General Tso's Cauliflower (2024)

March 8, 2016

by Kirbie

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This is a healthier, low-carb version of General Tso’s Chicken, using baked cauliflower florets rather than fried chicken pieces.

Here is my latest cauliflower dish. I’m having fun replacing a lot of my chicken dishes with cauliflower instead. Now that spring is here and vegetable prices are coming down, I can really play around and experiment. It’s funny how all the trees and plants suddenly start growing again once March hits. A week ago, my fruit trees were completely bare. And now, they have dozensof new leaves on them. It’s like they all sprung up overnight.

Normally, General Tso’s Chicken involves fried chicken pieces and while I’m sure frying the cauliflower would make this dish even more amazing, it seemed to defeat the purpose of making it healthier by using cauliflower. So instead I roasted the cauliflower.

And it was still delicious. Our bowls were empty minutes after I put down my camera.And look, I finally created acauliflower category!

Servings: 2

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Course: Main Dishes

Cuisine: Chinese

This is a healthier, low-carb version of General Tso's Chicken, using baked cauliflower florets rather than fried chicken pieces.

5 from 3 votes

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Ingredients

1 head cauliflower cut into bite sized florets

for the sauce

1/2 cup water
2 tbsp dark soy sauce
2 tbsp rice wine vinegar
2 tsp hoisin sauce
2 tsp sesame oil
2 tbsp granulated white sugar
2 tsp cornstarch
6 dried red chilis optional

Instructions

Preheat oven to 400°F. Spread cauliflower florets on a baking sheet lined with parchment paper. Bake for about 20-25 minutes until cauliflower florets are tender, flipping cauliflower halfway through.
While cauliflower is cooking, make the sauce. In a small sauce pan, add all ingredients except chilis. Whisk sauce together until everything is mixed and cornstarch is completely dissolved. Bring sauce to a boil, whisking occasionally, until sauce thickens, about 2minutes. Add in the chilis and let them simmer for about 1 minutein the sauce.Turn off heat.
Toss cauliflower in sauce. Sprinkle fresh chopped scallions and white sesame seeds as garnish, if desired.

Notes

Nutrition estimate does not include the dried chilis.

Nutrition

Serving: 0.5of recipe, Calories: 183kcal, Carbohydrates: 31g, Protein: 5g, Fat: 5g, Sodium: 1102mg, Fiber: 3g, Sugar: 21g, NET CARBS: 28

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Posted in: Asian dishes, Cauliflower, Chinese, Main dishes, Recipes

15 Comments // Leave a Comment »

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15 comments on “General Tso’s Cauliflower”

Mark — January 7, 2022 @ 7:34 am Reply

It tastes great — but I am wondering how big (grams?) is a head of cauliflower for this recipe?
The cauliflowers I get are about 500 grams and I found I needed to double the sauce ingredients to get anything close to what the pictures show.
- Kirbie's Cravings Team — January 13, 2022 @ 8:43 am Reply
  
  We’re sorry, but we don’t have the exact weight for the cauliflower we used.
- Margaret — January 29, 2022 @ 4:05 pm Reply
  
  I had the same issue. Next time two heads!!!
Anne E — December 28, 2018 @ 10:44 pm Reply

YUM.. Just made this for dinner. I left out the sugar and put a squirt of lemon juice into the sauce.
- Kirbie — January 3, 2019 @ 2:15 pm Reply
  
  glad you liked it!
Jamie — October 11, 2018 @ 3:59 pm Reply

We made it tonight! Adding it to my recipe rotation. Even the kiddos ate it up! YAY! I added some Quorn “beef” pieces to it and it worked great. The sauce wasn’t as thick as I’d like it to be, so, maybe add more cornstarch? I doubled the sauce recipe for we were putting it over brown rice. Thank you for sharing! It was tasty!
- Kirbie — October 31, 2018 @ 9:22 am Reply
  
  You can definitely add more cornstarch to thicken the sauce to your desired consistency. So glad you liked the recipe!
Amanda — March 17, 2018 @ 6:26 pm Reply

How is this recipe considered Keto using hoisin sauce? It’s so high in sugar/carbs…
- Kirbie — March 18, 2018 @ 9:09 am Reply
  
  I do not state this recipe is keto anywhere in this post
Yvonne — April 4, 2016 @ 1:52 pm Reply

LOVE!! absolutely delicious I made it with some steamed brocolli and jasmine rice, so simple and just perfect, thanks!
- Kirbie — April 4, 2016 @ 11:09 pm Reply
  
  so glad you liked it =)
Rach's Recipes — March 9, 2016 @ 11:48 pm Reply

I had this with quinoa. Fantastic recipe. I love rice, but I’m trying to go low carb and healthy too. It was a good pairing. Thanks for sharing.
- Kirbie — March 10, 2016 @ 12:03 pm Reply
  
  Ooh love the idea of pairing with quinoa!
Bethany @ athletic avocado — March 8, 2016 @ 2:11 pm Reply

How AWESOME is this recipe? Pretty fricken awesome if you ask me! Using cauliflower in place of fried chicken is a healthy, genius alternative! You ROCK!
- Kirbie — March 9, 2016 @ 12:47 am Reply
  
  aww thank you!