General Tsos Cauliflower Bowls (Printable)
Crispy roasted cauliflower florets in tangy General Tsos sauce served over fluffy rice with fresh vegetables for a vibrant plant-based twist on takeout.
# What You'll Need:
→ Cauliflower Coating
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→ General Tso's Sauce
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→ Bowls & Garnishes
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# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place flour mixed with salt and pepper in one bowl, plant-based milk in a second bowl, and panko breadcrumbs in a third bowl.
03 - Dip each cauliflower floret first in flour, then milk, then panko, pressing lightly to adhere. Arrange on the 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 the cornstarch slurry in a saucepan. Bring to a simmer over medium heat.
06 - Mix cornstarch with 1½ tablespoons water to make a slurry. Stir into the simmering sauce and cook for 2–3 minutes until thickened. Remove from heat and stir in sesame oil.
07 - Once cauliflower is baked, toss gently with the 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:
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- That sticky sweet sauce hitting crispy cauliflower creates something magical
- You get all the takeout satisfaction without the delivery wait or greasy aftermath
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- Overcrowding the baking sheet is the enemy of crispy—work in batches if needed
- The sauce thickens fast once you add the slurry, so have your whisk ready
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- Air fry at 400°F for 15–18 minutes if you want next-level crisp with less oil
- Let the cauliflower cool slightly on the baking sheet before tossing in sauce so it stays crunchy longer