General Tsos Cauliflower Bowls (Printable)

Crispy cauliflower in tangy sweet sauce over rice with fresh veggies, a plant-based takeout favorite.

# What You'll 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 Tsos 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

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place flour mixed with salt and pepper in one bowl, plant-based milk in a second bowl, and panko breadcrumbs in a third bowl.
03 - Dip each cauliflower floret in flour, then milk, then panko, pressing lightly to adhere. Arrange on the prepared baking sheet.
04 - Drizzle or spray florets with vegetable oil. Bake for 25–30 minutes, flipping halfway, until golden and crispy.
05 - Whisk together all sauce ingredients except the cornstarch slurry in a saucepan. Bring to a simmer over medium heat.
06 - Mix cornstarch with 1½ tablespoons water to make a slurry. Stir into the simmering sauce and cook for 2–3 minutes until thickened. Remove from heat and stir in sesame oil.
07 - Toss baked cauliflower gently with the warm sauce until well coated.
08 - Divide rice among bowls. Top with sauced cauliflower, carrots, snow peas, green onions, and sesame seeds. Garnish with fresh cilantro if desired.

# Expert Suggestions:

01 -
  • The cauliflower gets impossibly crispy without any deep frying or messy oil cleanup
  • That sauce hits every single flavor note sweet, tangy, spicy, and deeply savory
  • You can customize the spice level and still get that restaurant-quality gloss
  • Leftovers actually hold up beautifully for lunch the next day
02 -
  • Don't skip flipping the cauliflower halfway through baking or you will end up with soggy bottoms
  • The sauce thickens quickly once you add the cornstarch slurry, so have your whisk ready
  • Room temperature cauliflower coats more evenly than cold from the refrigerator
  • Serve immediately after tossing with sauce to maintain that perfect crunch
03 -
  • Grate your ginger against a microplane for the smoothest texture
  • Let the sauce cool slightly before tossing or it may make the coating soggy

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