of Sriracha or chili paste to the sauce.

Frequently Asked Questions

Can I use frozen cauliflower instead?

While fresh cauliflower is recommended for this recipe, you can substitute with frozen cauliflower. However, the texture may be slightly different. Make sure to thaw and drain it well to avoid any excess moisture which might interfere with the baking process.

Is this recipe vegan or vegetarian?

Yes, this General Tso Cauliflower recipe is both vegan and vegetarian.

Can I make this recipe gluten-free?

Yes, to make this recipe gluten-free, use gluten-free soy sauces and ensure your hoisin sauce is also gluten-free.

Can I use a different oil instead of canola oil?

Yes, you can substitute canola oil with other neutral-flavored oils such as vegetable or sunflower oil.

Can I make the sauce spicier?

If you prefer a spicier sauce, add more dried red chilies or a splash of hot sauce to your liking.

What can I serve this dish with?

This dish can be served as a main dish with some steamed rice or noodles. It also pairs well with other stir-fried dishes or salads for a complete meal.

Can I double this recipe?

Absolutely! This recipe can be easily doubled or tripled. However, make sure not to crowd the cauliflower florets on the baking sheet. If necessary, use additional baking sheets or bake in batches.

Can I add other vegetables to this dish?

Yes, you can certainly add other vegetables to this dish. Some good additions might include bell peppers, broccoli, or snap peas. Just make sure to make more sauce and to adjust the cooking time accordingly.

What if I don’t have a wok? Can I still make this recipe?

Yes, if you don’t have a wok, you can use a large skillet or frying pan.

Storage and Reheating

Storing Leftovers in the Refrigerator:

Place the leftovers in an airtight container or tightly wrap your dish in aluminum foil or plastic wrap. Leftovers can be stored in the refrigerator for up to 3-4 days.

Freezing Leftovers:

Allow the General Tso Cauliflower to cool completely. Once cooled, portion the leftovers into freezer-safe bags or containers. Be sure to squeeze out any excess air from the bags before sealing them. You can freeze the leftovers for up to 2-3 months.

Thawing Frozen Leftovers:

When you are ready to eat the frozen leftovers, transfer them from the freezer to the refrigerator and let them thaw overnight. If you’re in a hurry, you can use the defrost function of your microwave, but be careful not to start cooking the dish during the defrosting process.

Reheating Leftovers:

Oven: Preheat your oven to 350 degrees Fahrenheit. Place the cauliflower on a baking sheet and heat for about 10-15 minutes or until warmed through. You can also cover the cauliflower with aluminum foil to prevent it from drying out.

Stovetop: Heat a skillet over medium heat. Add the cauliflower and cook, stirring frequently, until heated through. You might want to add a splash of water or vegetable broth to prevent the cauliflower from drying out and to help it heat evenly.

Microwave: Place the cauliflower in a microwave-safe dish. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving one corner open to vent. Heat the cauliflower on high for 1-2 minutes, stir, then continue heating if needed. Be careful when removing the cover to avoid steam burns.

The best method for reheating your General Tso Cauliflower is in the oven or on the stovetop to help maintain the dish’s texture better than the microwave, which could make the cauliflower a bit softer.

More Favorite Chinese Dishes to Try:

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

General Tso Cauliflower served in a bowl.

General Tso Cauliflower Recipe

Indulge guilt-free with this easy, baked General Tso Cauliflower! Packed with flavors from hoisin sauce, brown sugar, soy sauce, ginger, and garlic – it's your tasty twist on a classic.
4.4 from 325 votes
Pin Rate
Course: Main Dish
Cuisine: Chinese
Diet: Dairy Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 main servings or 4 servings as a side
Calories: 383kcal
Author: Linda
Print Recipe



  • 4 cups fresh 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

For the sauce:

  • 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 (218 degrees Celsius).
  • Place the cauliflower in a large mixing bowl.
  • Whisk together the canola oil, corn starch, and soy sauce in a small bowl.
  • Pour this mixture over the cauliflower and toss well to coat.
  • Transfer the cauliflower to a parchment-lined, rimmed baking sheet. Roast in the preheated oven for 25 to 30 minutes.
  • Turn the cauliflower once halfway through cooking, until tender and golden.
  • While the cauliflower is roasting, prepare the sauce. Whisk together all sauce ingredients, from the soy sauce to the corn starch, in a bowl.
  • Heat a large skillet or wok over low heat. we recommend this affordable wok from Amazon.
  • Add the chili peppers and toast for 1 to 2 minutes, or until fragrant.
  • Pour in the sauce and bring it to a boil over medium heat.
  • Add the baked cauliflower and toss well until coated. Then, turn off the heat and transfer the cauliflower to a serving dish.
  • Garnish as desired. Serve and enjoy!



Storage Info:
Store leftover General Tso Cauliflower in an airtight container in the refrigerator; it will stay good for up to 3 days. Freezing is not recommended as it may affect the texture and flavor. Reheat it in the oven or microwave. For the oven, preheat to 350°F (175°C) and heat for 10-15 minutes; in the microwave, use a microwave-safe dish and heat for 1-2 minutes. 


Serving: 1serving | Calories: 383kcal | Carbohydrates: 46g | Protein: 10g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 0.5mg | Sodium: 1988mg | Potassium: 1094mg | Fiber: 6g | Sugar: 25g | Vitamin A: 858IU | Vitamin C: 228mg | Calcium: 96mg | Iron: 3mg

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  1. 5 stars
    Great recipe!
    I was wondering if this same style cauliflower florets could also be added to a regular jasmin rice based fried rice dish? I haven’t been able to find a single recipe to what I’m talking about.

  2. 5 stars
    Unreal! I actually had 2 tabs open and picked up groceries for this recipe by accident and couldn’t have been happier! Definitely going to be a staple in my kitchen!

  3. Amazing restaurant quality cauliflower. Delicious and full of flavor. Next time I will use larger pieces of cauliflower because they do shrink in size. I substituted bbq sauce for hoisin as I didn’t have any. This recipe is so forgiving . I used sriracha because I didn’t have peppers. The grated garlic is a must. I almost ate the whole recipe. This recipe is gold. Thank you😋

  4. Thank you so much for this recipe. I tried it with romanesco broccoli, rather than cauliflower, and just served it with rice and it was a stunner. The combination of hot, sweet, tangy, salty and savoury flavours in the sauce is a real winner.