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General Tso’s Cauliflower Bowls

A delicious vegetarian reinterpretation of the classic General Tso’s Chicken featuring crunchy roasted cauliflower tossed in a homemade sweet and spicy sauce served over fluffy rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Chinese-American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cauliflower
  • 1 head cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour (or whole wheat for a healthier twist)
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup water (room temperature)
  • 2 tablespoons vegetable oil (preferably avocado oil)
For the Sauce
  • 2 cloves garlic, minced (fresh garlic makes a world of difference)
  • 1 teaspoon fresh ginger, grated (using fresh is best for vibrant flavor)
  • 1 whole red chili pepper, sliced (remove seeds for a milder flavor)
  • 1/4 cup soy sauce (low-sodium options available)
  • 2 tablespoons hoisin sauce (look for brands with no artificial preservatives)
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar (can substitute with coconut sugar for a healthier option)
  • 1 tablespoon cornstarch (for thickening your sauce)
  • 1/4 cup water (for the sauce)
For Serving
  • 3 cups cooked rice (brown rice or cauliflower rice for a low-carb version)
  • 2 green onions sliced (adds freshness and color)
  • 1 teaspoon sesame seeds (for that essential crunch)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, cornstarch, salt, and black pepper. Gradually whisk in 3/4 cup water to form a smooth batter; it should be slightly thick but pourable.
  3. Toss the cauliflower florets in the batter until fully coated without any excess drips.
  4. Spread the battered cauliflower in a single layer on the prepared baking sheet; make sure the florets aren’t touching for maximum crispiness!
Baking and Sauce Preparation
  1. Bake for 25 minutes, turning the florets halfway through to ensure they are golden brown and crispy. Visual cue: they should be browned with a delicious crunch when finished!
  2. Meanwhile, in a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, and the remaining 1/4 cup water until well combined. Set aside.
  3. In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and sliced chili pepper. Sauté until fragrant, about 1 minute.
  4. Pour the prepared sauce into the skillet. Bring it to a simmer, cooking until thickened, about 2 minutes while stirring to avoid sticking.
Combining and Serving
  1. Add the roasted cauliflower to the skillet, gently tossing to coat it in the sauce and heat through for about 1 minute.
  2. Divide the cooked rice among bowls, topping each with the sauced cauliflower. Garnish with sliced green onions and sesame seeds for an extra pop!

Notes

Ensure you’re monitoring the cauliflower while it bakes to avoid burning it. If unsure when it’s done, a fork should pierce easily. Leftover roasted cauliflower can be stored in an airtight container in the fridge for up to 3 days.