Bringing The Family Back to The Table

Vegan General Tso’s Cauliflower

Vegan General Tso’s Cauliflower

I love spicy foods. I do not know what had changed in the last year after changing to a vegan diet, but I became tolerant of spice.

Sometimes, I feel like I am like Liv from iZombie. She has to have the spiciest hot sauce for her brains that she cooks.

My spicy is gochujang. Lots and lots of gochujang. I could probably make oats with four tablespoons of gochujang and still want more spice. It is that crazy.

I did not grow up being a big spicy food kind of person. I could barley tolerate the little bit of spice in nacho cheese. So,  I tried to be the tough girl growing up with brothers that could hold her spice. I usually ended up with never ending hiccups.

There was always one spicy food that I loved. General Tso’s. This dish, I could eat. It was not “hot wing” spicy, but spicy enough to possibly give me those annoying air bubbles that forced their way out. It was always a gamble, but the flavor was worth it.

Now that my diet is different, I have had to find alternatives to my favorite foods, General Tao included. It is always trial and error. But when I find that one recipe that when I mention it to my family and they start smiling and shaking their heads, I know it is a winner.

With my General Tso recipe, I start by turning on my oven to 400 degrees.

I grab two bowls out of the cabinet. In one, I add in the milk and flour. In the second one I pour in the bread crumbs. I then proceed to take my chopped up cauliflower and dunk each piece in the milk mixture, tap of the excess, then dunk them in the bread crumbs. I put them on a parchment (or silicone mat, like this one here, Sil-Eco Mat) lined baking tray and bake them for 30 minutes.

Baked General Tso's Cauliflower  recipe by Texas Family Kitchen

During the last 5 minutes of the baking, I start to make my sauce.

I start by heating up a pan and adding two tablespoons of water.  Next, I add the garlic and cook until fragrant. Then, I throw everything else in the pan and stir for about three to five minutes until heated and mixed thoroughly.

Lastly, after taking the cauliflower out of the oven, I toss it into the pan. I stir to coat every piece of cauliflower with the sauce.

Sometimes, I serve this dish over white rice, with broccoli, or with potatoes (just ’cause I wanna).

This is a very popular dish in my house. It is not as popular as my Easy Vegan Sushi, but it competes. The other day, when I mentioned to The Boyfriend that I was preparing to make this dish, his eyes lit up like the fireworks on The Fourth of July. Eagerly he shook his head and said,” yes, please!” Sometimes, I surprise my self with these moments when he eagerly anticipates the meal. It is these times when I realize that when my family tells me it really is good, and I just shrug it off as , “They have to say that. They are my family,” they really mean what they say. And those moments are the best.

Go Vegan Y’all!

<3 KWay

Vegan General Tao's Cauliflower
Prep time
Cook time
Total time
Recipe type: Vegan
Cuisine: Chinese
Serves: 4 servings
  • 1 head cauliflower, chopped
  • 1c whole white wheat flour
  • 2c unsweetened almond milk
  • 2c bread crumbs
  • 6 cloves garlic, minced
  • 1 tsp ground ginger
  • 2 tbsp gochujang
  • ½ tbsp soy sauce
  • 2 tsp rice vinegar
  • 4 tbsp ketchup
  • ½c water
  • 2 tbsp sesame seeds
  1. Preheat oven to 400 degrees.
  2. Combine the flour and almond milk in one bowl.
  3. In another bowl, put the breadcrumbs in. Now dunk the cauliflower in the flour/milk mixture, tapping off the excess. Then dunk it in the bread crumbs and place on a parchment lined baking sheet.
  4. Bake in oven for 25-30 minutes.
  5. In a non-stick pan, cook the garlic until fragrant.
  6. Add in the ground ginger, gochujang, brown sugar, soy sauce,sesame seeds, vinegar and ketchup. Whisk until it is mixed well. Add water when needed.
  7. Toss the baked cauliflower in the mixture.
  8. Serve over rice, topped with sesame seeds.

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