General Tso’s Cauliflower

Get that satisfying General Tso's flavor, minus the chicken, by switching out your protein with crispy cauliflower.


  • 1 head cauliflower, cut into large florets
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • Salt, to taste
  • 3/4 cup water
  • 1 cup rice flour
  • Vegetable oil, for frying
  • Sauce:
  • 1/4 cup vegetable stock
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons Chinese cooking wine
  • 2 teaspoons sesame oil
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 5 dried red chilies
  • Toasted sesame seeds, for garnish
  • Thinly sliced scallions, for garnish


  1. In a large bowl, mix together the cornstarch, baking soda, salt, water and rice flour until it forms a batter. Toss in the cauliflower and fold together until well coated.
  2. In a large heavy-bottomed pot, heat the oil to 375 degrees. Fry the cauliflower in batches until golden brown, about 3 minutes. Transfer to a plate lined with paper towels to drain.
  3. In a small saucepan, add all of the sauce ingredients except the chilies. Whisk together until everything is combined. Bring to a boil and whisk occasionally until sauce thickens, about 2 minutes. Add the dried chilies and simmer for 2 more minutes. Remove from heat.
  4. Add the cauliflower to the sauce and toss to coat. Sprinkle with thinly sliced scallions and sesame seeds as garnish.