Go Back
To create this dish, gather these key items: - 1 medium head of cauliflower, cut into florets - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon ginger powder - 1 teaspoon baking powder - 1 cup cold water - 1 cup cornstarch - Vegetable oil (for frying) These ingredients work together to achieve that perfect crispy texture. The cauliflower serves as the star, while the flour and cornstarch provide crunch. Now, let's talk about the sauce. You will need: - 2 tablespoons soy sauce - 2 tablespoons hoisin sauce - 1 tablespoon rice vinegar - 2 tablespoons sugar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon ginger, minced - 1-2 tablespoons sambal oelek (or more to taste) - 1 tablespoon sesame seeds This sauce brings a sweet and spicy flavor, making your cauliflower shine. If you want to mix things up, consider these swaps: - Use almond flour instead of all-purpose flour for a nutty flavor. - Try tamari or coconut aminos if you need gluten-free options. - If you want less heat, skip the sambal oelek or use less. These substitutions can help you customize the dish to your taste. For the complete cooking instructions, check out the Full Recipe. Start by cutting your cauliflower into florets. Make them bite-sized for easy eating. In a big bowl, mix the flour, garlic powder, ginger powder, baking powder, and cold water. This mix becomes your batter. Stir until it's smooth but thick. It should coat the cauliflower well. Next, dip each floret into the batter. Make sure it's fully covered. After that, sprinkle cornstarch on each floret. This adds a nice crunch. In a deep skillet or pot, heat about 2 inches of vegetable oil. Aim for a temperature of 375°F (190°C). Carefully place the battered florets into the hot oil in small batches. Fry them until they turn golden brown, which takes about 4-5 minutes. Use a slotted spoon to take them out and let them drain on paper towels. For the sauce, grab a small saucepan and heat it over medium heat. Combine soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, minced garlic, minced ginger, and sambal oelek. Stir often until the sauce thickens a bit, around 3-4 minutes. Once thickened, toss the fried cauliflower in a big mixing bowl with the sauce. Mix gently until the florets are well-coated. For the full recipe, refer to the earlier section. To make your Crispy General Tso’s Cauliflower super crunchy, follow a few key steps. First, coat each floret well with batter. This helps hold onto the cornstarch. Next, sprinkle cornstarch on top after dipping. This adds an extra layer of crunch. Also, make sure your oil is hot enough. Aim for 375°F (190°C) before frying. If the oil is too cool, the cauliflower will soak up oil and become soggy. One common mistake is not drying the cauliflower. Moisture will prevent crispiness. Pat the florets dry before coating them. Another mistake is overcrowding the pan. Frying too many at once lowers the oil temperature. Fry in small batches for the best results. Lastly, be careful not to burn the sauce. Keep it on low heat and stir often. To adjust the spice level in your sauce, simply change the amount of sambal oelek. Start with 1 tablespoon for mild heat. If you like it spicier, add more until you reach your desired level. You can also add fresh chili slices for heat. Remember, tasting as you go is key. Make the dish your own and enjoy the flavors! {{image_2}} You can easily make this dish vegan. Just replace the soy sauce with a gluten-free variety if needed. For the batter, use chickpea flour instead of all-purpose flour. This keeps the crispiness while adding protein. To make this recipe gluten-free, swap the all-purpose flour for a gluten-free blend. Use cornstarch as your main coating. Most soy sauces are gluten-free, but check the label to be sure. Feel free to get creative with the sauce. You can try using teriyaki sauce or sweet and sour sauce for different flavors. If you love heat, add sriracha or chili paste for a spicy kick. Check out the Full Recipe for more sauce ideas! To keep your Crispy General Tso's Cauliflower fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to three days. This way, it stays crispy and tasty. If you want to enjoy it later, make sure to check for any signs of spoilage. When you are ready to eat your leftovers, avoid the microwave. It can make the cauliflower soggy. Instead, preheat your oven to 350°F (175°C). Spread the cauliflower on a baking sheet. Heat for about 10-15 minutes until hot and crispy again. You can also use an air fryer for a quicker option. You can freeze this dish but it might lose some crispiness. First, let the cauliflower cool completely. Then, place it in a freezer-safe bag. Remove as much air as possible before sealing. It can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge before reheating. Enjoy your crispy treat later! For the full recipe, check out the document. Yes, you can make this dish ahead of time. You can prepare the batter and coat the cauliflower florets. Keep them in the fridge until you are ready to fry. This way, they stay fresh and crispy. Fry them just before serving for the best texture. You can use many vegetables for this recipe. Broccoli, zucchini, or bell peppers work well. Cut them into similar sizes for even cooking. Each vegetable will give a unique flavor. It’s fun to experiment and find your favorite! To make a healthier version, you can bake instead of fry. Preheat your oven to 425°F (220°C). Coat the florets with the batter, then place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through. This way, you reduce oil and calories while keeping the crunch. You can also use whole wheat flour instead of all-purpose flour for extra fiber. Check the Full Recipe for more details on ingredients and steps! Crispy General Tso's cauliflower makes a tasty dish. We covered main ingredients and suggested substitutes. I shared steps for preparation and cooking that help achieve crispiness. Tips included avoiding common mistakes and adjusting spice levels for your taste. You can explore vegan and gluten-free options to fit your needs. Remember to store and reheat leftovers properly for the best flavor. With this guide, you're ready to enjoy a delicious meal. Happy cooking!

Crispy General Tso’s Cauliflower

Indulge in a crispy and delicious twist on a classic favorite with this Crispy General Tso’s Cauliflower recipe! Perfectly battered and fried, these flavorful cauliflower florets are tossed in a sweet and spicy sauce that will impress everyone at your table. Ready in just 30 minutes, this dish is a fantastic vegetarian option that doesn’t compromise on taste. Click to explore this mouthwatering recipe and elevate your mealtime!
Print Recipe Pin Recipe

Ingredients
  

1 medium head of cauliflower, cut into florets

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon ginger powder

1 teaspoon baking powder

1 cup cold water

1 cup cornstarch

Vegetable oil (for frying)

For the Sauce:

2 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

2 tablespoons sugar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, minced

1-2 tablespoons sambal oelek (or more to taste)

1 tablespoon sesame seeds

Instructions
 

Prepare the Cauliflower: In a large bowl, mix the flour, garlic powder, ginger powder, baking powder, and cold water to create a batter. It should be smooth but thick enough to coat the cauliflower florets.

    Coat the Cauliflower: Dip each cauliflower floret into the batter, ensuring it is well-coated, then transfer to a plate. After coating, sprinkle cornstarch over each floret for extra crispiness.

      Heat the Oil: In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 375°F (190°C).

        Fry the Cauliflower: Carefully add the battered cauliflower florets to the hot oil in batches, frying until they are golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon and let drain on paper towels.

          Prepare the Sauce: In a small saucepan over medium heat, combine soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, minced garlic, minced ginger, and sambal oelek. Bring to a gentle simmer, stirring constantly until the sauce thickens slightly, about 3-4 minutes.

            Toss with Sauce: In a large mixing bowl, combine the fried cauliflower with the sauce and toss gently until the florets are coated well.

              Serve: Transfer the General Tso’s cauliflower to a serving plate or bowl, garnishing with sesame seeds.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

                  - Presentation Tips: Serve the cauliflower on a large platter garnished with chopped green onions and a sprinkle of extra sesame seeds for color. Pair it with steamed jasmine rice or fried rice for a complete meal.