If you love the bold, sweet, and tangy flavors of General Tso’s but want a healthier plant-based version, this recipe is for you! My Vegan General Tso’s Crispy Cauliflower is crunchy, saucy, and oh-so-satisfying. It’s a lighter twist on the classic takeout favorite, made with wholesome ingredients you can feel good about.

Instead of chicken, I use cauliflower — a versatile veggie that crisps beautifully when baked or air-fried. Tossed in a homemade sauce, this dish delivers that irresistible sticky-sweet flavor without the heavy oils or added preservatives you often find in restaurant versions

Why Cauliflower? 🌱

Cauliflower is truly a plant-based superstar. Its mild flavor makes it the perfect base for bold sauces, while its meaty texture stands in beautifully for chicken in this dish. Beyond taste and texture, cauliflower packs in some powerful nutrition: it’s loaded with vitamin C, vitamin K, antioxidants, and fiber. These nutrients support your immune system, bone health, and digestion — all while keeping the recipe light and satisfying. Plus, it’s low in calories, making it an excellent choice for those who want a comforting meal without the heaviness of traditional fried takeout.

Vegan General Tso’s Crispy Cauliflower Recipe

Servings: 4
Cook Time: About 1 hour

Ingredients

Cauliflower:

• 1 cup unsweetened soy milk (or plant-based milk of choice) + 1 tbsp lemon juice (vegan buttermilk)
• 1 cup all-purpose or whole wheat flour
• ½ cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tbsp plant-based poultry-flavored seasoning
• 1 medium head cauliflower, cut into bite-sized florets

Sauce:

• 2 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
• ½–1 tsp red pepper flakes
• ⅓ cup low-sodium soy sauce or tamari
• ⅓ cup hoisin sauce (vegan)
• 2 tbsp rice vinegar
• ⅓ cup Physician In The Kitchen Vegan Worcestershire Sauce
• 2 tsp cornstarch mixed with 2 tbsp water (slurry)

Garnish:

• Green onions, thinly sliced
• Toasted sesame seeds

Directions

1. In a bowl, mix soy milk and lemon juice, then let it sit for at least 10 minutes to curdle into vegan buttermilk. In another bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, and poultry-flavored seasoning. Using one hand, dip each cauliflower floret into the buttermilk, shake off the excess, then use the other hand to coat in the flour mixture. Shake off excess flour. For maximum crunch, double dip by repeating the process (wet hand/dry hand technique). Place coated florets on a baking rack.

2. Preheat the air fryer to 400°F. Spray the basket with non-stick spray. Lightly spray the coated cauliflower with oil and place in the basket, making sure not to overcrowd. Cook in batches if necessary. Air fry for 16–18 minutes, shaking halfway through, until golden brown on all sides. Transfer cooked florets to a wire rack to keep them crisp.

3. While the florets are cooking, warm a saucepot over low heat. Add sesame oil, garlic, ginger, and red pepper flakes. Stir for about 30 seconds until fragrant. Add soy sauce, hoisin, rice vinegar, and Vegan Worcestershire Sauce. Bring to a simmer, then stir in the cornstarch slurry until the sauce thickens and becomes glossy.

4. Spoon a little sauce into the bottom of a large bowl. Add the crispy cauliflower, then pour the remaining sauce on top. Gently toss with a large spoon until evenly coated. Plate and garnish with green onions and sesame seeds.

5. Store leftovers (if there are any!) in an airtight container for 3–5 days. Reheat in the air fryer or oven at 350°F for 10–15 minutes to restore crispiness. (Avoid microwaving — it won’t stay crispy.)

Doctor’s Orders 🩺

Cauliflower is not only delicious but also nutrient-packed. It’s high in fiber, rich in antioxidants, and supports healthy digestion. By swapping out deep-fried meats for oven-baked cauliflower, you’re cutting down on saturated fat while still enjoying that crave-worthy crunch. This recipe is proof that plant-based meals can be both comforting and good for your health.

So the next time you’re craving takeout, give this healthier homemade version a try, your taste buds (and your body) will thank you!

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