General Tso’s Cauliflower Bowls

Forget sad, soggy takeout nights! Imagine crisp, slightly caramelized cauliflower tossed in a sticky, sweet-and-spicy sauce. TheseGeneral Tso’s Cauliflower Bowlsdeliver all the deep, complex flavor you crave without the guilt.

Get ready to elevate your weeknight dinner game with this vegetarian masterpiece, proving that sometimes, the best comfort food doesn’t involve waiting for a delivery driver.

This recipe isn’t just a meal; it’s a culinary rebellion. Here is why you must try it tonight:

• Effortlessly quick prep ensures you spend less time chopping and more time enjoying this vibrant, flavor-packed dish in under an hour.
• The perfect flavor profile balances fiery chili, bright ginger, and rich molasses for an unforgettable, sticky, and highly addictive coating.
• Visually stunning bowls feature golden, perfectly coated florets, brilliant green scallions, and a glossy, rich mahogany glaze that looks restaurant-worthy.
• Extremely versatile, this dish pairs perfectly with fluffy jasmine rice, creamy coconut quinoa, or even nestled in fresh, crunchy lettuce wraps for a lighter meal.

The General’s Epic Tale: How Cauliflower Took the Throne

My relationship with traditional takeout has always been complicated. I loved the idea of a spicy, crispy, slightly sticky meal, but the reality often involved overwhelming sodium, questionable oil, and the faint feeling that I needed a nap before the meal was even finished. I decided to embark on a quest—a culinary crusade, if you will—to conquer the General’s legendary dish and make it suitable for a Tuesday night.

The first few attempts were, frankly, disastrous. One batch tasted suspiciously like savory candy floss, another achieved the structural integrity of soup, and a third managed to fuse itself permanently to the baking sheet. My kitchen looked like a battlefield, littered with flour dust and discarded chili pods. My spouse suggested ordering a pizza, which, frankly, was fighting words. I needed a champion, a vegetable strong enough to handle the General’s powerful sauce without turning into sad, watery mush. The answer, surprisingly, was cauliflower.

Cauliflower, the unassuming, crunchy vegetable that most people usually ignore at the salad bar, proved to be the perfect contender. It possesses a hearty density that holds up marvelously under high heat, allowing it to become deeply caramelized and gloriously crispy. When roasted correctly, it achieves a textural profile uncannily similar to perfectly fried protein. Once I perfected the two-stage roasting method—which involves a light toss in starch and high heat—the General was defeated, and a new, glorious recipe was born. This dish became my celebratory centerpiece, the recipe I pull out when I want maximum flavor with minimal effort and absolutely zero guilt.

We’re talking about a sauce so glossy and rich you could use it as lip gloss (though I strongly advise against that), and florets so crisp they crackle slightly when you bite into them. This is the ultimate proof that vegetarian cooking can absolutely dominate the takeout landscape. Prepare yourself for a dish that demands seconds, maybe even thirds, and certainly a standing ovation from anyone lucky enough to share your dinner table.

Why These General Tso’s Cauliflower Bowls Are the Best

The secret to achieving General Tso greatness lies in three key areas: the texture of the cauliflower, the depth of the sauce, and the balance of heat. Many recipes skip the critical step of ensuring the cauliflower is dry and evenly coated, leading to a steamed texture rather than a crunchy one. We avoid that culinary tragedy here by utilizing a simple cornstarch coating and roasting until the edges are golden brown and slightly blistered.

The Perfect General Tso Sauce Without the Fuss

Creating a restaurant-quality General Tso sauce usually involves a complex ingredient list, but this version simplifies the process while maintaining that crucial sweet, spicy, and tangy foundation. Since we avoid using any fermented black bean paste or alcohol, we build the flavor profile using high-quality soy sauce, rich molasses for color and depth, and a generous amount of fresh ginger and garlic. The tang comes from rice vinegar, which cuts through the richness beautifully, and a splash of orange juice concentrates the sweetness naturally.

We use a combination of dried chili flakes and a tiny amount of chili paste to manage the heat. This allows you to scale the spice level easily—perfect for those who prefer a gentle warmth or those who want to feel like they are eating directly across from a simmering volcano. Remember, the sauce must be thick enough to coat the cauliflower beautifully without running off, which we achieve using a cornstarch slurry added right at the end of the cooking process. This glossy glaze is what turns a decent meal into an exceptional one, locking in all the savory, complex flavors we worked so hard to create.

Furthermore, using cauliflower as the main component not only reduces the cooking time significantly but also makes the dish feel remarkably lighter. You get the indulgent satisfaction of rich takeout flavors, but you feel energized afterward, not weighed down. This is truly the ultimate weeknight hack for fans of complex, fiery Asian-inspired cuisine who prioritize fresh ingredients and quick preparation.

Ingredients for General Tso’s Cauliflower Bowls

Here’s what you’ll need to make this delicious dish:

• Cauliflower FloretsSelect one large head, ensuring the florets are roughly equal in size to promote even cooking and consistent crispness.
• Cornstarch and All-Purpose FlourThis combination forms the backbone of the dry coating, which is essential for achieving a crunchy exterior when roasted at high heat.
• Soy Sauce or TamariUse low-sodium varieties for better control over the saltiness, providing the necessary umami base for the sauce.
• Rice VinegarProvides the essential tanginess that balances the sweetness and heat, giving the sauce its characteristic complexity.
• Molasses or Brown SugarActs as the primary sweetener and imparts a deep, rich color and slightly smoky flavor that mirrors classic takeout sauces.
• Fresh Ginger and GarlicThese aromatics must be freshly minced; they are non-negotiable for building the vibrant, spicy foundation of the General Tso glaze.
• Orange Juice or WaterUsed to thin the sauce slightly and adds a subtle fruit note, enhancing the traditional flavor profile without using alcohol.
• Chili Flakes and Chili Paste (Optional)Allows customization of the heat level; add more for significant spice or omit for a milder, child-friendly version.
• Sesame OilAdded at the very end to provide a nutty aroma and glossy finish, which elevates the overall presentation and flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make General Tso’s Cauliflower Bowls

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare and Coat the Cauliflower

Preheat your oven to 425°F (220°C). Wash the cauliflower and dry the florets thoroughly; this is crucial for crispiness. In a large bowl, toss the florets with the cornstarch, flour, salt, and pepper until every piece is lightly dusted. Spread them in a single layer on a parchment-lined baking sheet and lightly spray with cooking oil.

Step 2: Roast the Cauliflower

Bake the coated cauliflower for 15 minutes, then flip them gently using a spatula. Return the sheet to the oven and bake for another 10 to 15 minutes, until the florets are tender inside and have developed golden, crispy edges. Remove them from the oven and set aside while you prepare the sauce.

Step 3: Prepare the General Tso Sauce

In a medium saucepan, combine the soy sauce, rice vinegar, molasses, orange juice, minced ginger, garlic, and chili flakes. Bring the mixture to a simmer over medium heat, stirring constantly until the molasses and sugar are fully dissolved, typically about 3 minutes.

Step 4: Thicken and Glaze the Sauce

In a small bowl, whisk together one tablespoon of cornstarch with two tablespoons of cold water until smooth—this is your slurry. Pour the slurry slowly into the simmering sauce, whisking vigorously. Allow the sauce to bubble and thicken for about 1 minute until it reaches a thick, syrupy consistency, perfect for coating.

Step 5: Combine and Finish the Dish

Transfer the roasted cauliflower florets into a very large bowl. Pour the thickened General Tso sauce evenly over the top. Gently toss the florets until they are completely coated in the glossy, mahogany sauce. Immediately stir in the sesame oil for that essential finishing aroma.

Transfer to bowls immediately over a bed of warm jasmine rice or brown rice, sprinkling generously with toasted sesame seeds and sliced green scallions for the perfect finishing touch.

Serving Suggestions and Customizations

The true genius ofGeneral Tso’s Cauliflower Bowlslies in their adaptability. While they shine brightest served simply over fluffy white rice, you have endless options to turn this dish into a custom feast. Consider serving it with a grain blend like quinoa or farro for added fiber, or go completely low-carb by serving the glazed cauliflower over steamed broccoli or spiralized zucchini noodles. To add a delightful textural contrast, serve it alongside a crisp, acidic Asian slaw dressed with lime and peanut dressing.

Elevating the Heat and Texture

If you prefer a deeper, smokier heat, toss a few dried whole chili peppers into the sauce while it simmers; remove them before serving, or leave them in for daring diners. For extra crispiness that lasts longer, toss the coated cauliflower in a small amount of oil and pan-fry it for 2 minutes after roasting to create a sizzling crust. Never underestimate the power of garnishes. Beyond the essential sesame seeds and scallions, try adding toasted cashews or finely chopped peanuts for a salty crunch that complements the sweet sauce perfectly. A drizzle of sriracha mayo on the side adds a creamy counterpoint to the powerful heat.

Another excellent customization involves the aromatic ingredients. If you have fresh lemongrass available, smash a small stalk and simmer it directly in the sauce to infuse a bright, citrusy note. This small adjustment adds an entirely new layer of complexity that feels both authentic and innovative. Remember, cooking is about adjusting to your own palate, so taste the sauce frequently before adding the slurry, ensuring the sweetness and tang are exactly where you want them.

Common Questions About General Tso’s Cauliflower Bowls

How do I make the cauliflower extra crispy?

The key to maximum crispiness is ensuring the florets are completely dry before coating them in the cornstarch and flour mixture. High heat (425°F) is also necessary, as it rapidly removes internal moisture, creating that satisfying exterior crunch. Do not crowd the baking sheet.

Can I prepare the General Tso sauce ahead of time?

Absolutely. You can prepare the General Tso sauce up to three days in advance and store it in an airtight container in the refrigerator. Reheat it gently on the stovetop before adding the final cornstarch slurry to thicken it just before serving.

Is this recipe freezer-friendly?

While the sauce freezes exceptionally well, cooked cauliflower tends to lose its crispy texture when frozen and thawed. We recommend only freezing the prepared sauce. Cook the cauliflower fresh right before you plan to eat for the best results and optimum texture.

What is a good substitute for molasses in the sauce?

If you do not have molasses, you can substitute it with an equal amount of honey or maple syrup, though the sauce will lack some of the deep, smoky color and complexity that molasses provides. Alternatively, use dark brown sugar packed firmly.

This recipe forGeneral Tso’s Cauliflower Bowlsproves you don’t need deep fryers or long ingredient lists to achieve profoundly flavorful results. It’s spicy, sticky, sweet, and perfectly crispy—the ultimate weeknight warrior dish. Whip up this General Tso transformation tonight and enjoy the glorious crunch and complex flavors that will officially end your relationship with ordering expensive takeout.

The Quest for Crispy, Sticky Perfection

We’ve all been there: 7 PM on a Tuesday, the refrigerator is giving you the silent treatment, and the deep, inescapable craving for savory, sticky, glorious takeout hits like a rogue wave. You know the dish—the perfect balance of sweet, spicy, and tangy, usually swimming happily next to some fluffy rice. But what if I told you that you could capture that takeout magic, streamline it, ditch the deep fryer, and make it plant-forward? Enter the mighty, the legendary, General Tso’s Cauliflower Bowls.

For years, I attempted to recreate that iconic flavor profile, resulting mostly in soggy disappointment. My kitchen looked like a chaotic crime scene involving flour and questionable sauce splatters. It turns out, the secret isn’t just in the sauce; it’s in the preparation of the star—the humble cauliflower. When treated with respect and coated properly, cauliflower transforms into a textured powerhouse capable of holding up to the most robust flavors.

This recipe forGeneral Tso’s Cauliflower Bowlsis the culmination of those kitchen disasters. It is crispy, intensely flavored, and takes less time than arguing with your significant other about what movie to watch tonight. Forget heavy, complicated processes. We are baking or air-frying our florets into golden submission, then drowning them in a homemade sauce that tastes exponentially better than anything delivered in a little cardboard box.

These bowls are not just a meal; they are an experience. They satisfy that deep-fried craving without the resulting food coma, making them perfect for busy weeknights or for impressing guests who believe that vegetarian food should be bland. Prepare yourself for the stickiest, most satisfying bowl of deliciousness you have ever whipped up at home.

What You Need for These Legendary Bowls

Achieving the perfect General Tso’s flavor requires precision in the sauce and texture in the main component. Do not skimp on the ginger or the garlic; they are the heart and soul of the General’s secret weapon. If you are prepping ahead, have all your ingredients measured and ready to go before you even think about coating the cauliflower.

The Cauliflower & Coating

• 1 large head of cauliflower, cut into medium-sized florets
• 1 cup all-purpose flour (or gluten-free blend)
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (adjust heat to preference)
• 1 cup cold water or plant-based milk
• 2 tablespoons vegetable oil (for baking/air-frying)

The General’s Sticky Sauce

• 1/2 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar (packed)
• 2 tablespoons fresh ginger, finely grated
• 4 cloves garlic, minced
• 1 cup chicken or vegetable broth
• 1 teaspoon sriracha or chili flakes (optional, for extra heat)
• 1 tablespoon toasted sesame oil
• 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)

For Serving

• Cooked rice (jasmine or brown)
• Chopped scallions
• Toasted sesame seeds

Conquering the Kitchen: Step-by-Step Guide

This General Tso’s Cauliflower recipe is broken down into three crucial steps: battering and crisping the cauliflower, creating the flavorful sauce, and finally, combining the elements into the ultimate bowl.

Step 1: Achieving Ultimate Cauliflower Crispy Status

Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Prepare your batter by whisking the flour, cornstarch, garlic powder, cayenne pepper, and liquid (water or milk) in a large bowl until smooth. The consistency should be similar to thin pancake batter. Toss the cauliflower florets thoroughly in the batter, ensuring every nook and cranny is coated.

If baking, lightly oil a baking sheet and arrange the florets in a single layer, ensuring they don’t touch. If using an air fryer, work in batches. Cook for 15 minutes, flip the florets, and cook for another 10 to 15 minutes until golden brown and tender-crisp. You want them crunchy, not burnt, so keep a close eye on the color.

Step 2: Brewing the General’s Savory Sauce

While the cauliflower crisps, start on the star of the show. In a medium saucepan, combine the soy sauce, cider vinegar, brown sugar, broth, grated ginger, minced garlic, and sriracha (if using). Bring the mixture to a gentle simmer over medium heat, stirring until the sugar fully dissolves. The aroma filling your kitchen right now should be utterly intoxicating.

Once simmering, quickly whisk in the cold cornstarch slurry. Continue stirring constantly. The sauce will thicken rapidly, transforming into that glossy, sticky texture we desperately need. Remove the sauce from the heat immediately, stir in the sesame oil, and prepare for the grand finale.

Step 3: Building the Perfect General Tso’s Cauliflower Bowls

Once the cauliflower is perfectly crispy and ready to go, transfer the florets to a large mixing bowl. Pour about three-quarters of the prepared sticky sauce over the crispy cauliflower. Toss gently but quickly, making sure the sauce coats everything beautifully.

Serve immediately over hot rice. Spoon the remaining sauce over the rice, sprinkle liberally with toasted sesame seeds and fresh scallions. The goal is to maximize the textural contrast—the softness of the rice against the crunch of the coated cauliflower. Do not let the cauliflower sit too long after saucing, or it will lose its desirable crispness.

Perfecting the Cooking Process

Achieve crispy cauliflower first, whether baking or air-frying, before turning your attention to the sauce. This separation ensures the florets remain crunchy, only meeting the hot, sticky sauce in the final, glorious toss. Timing is everything for these delicious General Tso’s Cauliflower Bowls.

Add Your Touch

Swap white rice for quinoa or brown rice for extra fiber. Add sautéed bell peppers and snap peas for color and crunch. A sprinkle of toasted sesame seeds or crushed peanuts offers a fantastic textural contrast to your completed General Tso’s Cauliflower dish.

Storing & Reheating

Store leftover cauliflower and sauce separately in airtight containers for up to three days. To reheat, crisp the cauliflower in an air fryer, then warm the sauce gently and toss right before serving. This prevents dreaded sogginess.

Chef’s Secrets for Next-Level Flavor

My little brother, a lifelong skeptic of all vegetables, devoured two whole servings of these bowls. He asked if the “chicken” was prepared differently this time. I consider that my greatest culinary victory.

• Use a non-dairy milk (like oat or almond) for the coating batter; it helps the flour adhere perfectly without thinning the texture.
• High heat is mandatory when crisping the florets. If they steam instead of fry, they will be mushy when you add the savory sauce.
• Always thicken the sauce with a cornstarch slurry mixed in cold water—never hot—to prevent lumps and ensure a silky finish.

Frequently Asked Questions About General Tso’s Cauliflower Bowls

How do I ensure my cauliflower is truly crispy?

The key to crispness is dryness and spacing. Pat the raw florets dry before coating, and ensure they are spread out on the baking sheet or in the air fryer basket without overcrowding. Overcrowding traps steam, leading to soggy results.

Can I make the sauce ahead of time?

Absolutely! The General Tso’s sauce can be made up to three days in advance and stored in the refrigerator. Reheat it gently on the stovetop and give it a quick whisk before tossing it with the fresh, crispy cauliflower.

Is this General Tso’s Cauliflower recipe freezer-friendly?

While the sauce freezes well, we highly recommend against freezing the coated and cooked cauliflower. When thawed, it loses its essential texture and becomes quite watery. Always serve the cauliflower fresh for the best results.

What can I substitute for the apple cider vinegar in the sauce?

If you need an alternative, rice vinegar or white vinegar works well to provide the necessary tang and acidity. However, the slightly fruitier note of apple cider vinegar often complements the sweetness of the brown sugar beautifully.

How spicy are these General Tso’s Cauliflower Bowls?

The basic recipe provides a mild warmth from the cayenne and ginger. You control the heat! For a major kick, double the sriracha or chili flakes, or add a pinch of dried red pepper flakes right into the sauce mixture.

The Culinary Saga of the Mighty Cauliflower

There was a time, not so long ago, when General Tso’s Chicken reigned supreme as the king of Americanized Chinese takeout. But times, my friends, are changing. The humble cauliflower, often overlooked or relegated to the side of a dipping platter, has staged a coup. It has transformed itself from bland white florets into a crunchy, saucy, deeply satisfying star. We’re not just talking about a substitution; we’re talking about an upgrade.

If you thought achieving that perfect sticky, sweet, and fiery coating was reserved only for meat, prepare to be delightfully mistaken. This recipe forGeneral Tso’s Cauliflower Bowlsprovides all the punch, heat, and complex flavors of the original, wrapped around beautifully crispy roasted cauliflower. Forget complicated frying; we are using a smart baking method that locks in the crunch while keeping your kitchen splatter-free. This dish is fast enough for a weeknight but exciting enough for a dinner party where you want to show off your culinary prowess.

When Takeout Met the Vegetable Aisle

My first attempt at making a vegetable version of this classic dish resulted in soggy disappointment. The cauliflower looked deflated and the sauce slid right off. I almost surrendered my chef’s hat right there. But after several culinary trials and errors—and one truly dramatic kitchen explosion involving cornstarch—I perfected the triple-threat technique: a sturdy batter, a high-heat crisp, and a final toss in the powerful, robust sauce. This is the secret to getting that authentic texture. The result is a vibrant, exciting bowl that is ready to be loaded over fluffy rice or enjoyed straight from the pan.

We focus on building deep flavor layers using ingredients like ginger, garlic, rich soy sauce, and a touch of chili flake heat. We forgo any alcoholic additives, instead relying on robust apple cider vinegar and rich chicken or vegetable broth to provide the necessary tang and depth. Get ready, because these General Tso’s cauliflower bowls are about to become a household favorite.

Achieving Peak Crispy Florets: Ingredients List

Success starts with organization. Gather everything before you begin—this process, known as “mise en place,” is critical for Asian-style cooking, which moves quickly once the heat is on. You want medium-sized florets, roughly bite-sized, so they cook evenly and maximize the crunchy surface area.

For the Cauliflower Coating

• 1 large head of cauliflower, chopped into bite-sized florets
• 1 cup all-purpose flour
• 1/2 cup cornstarch (essential for crispiness)
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 cup cold water or unsweetened plant-based milk
• Pinch of salt and black pepper

Building the Bold General Tso Sauce

• 1/2 cup chicken or vegetable broth
• 1/4 cup soy sauce (low sodium preferred)
• 1/4 cup brown sugar or maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon apple cider vinegar
• 1 teaspoon sesame oil
• 2 teaspoons freshly grated ginger
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes (adjust to your spice preference)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• Optional garnishes: toasted sesame seeds, chopped green onions

Mastering the Wok: Step-by-Step Instructions

Follow these steps closely to ensure maximum crunch and flavor saturation. We are aiming for a beautiful, golden-brown exterior and a tender interior. Preheat your oven now to 425°F (220°C) and line two baking sheets with parchment paper for easy cleanup.

Prep and Batter Magic

In a large mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. Gradually pour in the cold water or plant milk, whisking constantly until the batter is smooth and resembles pancake batter—not too thick, but thick enough to coat the cauliflower easily. If it seems too runny, add a little more flour.

Add the cauliflower florets to the batter. Use a spatula or your hands to gently toss them, ensuring every surface is completely covered. Do not rush this step; full coverage is crucial for crispiness. Arrange the battered florets in a single layer across the prepared baking sheets, leaving a little space between them so they can breathe and crisp up.

The Crisping Technique

Bake the cauliflower for 15 minutes. Then, flip each piece gently to ensure even browning. Return them to the oven and bake for another 10 to 15 minutes, or until the cauliflower is deeply golden brown and beautifully crisp. While the florets are finishing, this is the perfect time to make the sauce. Do not let the cauliflower sit once it’s out of the oven, as residual steam can make it soften.

Saucing and Serving General Tso’s Cauliflower Bowls

In a medium saucepan, combine the broth, soy sauce, brown sugar, both vinegars, sesame oil, ginger, garlic, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely. Let it bubble gently for about two minutes, allowing the flavors to meld. Now, whisk the cornstarch slurry one last time and slowly pour it into the simmering sauce.

Continue to stir constantly until the sauce thickens significantly—it should coat the back of a spoon. Remove the sauce from the heat immediately. Transfer the hot, crispy cauliflower to a very large mixing bowl. Pour the thickened General Tso sauce over the top. Toss quickly and gently until all the florets are glossy and coated in that fantastic, sticky glaze. Serve these amazing General Tso’s Cauliflower Bowls immediately over steamed brown rice or quinoa, topped with green onions and sesame seeds.

Conclusion for General Tso’s Cauliflower Bowls

This recipe successfully transforms a humble vegetable into a powerhouse main course, proving that flavor and texture do not require complex ingredients or time-consuming techniques. We used a smart baking method to achieve perfect crunch, paired with a meticulously balanced sauce that delivers that signature spicy, sweet, and tangy profile. By following the simple steps for battering and baking, you can reliably create incredible General Tso’s Cauliflower Bowls right in your home kitchen. Embrace the vegetable revolution and enjoy this deeply satisfying, boldly flavored dish that promises to impress even the most devoted takeout enthusiasts.

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FAQs

Can I prepare the General Tso’s Cauliflower Bowls sauce ahead of time?

Absolutely, prepping the sauce is a great way to save time on a busy weeknight. You can combine all the liquid ingredients, spices, ginger, and garlic, and store them in an airtight container in the refrigerator for up to three days. When you are ready to cook, just heat the mixture in the saucepan and then add the cornstarch slurry to thicken it right before tossing the crispy florets. This separation ensures the sauce remains glossy and ready to coat your beautifully prepared General Tso’s Cauliflower Bowls without losing flavor depth.

What is the best way to ensure the cauliflower is truly crispy?

Achieving maximum crispiness requires a few key tactics. First, use a combination of flour and cornstarch in the batter; the cornstarch is the real hero here. Second, ensure you place the battered pieces in a single layer on the baking sheet—crowding leads to steaming, which destroys the crunch. Finally, make sure your oven is preheated to the recommended high temperature, 425°F (220°C). If you prefer a faster approach, you can air-fry the florets at 400°F (200°C) for about 12–15 minutes, flipping halfway through.

What alternatives can I use for the flour in the cauliflower coating?

If you are looking for gluten-free options for these General Tso’s Cauliflower Bowls, you have several excellent choices. You can easily substitute the all-purpose flour with a 1:1 gluten-free baking blend or use a combination of rice flour and potato starch. The key ingredient, cornstarch, must remain in the recipe as it provides the essential crispy texture that helps the florets stand up to the thick, sticky sauce. Ensure your substitution maintains a similar consistency to the original batter.

How should I store and reheat leftover General Tso’s Cauliflower?

Store any leftovers in an airtight container in the refrigerator for up to three days. Be aware that the crispy coating will inevitably soften once refrigerated due to the sticky sauce. To reheat and revive some of the texture, spread the cauliflower on a baking sheet and heat it in a 350°F (175°C) oven for about 8–10 minutes, or use the air fryer for 4 minutes. Avoid using the microwave, as this will result in a very soggy texture. A little effort during reheating yields much better results for these General Tso’s Cauliflower Bowls.