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Air Fryer General Tso Cauliflower recipe displayed in a pan.

Air Fryer General Tso Cauliflower

Satisfy those takeout cravings vegan-style with this Chinese cauliflower recipe. This Air Fryer General Tso Cauliflower is sweet, spicy and tasty! 
5 from 6 votes
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Total Time: 45 minutes
Course: Dinner
Cuisine: Asian-Inspired, Chinese-Inspired
Keyword: Plant-Based General Tso, Vegan General Tso Cauliflower
Author: Kate
Servings: 2 people

Ingredients
 

  • 1 1/2 cups dry Jasmine rice
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1/8 tsp ground black pepper
  • 1 cup water
  • 1 head cauliflower washed and cut into florets
  • 1 red bell pepper washed, deseeded and sliced into bite-sized pieces
  • 1 green bell pepper washed, deseeded and sliced into bite-sized pieces
  • 1 scallion washed and thinly sliced with the white parts separated from the green parts
  • 1 tbsp fresh ginger minced
  • 1 tbsp fresh garlic minced
  • 1/2 cup tamari
  • 2 tbsp unseasoned rice vinegar
  • 2 tbsp pure maple syrup
  • 1/2 tsp sriracha sauce plus additional sriracha as optional garnishment
  • 1 tbsp water
  • 1 tbsp cornstarch
  • 2 tbsp safflower oil or another high-temperature cooking oil
  • 1 tsp toasted sesame oil optional, for additional flavor
  • sesame seeds as optional garnishment

Instructions

  • Prepare the Jasmine rice in accordance with the package directions.
    1 1/2 cups dry Jasmine rice
  • Combine the flour, salt, pepper and water in a small mixing bowl. Add the cauliflower florets and toss in the batter. Using tongs, place the battered cauliflower in an air fryer. Air fry for 12-15 minutes. If you don’t have an air fryer, see Recipe Notes.
    1 cup all-purpose flour
    1 tsp salt
    1/8 tsp ground black pepper
    1 cup water
    1 head cauliflower
  • While the rice and cauliflower are cooking, prepare the sauce by combining the scallion whites, ginger, garlic, tamari, rice vinegar, maple syrup and sriracha sauce in a small bowl. In a separate bowl, combine the cornstarch and water and mix until it becomes a slurry. Add the cornstarch slurry to the tamari sauce. Stir to combine.
    1 scallion
    1 tbsp fresh ginger
    1 tbsp fresh garlic
    1/2 cup tamari
    2 tbsp unseasoned rice vinegar
    2 tbsp pure maple syrup
    1/2 tsp sriracha sauce
    1 tbsp cornstarch
    1 tbsp water
  • When the cauliflower is done, preheat a wok or large frying pan until hot. Add the safflower and toasted sesame oil. When the oil is shimmering, add the red and green bell peppers. Sauté for 1-2 minutes until the peppers are vibrant, but still crisp.
    1 red bell pepper
    2 tbsp safflower oil
    1 tsp toasted sesame oil
    1 green bell pepper
  • Add the air fried cauliflower and toss to combine.
  • Add the tamari mixture. Toss to combine the vegetables in the sauce. The sauce should begin to thicken as it cooks. Continue to cook for 2-3 minutes until the desired sauce consistency is reached. Remove the vegetables from the heat.
  • Prepare each serving bowl with 2-3 large scoops of rice. Top the rice with the vegetables and garnish with scallion greens, sesame seeds and additional sriracha as desired.
    sesame seeds

Notes

  • No air fryer? No worries! Preheat the oven to 425º and add the battered cauliflower to a lightly oiled baking sheet. Or, better yet, use a silicon baking mat. Roast the battered cauliflower for 15 minutes, then pause to flip each piece. Roast for an additional 5-10 minutes until crispy.

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