General Tsos Cauliflower Bowls (Printable)
Crispy roasted cauliflower florets in tangy sauce over fluffy rice with fresh vegetables for a vibrant plant-based takeout classic.
# What You'll Need:
→ Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1 cup unsweetened plant-based milk (such as soy or almond)
04 - 1½ cups panko breadcrumbs
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 2 tablespoons vegetable oil (for drizzling or spraying)
→ 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 (to taste)
→ 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 (optional)
# 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, and panko breadcrumbs in a third.
03 - Dip each cauliflower floret first 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 - While cauliflower bakes, 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 - Once cauliflower is baked, toss 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.
# Tips from dashanddishes:
01 -
- The sauce hits that perfect sweet and savory balance that makes you want to lick the plate
- Crispy cauliflower holds up remarkably well, staying crunchy even after saucing
- Everything comes together in under an hour, making it totally doable on busy weeknights
02 -
- Overcrowding the baking sheet is the quickest way to end up with soggy cauliflower, so work in batches if necessary
- The sauce continues thickening as it cools, so remove it from heat slightly earlier than you think you should
- Saucing the cauliflower right before serving preserves that crispy texture, so don't toss everything together too far in advance
03 -
- Room temperature cauliflower creates better batter adhesion, so let it sit out for 20 minutes before coating
- Adding a pinch of five-spice powder to the sauce layers in authentic Chinese restaurant flavors