General Tsos Cauliflower Bowls (Print version)
Crispy cauliflower in savory sweet sauce over rice with crisp vegetables
# 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 (soy or almond)
04 - 1½ cups panko breadcrumbs
05 - ½ tsp salt
06 - ¼ tsp black pepper
07 - 2 tbsp vegetable oil (for drizzling or spraying)
→ General Tsos Sauce
08 - ¼ cup low-sodium soy sauce
09 - ¼ cup water
10 - 3 tbsp rice vinegar
11 - 3 tbsp hoisin sauce
12 - 3 tbsp brown sugar
13 - 2 tsp freshly grated ginger
14 - 3 garlic cloves, minced
15 - 1½ tbsp cornstarch
16 - 1½ tbsp water (for slurry)
17 - 1 tsp toasted sesame oil
18 - 1–2 tsp sriracha or chili sauce
→ 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 tbsp sesame seeds
24 - Fresh cilantro for garnish
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Set up three bowls: flour mixed with salt and pepper in one, plant-based milk in second, panko breadcrumbs in third.
03 - Dip each cauliflower floret in flour, then milk, then panko, pressing lightly to adhere. Arrange on 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 cornstarch slurry in a saucepan. Bring to simmer over medium heat.
06 - Mix cornstarch with 1½ tbsp water to make slurry. Stir into simmering sauce and cook 2–3 minutes until thickened. Remove from heat and stir in sesame oil.
07 - Toss baked cauliflower gently with 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.
# Expert advice:
01 -
- You get all the sticky sweet and spicy satisfaction of takeout without the post-meal grease regret
- The cauliflower stays improbably crispy even after being tossed in that glossy sauce
- Everything comes together in under an hour with mostly pantry staples
02 -
- The cauliflower loses its crunch if it sits in the sauce too long, toss and serve immediately for best texture
- Room temperature cauliflower creates better batter adherence than cold straight from the fridge
- Dont be tempted to skip the parchment paper, the sugar in the sauce will create a nightmare if it drips onto your baking sheet
03 -
- Use one hand for wet dipping and one for dry coating to keep your fingers from becoming a breading disaster zone
- Let the coated cauliflower sit for about 10 minutes before baking, this helps the panko adhere better during cooking