General Tsos Cauliflower Bowls (Print Version)
Crispy cauliflower florets in tangy General Tsos sauce over rice with fresh vegetables for a vibrant plant-based takeout-style bowl.
# What You Need:
→ Cauliflower Coating
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1 cup unsweetened plant-based milk (soy or almond)
04 - 1½ cups panko breadcrumbs
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 2 tablespoons vegetable oil
→ General Tso's Sauce
08 - ¼ cup low-sodium soy sauce
09 - ¼ cup water
10 - 3 tablespoons rice vinegar
11 - 3 tablespoons hoisin sauce
12 - 3 tablespoons brown sugar
13 - 2 teaspoons freshly grated ginger
14 - 3 garlic cloves, minced
15 - 1½ tablespoons cornstarch
16 - 1½ tablespoons water for slurry
17 - 1 teaspoon toasted sesame oil
18 - 1-2 teaspoons sriracha or chili sauce
→ Bowls & Garnishes
19 - 3 cups cooked jasmine or brown rice
20 - 1 medium carrot, julienned or shredded
21 - 1 cup snow peas, sliced
22 - 2-3 green onions, thinly sliced
23 - 2 tablespoons sesame seeds
24 - Fresh cilantro for garnish
# Preparation Steps:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Set up three bowls: flour mixed with salt and pepper in the first, plant-based milk in the second, and panko breadcrumbs in the third.
03 - Dip each cauliflower floret in flour, shake off excess, dip in milk, then coat with panko. Press lightly to adhere and arrange on the prepared baking sheet.
04 - Drizzle or spray florets with vegetable oil. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
05 - While cauliflower bakes, whisk soy sauce, water, rice vinegar, hoisin, brown sugar, ginger, and garlic in a saucepan. Bring to a simmer over medium heat.
06 - Mix cornstarch with 1½ tablespoons water to create a slurry. Stir into simmering sauce and cook for 2-3 minutes until thickened. Remove from heat and stir in sesame oil.
07 - Toss baked cauliflower gently with warm sauce until evenly coated.
08 - Divide rice among serving bowls. Top with sauced cauliflower, carrots, snow peas, green onions, and sesame seeds. Garnish with fresh cilantro if desired.
# Expert Advice:
01 -
- The cauliflower gets impossibly crispy while staying tender inside, plus the sauce hits that perfect balance of tangy and sweet
- Everything comes together in under an hour but tastes like you spent all day making it
02 -
- Dont skip flipping the cauliflower halfway through baking or youll end up with one side soggy
- The sauce thickens fast once you add the cornstarch, so have everything ready before that step
03 -
- Cut your cauliflower into uniform pieces so they all finish cooking at the same time
- Let the baked cauliflower cool slightly before tossing in sauce so it stays crispy