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General Tso's Cauliflower Bowls

A healthier, plant-based alternative to traditional General Tso’s Chicken that features crispy cauliflower in a savory, tangy sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower, cut into florets
  • 2 tablespoons soy sauce can substitute with tamari for gluten-free
  • 2 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha adjust to taste
  • 2 green onions chopped
  • to taste sesame seeds for garnish

Method
 

Preparation
  1. Start by cutting your cauliflower into bite-sized florets.
  2. In a medium bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, and sriracha. Set it aside.
  3. In a separate bowl, toss the cauliflower florets with cornstarch until they are evenly coated.
Cooking
  1. In a large skillet or wok, heat a drizzle of oil over medium heat.
  2. Add the coated cauliflower and sauté for about 5-7 minutes, turning occasionally until they start to turn golden and crispy.
  3. Pour the prepared sauce over the cauliflower and mix well, ensuring every floret is coated. Cook for an additional 2-3 minutes until the sauce thickens slightly.
  4. Remove from heat and transfer your cauliflower to a serving bowl. Top with chopped green onions and a sprinkle of sesame seeds.

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in a preheated oven at 375°F (190°C) for about 10-15 minutes for best results.