General Tso's Cauliflower { Baked not Fried}
Prep time
Cook time
Total time
General Tso’s Cauliflower- Golden brown, lightly battered, Panko crusted cauliflower in a tasty sauce with just the right amount of sweet heat and tang. Only 212 calories/serving (Vegetarian, Vegan, Gluten-Free)
Recipe type: Main
Cuisine: Asian, American
Serves: 4 servings
For the Panko coating
  • ½ cup almond flour (or all –purpose flour)
  • ½ cup water
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 1 medium head of cauliflower, cut into bite sized florets ( about 2 lbs. or 4 cups)
  • 1 cup Panko ( use GF Panko for GF option)
For the General Tso’s sauce
  • ½ cup water
  • 2 Tbsp reduced-sodium soy sauce ( or coconut aminos)
  • 2 Tbsp rice vinegar
  • 2 Tbsp brown sugar
  • 2 tsp hoisin sauce
  • 2 tsp sesame oil
  • 2 tsp cornstarch ( or arrowroot starch)
  • 2 tsp minced fresh ginger
  • ½ tsp sriracha ( or a pinch of red pepper flakes) more or less, to taste
  • Garnish with sliced green onions and toasted sesame seeds
  • Serve over rice and/or with greens ( like baby bok choy)
  1. Preheat oven to 425F. Line a baking sheet with parchment paper or silicone liner. Set aside
  2. In a medium bowl mix flour, water, pepper, and garlic powder. Mixture should be about the same consistency as pancake batter. Place Panko crumbs on a plate or in a low flat bowl, and line up next to flour mixture.
  3. Dip cauliflower florets in flour mixture then roll cauliflower in Panko crumbs to coat, place on prepared baking sheet. Repeat until all cauliflower florets have been coated. Bake for 20-25 minutes, until florets are tender, flipping over halfway through.
  4. While cauliflower is cooking, prepare the sauce. In a small saucepan, add ½ cup water, soy sauce, rice vinegar, brown sugar, hoisin, sesame oil, cornstarch, ginger and Sriracha. Stir until all ingredients are combined and cornstarch is completely dissolved. Bring sauce to a boil, stirring occasionally. Reduce heat to medium and continue to cook until sauce thickens (approx. 2 minutes).
  5. Place cooked cauliflower in a bowl and add sauce, tossing to coat all cauliflower pieces (carefully so coating does not come off). Transfer to a serving dish and garnish with toasted sesame seeds and chopped green onions.
* Recipe makes enough sauce to lightly coat cauliflower, however, if you like yours extra saucy or to have some extra to spoon over rice or veggies consider doubling the sauce portion of the recipe.
Nutrition Information
Serving size: ¼ of recipe Calories: 212 Fat: 9.8 g Saturated fat: 0.9 g Carbohydrates: 29.0 g Sugar: 8.4 g Sodium: 378.2 mg Fiber: 4.6 g Protein: 7.1 g Cholesterol: 0.1 mg
Recipe by Simple Healthy Kitchen at