General Tso’s Cauliflower

Any fan of Chinese takeout is going to enjoy this one, especially since it’s vegan so you can share it with all of your friends without worrying! Because it’s so low in calories and all veggies, it goes perfect alongside your favorite protein!


1 cauliflower, cut into bite-sized florets

1 rice of choice – I used cauliflower rice too, but brown rice or quinoa would work great

2 tbsp ketchup

2 tbsp low-sodium soy sauce

2 tbsp apple cider vinegarĀ 

2 tbsp agave (you can also use maple syrup or honey, keep in mind honey would no longer keep it a vegan meal)

1 tsp garlic powder

1 tsp onion powder

Red pepper flakes to taste

2 tbsp corn starch

1 tbsp Extra Virgin Olive Oil

Chopped green onion for topping

Okay, ready to cook? First things first, preheat than over to 400Ā°.

Once you have your cauliflower florets ready, put them in a large ziplock bag with your EVOO and a tbsp of corn starch. Zip it, toss it all together so all the cauliflower is evenly coated, then pour it out onto a parchment paper-lined baking sheet.

Pop that sucker in the oven for 20 minutes. Give them a toss, then broil for a few minutes to char and crisp them but please keep a CLOSE eye as they can burn very quickly at this point!

Meanwhile while they were roasting we start our sauce.

In a small sauce pot on medium, add your ketchup, soy sauce, vinegar, agave, red pepper flakes, garlic and onion and let it start to simmer. When it’s slightly bubbling, turn it down to low and we’re adding a slurry to thicken it up. That’s a tablespoon of cornstarch mixed with 2 tablespoons of water (mixing that together before adding to your sauce). Keep that simmering on low until you’re done.

By the way, I used frozen cauliflower rice so I just had to pop it in the microwave for a few minutes, but if you’re using something else you should of course cook that to the directions on the package while your cauliflower is roasting.

When your cauliflower is out of the oven, toss it together with all your sauce so it’s nice and coated, pour it on top of your rice, top with some chopped scallions and you have an easy takeout meal ready in under a half an hour!

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