General Tso’s Cauliflower

You know that feeling when you just need something crispy, saucy, and just … hits the spot? Same. This General Tso’s cauliflower is your ticket to delicious take-out style food, made fresh in your own kitchen.

Make staying in the new going out with this crispy, saucy General Tso’s cauliflower recipe. Cauliflower florets are lightly blanched, dipped in a clingy batter, and deep-fried until golden and craggy—then tossed in a sticky, gingery sauce that clings to every nook and cranny. The texture delivers: crisp on the outside, tender inside, and loaded with that sharp-sweet, salty flavor that makes the takeout version so good.

This recipe has become one of our favorite Friday night rituals—an end-of-week exhale that’s fun to make in comfy sweats with a cold drink, kombucha cocktail, or beer in hand. Whether you are searching for that tiny bit of joy we all need right now, or just need a little something something to make your day end on a satisfying note, this crispy cauliflower recipe is the kind of bold, takeout-style dinner that makes staying in feel like a win.

Why You’ll Love This General Tso’s Cauliflower Recipe

Crispy, sticky, and deeply satisfying—this is the kind of cauliflower dish that turns dinner into a ritual. Whether it’s a solo Friday night or with a table full of friends, this version brings bold flavor and irresistible texture. Here’s why you’ll love it:

• Crispy on the outside, tender on the inside: Blanching the cauliflower before battering ensures a perfectly cooked interior—soft, not mushy—and the light batter fries up with a light, crisp crunch that holds its texture even after tossing it in the sauce.
• The sauce is bold and balanced: General Tso’s sauce can easily lean too sweet or too salty, but this one walks the line. You get sharp ginger, umami-rich soy, a touch of tang from vinegar, and just enough sweetness to round it out.
• It’s fun to make as it is to eat: From blanching to battering to giving the florets a deep fry, it’s ASMR you can hear and smell. Once you layer in aromatics like fresh ginger, garlic, and scallions, every chop and sizzle brings you closer to that bold, balanced flavor that makes this dish such a standout.
• It’s vegan comfort food that’s a little extra: Each crispy, saucy bite hits just right. It scratches that takeout itch, feeling cozy and indulgent. It’s basically cauliflower doing the absolute most.

Key Ingredients

This General Tso’s cauliflower recipe is all about simple ingredients doing seriously delicious things. She’s a whole vibe. Here’s what brings on the crunch, the cling, and that can’t-stop-eating-this lure:

• Cauliflower: The star of the show. Blanching the florets softens them just enough before they hit the batter and oil, giving you that golden, crispy exterior with a tender, not mushy, center.
• Toasted Sesame Oil: Adds that deep, nutty aroma that signals something good is about to happen. It’s key to building that signature General Tso’s flavor right from the start.
• Ginger and Garlic: These two do the heavy lifting in the aromatics department. Ginger adds spicy warmth, garlic brings earthy depth, and together they round out the sauce with that bold, savory base you expect from a great fried cauliflower recipe.
• Vegetable Broth: The sauce’s foundation. It adds body, balances salt and sweetness, and pulls everything together. A vegan no-chicken broth works great here.
• Soy Sauce + Rice Vinegar: This salty-sweet-sour duo makes the sauce pop. Soy sauce brings the umami, vinegar adds a bright lift—together, they keep things bold but balanced.
• White Rice Flour, All-Purpose Flour, and Cornstarch: Your crispy coating dream team. Rice flour creates a delicate crunch, all-purpose flour adds structure, and cornstarch is the secret weapon for that supreme crisp you want in deep-fried cauliflower.
• Cold, Carbonated Water: Carbonation creates tiny air pockets that puff up when they hit the oil, giving the batter a lighter, crispier texture. The result? A crunch that stays crisp—even after it’s tossed in that gorgeous, sticky, gingery sauce.

How To Make

This General Tso’s cauliflower proves that takeout-style dinners hit different when they come from your own kitchen. It’s got the crunch, the clingy sauce, the bold ginger heat—all wrapped up in a crispy, golden bite. Whether it’s a Friday night ritual or just an I need something fried moment, this one delivers. Here’s what you’ll do. For full recipe details, scroll to the end of this post!

• Step 1: Make the sauce. In a small pan, heat the sesame oil over low. Add the ginger and garlic, stir to coat, and let them soften—about 10 minutes, no browning. Stir in the white scallion parts and sauté for 2 more minutes. Turn up the heat, deglaze with mirin, then add broth, sugar, soy sauce, and vinegar. Simmer gently. Finish with the cornstarch slurry and whisk until thick and glossy. Set aside.
• Step 2: Mix the batter. In a large bowl, whisk together the rice flour, all-purpose flour, cornstarch, and salt. Slowly stir in cold fizzy water until smooth and clingy—it should coat the florets without dripping.
• Step 3: Blanch the cauliflower. Bring a large pot of salted water to a boil. Add the florets and blanch for 4 minutes—just enough to soften them slightly without cooking them through. Drain well, then pat completely dry with a clean towel.

• Step 4: Coat the cauliflower. Add the blanched florets to the batter and gently fold by hand until evenly coated. It’s messy, but fun!
• Step 5: Fry the florets. Heat several inches of neutral oil in a deep, heavy-bottomed pot over medium-high heat. Working in small batches, gently lower in the battered florets and fry until golden, craggy, and crisp. Use a skimmer to move them around and drain. We place a cooling rack over a baking sheet and transfer that way, but you can also just line one with paper towels if you like.

• Step 6: Toss and serve. Toss the crispy cauliflower in the sauce until every edge is coated. Serve immediately over rice, topped with chopped peanuts, scallions, and whatever heat you’re feeling.

How To Serve General Tso’s Cauliflower

This crispy, sticky cauliflower knows how to take the spotlight. Whether you’re piling it into bowls, tucking it into buns, or making it the centerpiece of a cozy dinner, it brings bold flavor and serious crunch. Keep it simple or level it up!

• Over steamed rice. The classic move. A bed of fluffy rice catches the sticky sauce, giving you the perfect contrast in every bite.
• Paired with Sautéed Greens: Quick-seared bok choy, broccoli, or Chinese greens balance the richness. A little bite and bitterness go a long way.
• Tucked into bao buns. Soft, steamy bao plus crispy cauliflower? Perfection. Finish with a sprinkle of crushed peanuts and a few scallion slices.
• Tucked into lettuce wraps or fresh spring rolls. Crisp, cool, and great for spring or summer. Load up with fresh herbs or crunchy vegetables.

FAQs

More Cauliflower Recipes to Try Next

• Roasted Cauliflower Tacos
• Air-Fried Buffalo Cauliflower
• Bang Bang Cauliflower
• Vegan Gochujang Cauliflower

We hope you love this General Tso’s cauliflower! Please consider leaving a review and star rating if you make it. We love hearing from you and your support helps others discover our work!

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General Tso’s Cauliflower

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• Author: erin wysocarski
• Total Time: 1 hour
• Yield: 2 servings
• Diet: Vegan

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Description

This General Tso cauliflower recipe starts with cauliflower florets that are blanched, battered, and deep-fried until golden and crunchy. They’re tossed in a sticky ginger-garlic sauce that clings to every edge, balancing sweet, salty, and sharp in every bite. It’s the kind of crispy, saucy dinner that turns staying in into a full-on ritual.

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Ingredients

for the sauce:

• 1 tablespoon dark sesame oil
• 1/4 cup minced ginger
• 2 tablespoons minced garlic
• 1 cup scallions, chopped (white and green parts, divided)
• 2 tablespoons mirin
• 1 cup vegetable broth
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water

for the cauliflower:

• 1/2 cup white rice flour
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 3/4 to 1 cup cold fizzy water (adjust as needed for a smooth, clingy batter)
• 1 medium head cauliflower, chopped into bite-sized florets
• canola oil, for frying

for serving:

• cooked rice
• reserved green parts of scallions
• chopped peanuts
• sliced hot chiles or a pinch of habanero powder

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Instructions

To make the sauce: 

1. In a small saucepan, heat the sesame oil over low heat. Add the ginger and garlic, stirring to coat in the oil. Let them soften for about 10 minutes, stirring occasionally—don’t let them brown.
2. Add the white parts of the scallions and sauté over medium heat for about 2 minutes, until fragrant and softened.
3. Increase the heat to medium-high. Once the pan starts to sizzle, deglaze with mirin.
4. Add the broth, sugar, soy sauce, and rice vinegar. Bring to a gentle boil.
5. Stir in the cornstarch slurry and whisk until the sauce thickens. Remove from heat and let it cool slightly.

To prepare the cauliflower: 

1. In a mixing bowl, whisk together the rice flour, all-purpose flour, cornstarch, and salt. Slowly pour in 3/4 cup of cold fizzy water, stirring until smooth. Add more water, a tablespoon at a time, if the batter feels too thick. It should cling to the cauliflower without dripping off.
2. Bring a large pot of water to a boil. Add the cauliflower florets and blanch for 4 minutes. Remove with tongs or a skimmer and transfer to a clean dish towel. Gently press to remove excess moisture without breaking the florets.
3. Add the cauliflower to the batter and gently mix by hand to coat evenly.

To fry:

1. In a deep, heavy-bottomed pot, heat several inches of canola oil over medium-high heat. After about 7 minutes, test the oil by dropping in a bit of batter—it should bubble immediately. (The oil should be between  350°-375°F—feel free to use a thermometer if you’d like.)
2. Working in small batches, carefully lower the battered cauliflower into the oil. Use tongs or chopsticks to stir gently so they don’t stick. Fry for several minutes, until golden and crisp with craggy edges.
3. Transfer to a paper towel-lined plate or wire rack to drain.

To serve:

1. Toss the fried cauliflower in the warm sauce until well coated.
2. Serve over rice and top with reserved green scallions, chopped peanuts, and chilies or habanero powder. Serve immediately.

Notes

• Double the recipe: This recipe serves two, but you can easily double it to feed four. Just make sure to fry in small batches—keeping the oil hot is what keeps those florets golden and crisp, not soggy and sad.
• Storage tips: Store leftover crispy cauliflower and sauce separately if you can. Pop them into airtight containers and refrigerate for up to 2 days. This keeps the texture intact and makes reheating way easier.
• Reheating fried cauliflower: Microwave? Skip it. To bring back the crunch, reheat the cauliflower in a hot skillet or a 400°F oven for a few minutes until crispy again. Warm the sauce separately in a small pan, then toss everything together right before serving.
• Make-ahead moves: The General Tso’s sauce can be made 2–3 days ahead and stashed in the fridge—just reheat it gently when you’re ready. The batter is best made fresh, but you can chop the cauliflower and mince the aromatics ahead to streamline things.
• Serving suggestions: Serve over steamed rice or noodles, then top with the reserved scallion greens, chopped peanuts, and fresh chilies. Want to turn it into a full meal? Add sautéed broccoli, bok choy, or blistered green beans on the side.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Sautéed, Blanched, Boiled, Deep Fried
• Cuisine: Chinese-Inspired

This recipe was first published in 2014 and updated in 2025. The recipe is the same, but the writing is updated to provide serving suggestions, more clarity, and to answer frequent questions.