If you love General Tso’s chicken but want something lighter, this air fryer General Tso’s cauliflower is going to be your new favorite. It’s crispy, coated in a sticky sweet and spicy sauce, and honestly just as satisfying as the original.

The cauliflower gets tossed in a simple cornstarch coating and then air fried until the edges are golden and crunchy. No deep frying, no mess, no heavy feeling after eating it.

The sauce is the real star here. It comes together in just a few minutes on the stove and has that perfect balance of sweet, savory, and a little bit of heat.

You can serve this over steamed rice for a full meal, or just eat it straight out of the bowl as a snack. I won’t judge.

It’s a great recipe whether you’re vegetarian, trying to eat more veggies, or just looking for something different to make for dinner tonight.

Why You’ll Love This Recipe

Crispy Without Deep Frying – The air fryer gets these cauliflower florets seriously crispy on the edges using just cornstarch and a little cooking spray. You get that deep-fried crunch without dunking anything in a pot of oil.

A Healthier Spin on a Takeout Classic – Traditional General Tso’s chicken is battered and deep fried, but this version swaps in cauliflower and uses the air fryer instead. You still get all that sticky, saucy goodness with way less grease.

The Sauce Is Absolutely Addictive – The combo of soy sauce, rice vinegar, honey, and hoisin creates a sweet, tangy, and slightly spicy glaze that clings to every piece of cauliflower. It tastes like something you’d order from your favorite Chinese restaurant.

Great for Meatless Nights – If you’re trying to eat less meat or just want a veggie-packed dinner that actually feels satisfying, this is it. The crispy cauliflower tossed in that thick sauce is so filling you won’t even miss the chicken.

Ingredients

1 Large Head Cauliflower (cut into florets)
1/2 cup Cornstarch
1/2 tsp Salt
1/4 tsp White Pepper
Cooking Spray

For the Sauce

3 tbsp Soy Sauce
2 tbsp Rice Vinegar
2 tbsp Honey
1 tbsp Hoisin Sauce
1 tbsp Cornstarch
1/4 cup Water
1 tsp Sesame Oil
3 cloves Garlic (minced)
1 tsp Fresh Ginger (grated)
1/2 tsp Red Pepper Flakes
2 Green Onions (sliced)
1 tsp Sesame Seeds

How to Make

Step 1

Toss the cauliflower florets with cornstarch, salt, and white pepper in a large bowl until evenly coated. Spray generously with cooking spray and toss again.

Step 2

Preheat the air fryer to 400F. Arrange the cauliflower in a single layer and air fry for 15-18 minutes, shaking the basket every 5 minutes, until deeply golden and crispy on the edges.

Step 3

While the cauliflower cooks, make the sauce. Whisk together the soy sauce, rice vinegar, honey, hoisin sauce, cornstarch, and water.

Step 4

Heat sesame oil in a small saucepan over medium heat. Add the garlic, ginger, and red pepper flakes and cook for 30 seconds until fragrant. Pour in the sauce mixture and stir constantly until it thickens, about 2-3 minutes.

Step 5

Transfer the crispy cauliflower to a large bowl, pour the sauce over, and toss gently to coat. Top with green onions and sesame seeds and serve immediately over steamed rice.

Tips

Cut Your Florets the Same Size

Try to cut the cauliflower into pieces that are roughly the same size, about 1 to 1.5 inches. If some pieces are way bigger than others, the small ones will burn while the big ones stay soft and underdone.

Also, make sure you cut off any long thick stems. You want mostly the tops of the florets because those are the parts that get really crispy and hold onto the sauce the best.

If your cauliflower head is on the smaller side, keep an eye on it a few minutes earlier than the recipe says since smaller florets cook faster.

Get the Cornstarch Coating Right

The cornstarch is what gives the cauliflower that crispy outer layer, so you want to make sure every floret is completely covered. Toss them around in the bowl for a good minute, not just a few quick flips.

If you notice some florets look bare or patchy after tossing, add another tablespoon or two of cornstarch. It’s better to have a little extra than not enough.

One thing that helps is making sure your cauliflower is dry before coating it. If you washed it, pat it down with a paper towel first. Wet cauliflower makes the cornstarch clump up and you end up with a gummy layer instead of a crispy one.

Don’t Skip the Cooking Spray

The cooking spray is doing a lot of heavy lifting here. Without it, the cornstarch coating just stays powdery and white and never actually crisps up in the air fryer. You need that thin layer of oil to get things golden.

Spray the florets generously, toss them, then give them one more spray. You want every side to have a light coating of oil so the whole floret crisps up evenly, not just the top.

Avocado oil spray or regular canola spray both work great. Just make sure you’re using one that’s safe for high heat since the air fryer is running at 400F.

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Frequently Asked Questions

Can I use frozen cauliflower instead of fresh?

You can, but you need to thaw it completely first and pat it very dry with paper towels. Frozen cauliflower holds a lot of extra moisture, and that water will stop the cornstarch coating from crisping up properly in the air fryer.

Fresh cauliflower will always give you the best crunch here, so if you have the option, go with a fresh head every time.