General Tso's Cauliflower Bowls

This vibrant twist on the classic General Tso’s delivers a satisfying bowl of crispy cauliflower in a sticky, tangy sauce, perfect for a healthy weeknight meal.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Vegan

Calories: 480

Ingredients Method Notes

Ingredients

Main Ingredients

1 large head cauliflower, cut into bite-sized florets (about 6 cups)
2 tbsp neutral oil (e.g., avocado or light olive oil)
2 tbsp cornstarch (optional for a light batter/crisp)
3 tbsp low-sodium soy sauce or tamari (use tamari for gluten-free)
2 tbsp rice vinegar
2 tbsp maple syrup or brown sugar (maple for vegan-friendly)
1 tbsp hoisin sauce (optional; use GF if needed)
2 cloves garlic, minced
1 tbsp fresh ginger, minced or grated
1/4–1/2 tsp crushed red pepper (to taste)
1 tsp toasted sesame oil
2 tsp sesame seeds for garnish
2 tsp sliced scallions for garnish
1 cup cooked rice, cauliflower rice, or noodles to serve

Method

Preparation

Preheat oven to 425°F (220°C) or set air fryer to 400°F (200°C). Toss cauliflower with oil, salt, and optional cornstarch.
Spread florets on a baking sheet or air fryer basket in a single layer.

Cooking

Oven: Roast for 20–25 minutes, flipping halfway until edges caramelize. Air-fryer: Cook for 15–18 minutes, shaking at 8 minutes.
In a small saucepan, combine soy/tamari, rice vinegar, maple/brown sugar, minced garlic, ginger, and crushed red pepper. Bring to a simmer.
Whisk cornstarch with water into a slurry; stir into simmering sauce and cook until glossy and slightly thickened (1-2 minutes).
Finish sauce with sesame oil.

Assembly

Toss roasted cauliflower in the pan with the sauce until coated. Serve over rice or cauliflower rice; garnish with scallions and sesame seeds.

Notes

For a tangy twist, swap rice vinegar with lime juice. For lower calories, use cauliflower rice instead of white rice.