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General Tso’s Cauliflower

Looking for a healthier alternative to takeout? This vegan General Tso’s cauliflower recipe is the perfect solution. With a homemade sauce made from soy sauce, rice vinegar, sugar, and garlic, it’s a flavorful and delicious dish that’s easy to make and perfect for a cozy night in.

A bowl of rice topped with vegan general tso's "chicken".

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This General Tso’s Cauliflower recipe is perfect if you want to make vegan takeout at home. This recipe is not only delicious but also a healthier version of the classic recipe, which is made with chicken. It’s packed with flavor and can be served over a bed of rice or even on its own with veggies.

One of the best things about this recipe is the homemade General Tso’s sauce. It’s made with simple ingredients like soy sauce, rice vinegar, sugar, and garlic. The sauce is easy to make and gives the cauliflower a salty, tangy, and slightly sweet flavor that is simply irresistible.

The cauliflower is baked in the oven until it’s crispy on the outside and tender on the inside, making it a perfect texture for soaking up all that delicious sauce.

So, if you’re looking for a quick and easy vegan recipe that’s nutritious and flavorful, then this General Tso’s cauliflower recipe is definitely worth trying!


There are two main components to this recipe: the cauliflower and the sauce.

Ingredients to make the cauliflower laid out on a table.
Sauce ingredients laid out on a table.

Find the ingredient quantities in the recipe card below.

  • Rice: I prefer white rice, but you can use brown. My favorite way to make rice is in a pressure cooker.
  • Cauliflower: 1 head, chopped into florets.
  • Oil
  • Corn starch: We’ll be using this twice: for coating the cauliflower and making the sauce.
  • Soy sauce: This recipe calls for low sodium, but regular will work, too! You can also use tamari or coconut aminos.
  • Sugar
  • Rice Vinegar
  • Garlic powder
  • Chili flakes
  • Ground ginger
  • Garnish: Sesame seeds and green onions (optional)

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A bowl of cauliflower tossed with oil and corn starch.

Toss the cauliflower with the oil and cornstarch.

Cauliflower on a baking sheet.

Bake until the edges are golden brown.

Sauce in a pot with a whisk.

Whisk all sauce ingredients in a pot and bring to a simmer until thickened.

Cauliflower tossed with the General Tso's sauce in a bowl.

Toss the cauliflower with the sauce. Serve over rice.


  • Soy sauce: Use your favorite type of soy sauce, or substitute it with tamari or coconut aminos.
  • Rice vinegar: This can be substituted with apple cider vinegar or white vinegar.


  • Tofu: You can use baked tofu instead of cauliflower.
  • Instead of rice, you can serve General Tso’s cauliflower with noodles, more veggies, or quinoa.
  • If you’re looking for more takeout ideas, try orange tofu or sesame tofu!
Two bowls of general tso's cauliflower over rice topped with green onions and sesame seeds.


Store any leftovers in airtight container in the fridge for up to 3 days. Reheat in the microwave. Or, make fried rice!

A close-up of the dish.

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General Tso’s Cauliflower

Karissa’s Vegan Kitchen
A classic dish found in American Chinese restaurants has turned vegan! With a homemade sauce made from soy sauce, rice vinegar, and garlic, General Tso's Cauliflower is a flavorful and delicious dish that's easy to make.
4.88 from 8 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American, Chinese, Vegan
Servings 4
Calories 517 kcal


  • 2 cups white rice uncooked


  • 1 head of cauliflower
  • tablespoon oil
  • 2 tablespoons cornstarch


  • ¾ cup low sodium soy sauce
  • ¾ cup water
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon ground ginger

Garnish (Optional)


  • Preheat oven to 400℉.
  • Cook the rice according to the package instructions.
  • Cut the cauliflower into florets and toss in oil, then cornstarch.
  • Spread the cauliflower florets onto a parchment-lined baking sheet. Bake for 25 minutes, tossing halfway.
  • For the sauce, whisk all ingredients together in a saucepan. Bring to a simmer on medium heat, until the sauce is thickened. Remove from heat.
  • Toss the cauliflower with the sauce.
  • To serve, put the general tso cauliflower on top of a bed of rice. Garnish with sliced green onions and sesame seeds.


Calories: 517kcalCarbohydrates: 101gProtein: 14gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 1777mgPotassium: 721mgFiber: 5gSugar: 12gVitamin A: 74IUVitamin C: 69mgCalcium: 75mgIron: 2mg
Did you try this recipe?Let us know how it was!

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