General Tsos Cauliflower Bowls (Printable)

Crispy cauliflower florets in tangy sweet-savory sauce over fluffy rice with fresh vegetables for a vibrant plant-based takeout-inspired 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 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:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange three shallow bowls: place 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, shaking off excess, then coat in plant-based milk, and finally press into panko breadcrumbs. Arrange coated florets on the prepared baking sheet.
04 - Drizzle or spray florets with vegetable oil. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
05 - While cauliflower bakes, whisk together soy sauce, water, rice vinegar, hoisin sauce, brown sugar, ginger, and garlic in a saucepan over medium heat. Bring to a simmer.
06 - Mix cornstarch with 1½ tablespoons water to create a slurry. Stir into the simmering sauce and cook for 2-3 minutes until thickened. Remove from heat and stir in sesame oil.
07 - Transfer baked cauliflower to a large bowl. Pour warm sauce over cauliflower and toss gently until evenly coated.
08 - Divide cooked rice among serving bowls. Top with sauced cauliflower, carrots, snow peas, green onions, and sesame seeds. Garnish with fresh cilantro if desired.

# Expert Tips:

01 -
  • You get that perfect crispy exterior and tender interior without any deep frying mess
  • The sauce comes together in minutes and strikes that ideal balance between sweet tangy and just spicy enough
  • Everything bakes on one sheet pan while the sauce simmers making cleanup surprisingly manageable
02 -
  • Don't skip the cornstarch slurry, I once tried just reducing the sauce and ended up with something way too salty and intense
  • Work in batches if your baking sheet is crowded, overlapping florets will steam instead of getting crispy
  • The sauce thickens as it cools, so it should look slightly thinner in the pan than you ultimately want it
03 -
  • Air fry at 400°F for 12 to 15 minutes, shaking halfway, for even crispier results with less oil
  • Use gloves when tossing cauliflower in sauce if it's still hot from the oven
  • Warm your serving bowls beforehand to keep everything hot longer

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