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This is a healthier, low-carb version of General Tso’s Chicken, using baked cauliflower florets rather than fried chicken pieces.


  •  1 head cauliflower cut into bite sized florets

for the sauce

  •  1/2 cup water
  •   tbsp dark soy sauce
  •   tbsp rice wine vinegar
  •   tsp hoisin sauce
  •   tsp sesame oil
  •   tbsp granulated white sugar
  •   tsp cornstarch
  •   dried red chilis optional


    1. Preheat oven to 400°F. Spread cauliflower florets on a baking sheet lined with parchment paper. Bake for about 20-25 minutes until cauliflower florets are tender, flipping cauliflower halfway through.

    2. While cauliflower is cooking, make the sauce. In a small sauce pan, add all ingredients except chilis. Whisk sauce together until everything is mixed and cornstarch is completely dissolved. Bring sauce to a boil, whisking occasionally, until sauce thickens, about 2 minutes. Add in the chilis and let them simmer for about 1 minute in the sauce. Turn off heat.

    3. Toss cauliflower in sauce. Sprinkle fresh chopped scallions and white sesame seeds as garnish, if desired.

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