General Tso’s Cauliflower

Total Time

Prep: 25 min. Cook: 20 min.


4 servings

Updated: Oct. 23, 2022
Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. This is a fun alternative to the classic chicken dish.—Nick Iverson, Milwaukee, Wisconsin


  • Oil for deep-fat frying
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup club soda
  • 1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
  • SAUCE:
  • 1/4 cup orange juice
  • 3 tablespoons sugar
  • 3 tablespoons soy sauce
  • 3 tablespoons vegetable broth
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil
  • 2 to 6 dried pasilla or other hot chiles, chopped
  • 3 green onions, white part minced, green part thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh gingerroot
  • 1/2 teaspoon grated orange zest
  • 4 cups hot cooked rice


  1. In an electric skillet or deep fryer, heat oil to 375°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Dip florets, a few at a time, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes. Drain on paper towels.
  2. For sauce, whisk together the first 6 ingredients; whisk in cornstarch until smooth.
  3. In a large saucepan, heat canola oil over medium-high heat. Add chiles; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and orange zest; cook until fragrant, about 1 minute. Stir soy sauce mixture; add to saucepan. Bring to a boil; cook and stir until thickened, 2-4 minutes.
  4. Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.

Test Kitchen Tips
  • Make certain your oil is hot enough when frying to ensure a crisp, not soggy, result. We recommend testing the temperature of the oil with a kitchen thermometer, as the settings on fryers are often pretty inaccurate.
  • Adjusting the spice-heat level of this recipe is super simple; just use more or fewer hot chilies. If you are highly sensitive to spiciness, omit the pepper entirely.
  • Nutrition Facts

    1 cup with 1 cup rice: 584 calories, 17g fat (2g saturated fat), 0 cholesterol, 1628mg sodium, 97g carbohydrate (17g sugars, 5g fiber), 11g protein.