General Tso’s Cauliflower

By Leslie Blythe  , , ,   

December 27, 2017

This General Tso's Cauliflower is a lightened-up version of this classic takeout. It's every bit as delicious and satisfying as the fried version. Plus, it pleases vegetarians and meat-eaters alike

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings


1Combine water, hoisin, soy sauce, rice wine (or sherry), rice vinegar and cornstarch in a small bowl. Set aside.

2Heat oil in a large nonstick skillet over medium-high heat. Add cauliflower and cook, stirring occasionally, until beginning to brown, 4 to 6 minutes. Add scallions and garlic; cook, stirring, until fragrant, about 15 seconds. Whisk the reserved sauce and add it to the pan; cook, stirring, until thick and coating the cauliflower, about 1 minute. Serve sprinkled with crushed red pepper, if desired.

Recipe adapted from, October 2017


½ cup water

2 tablespoons hoisin sauce

1 tablespoon reduced-sodium soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 tablespoon rice vinegar

1 tablespoon cornstarch

3 tablespoons canola oil

4 cups small cauliflower florets

2 scallions, sliced

2 cloves garlic, minced

Crushed red pepper, optional


1 Review

Sharon McGagh

December 28, 2017

I turned on the video eagerly anticipating seeing and hearing you, next time can you be in the frame too??

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