Gluten-free & Vegan General Tso’s Cauliflower {Easy, Healthy Chinese Food, Veggie packed}

April 19, 2021

About a year ago I posted this vegan & gluten-free orange chicken along with this vegan copycat Chinese fried rice and you all LOVED these recipes so I decided to come up with another better than takeout Chinese food copycat dish! This gluten-free and vegan general tso’s cauliflower takes my famouse turmeric cauliflower recipe up a notch!

Cauliflower is one of my favorite vegetables because there are an endless amount of recipes you can make with it, plus it’s so so HEALTHY!

I am very excited for you to try this recipe, I know you’re gonna LOVE it! It’s super EASY to make and bakes in under 35 minutes. To make it all you need is gluten-free soy sauce, apple cider vinegar, corn starch, garlic, olive oil, water, coconut sugar and sesame seeds. It’s a delicious and healthy take on the classic general tso’s chicken that will have you licking the skillet clean!

This recipe pairs perfectly with my vegan copycat Chinese fried rice or these copycat Chinese vegetable spring rolls {gluten-free, vegan & healthy}. You can serve it over a bed of jasmine rice or alongside your favorite dish.

*Make sure your soy sauce is gluten-free*

Jump to Recipe

Ingredients

Cauliflower:
3 tbsp gluten-free soy sauce
3 tbsp apple cider vinegar
3 tbsp cornstarch
1 clove of garlic, minced
2 tbsp olive oil
Sauce:
3 tbsp gluten-free soy sauce
3 tbsp apple cider vinegar
3 tbsp water
3 tbsp coconut sugar
1 tbsp corn starch
Garnish:
1 tsp sesame seeds (optional)

Cut up cauliflower ☟

Directions

Preheat oven to 450F
Chop cauliflower into small florets and place in a bowl.
Add GF soy sauce and apple cider vinegar to cauliflower, let sit for 5 minutes.
After 5 minutes drain excess marinade and add corn starch to bowl, toss to coat cauliflower. Add more cornstarch if needed.
Once florets are coated add to a skillet along with minced garlic and olive oil, toss, and bake for 20 minutes.
Mix sauce ingredients in a bowl – soy sauce, apple cider vinegar, water, coconut sugar and corn starch.
Take cauliflower out of oven, add sauce, toss to coat and bake for another 10 minutes or until crispy.
Garnish with sesame seeds and serve with my vegan Chinese food copycat fried rice or these gluten-free & vegan vegetable spring rolls

Cauliflower General Tso’s

theresahealey.com

{Gluten-free, Vegan, Dairy-free, Healthy}

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer

Cuisine American

Servings 4 servings

Ingredients

Cauliflower:
3 tbsp gluten-free soy sauce
3 tbsp apple cider vinegar
3 tbsp cornstarch
1 clove of garlic minced
2 tbsp olive oil
Sauce:
3 tbsp gluten-free soy sauce
3 tbsp apple cider vinegar
3 tbsp water
3 tbsp coconut sugar
1 tbsp corn starch
Garnish:
1 tsp sesame seeds optional

Instructions

Preheat oven to 450F
Chop cauliflower into small florets and place in a bowl.
Add GF soy sauce and apple cider vinegar to cauliflower, let sit for 5 minutes.
After 5 minutes drain excess marinade and add corn starch to bowl, toss to coat cauliflower. Add more cornstarch if needed.
Once florets are coated add to a skillet along with minced garlic and olive oil, toss, and bake for 20 minutes.
Mix sauce ingredients in a bowl – soy sauce, apple cider vinegar, water, coconut sugar and corn starch.
Take cauliflower out of oven, add sauce, toss to coat and bake for another 10 minutes or until crispy.
Garnish with sesame seeds and serve!