This plant-based version of General Tso’s chicken is the perfect weeknight meal, swapping chicken for cauliflower with a boost of vibrant green color and gut-healthy fiber coming from edamame. Serve it over brown rice or whole-wheat noodles to sop up any leftover sauce.

General Tso’s Cauliflower

Serves 4

Active Time: 30 minutes

Total Time: 30 minutes

1/2 cup water

2 tablespoons hoisin sauce

1 tablespoon reduced-sodium soy sauce or tamari

1 tablespoon Shaoxing rice wine or dry sherry

1 tablespoon rice vinegar

1 tablespoon cornstarch

3 tablespoons neutral oil, such as canola or avocado

4 cups small cauliflower florets

2 scallions, sliced

2 cloves garlic, minced

1 cup frozen shelled edamame, thawed

Pinch of crushed red pepper (optional)

1. Combine 1/2 cup water, 2 tablespoons hoisin and 1 tablespoon each soy sauce (or tamari), Shaoxing (or sherry), rice vinegar and cornstarch in a small bowl.

2. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 cups cauliflower; cook, stirring occasionally, until beginning to brown, 4 to 6 minutes. Add scallions and garlic; cook, stirring, until fragrant, about 15 seconds. Add 1 cup edamame; cook, stirring often, until heated through, 2 to 3 minutes.

3. Whisk the reserved sauce and add it to the pan; cook, stirring, until the sauce is thick and coating the cauliflower, about 1 minute.

4. Serve sprinkled with a pinch of crushed red pepper, if desired.

Recipe nutrition per serving: 174 Calories, Total Fat: 12 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 13 g, Fiber: 4 g, Total Sugars: 4 g, Protein: 5 g, Sodium: 284 mg, Potassium: 364 mg, Phosphorus: 79 mg, Iron: 1 mg, Folate: 114 mcg, Calcium: 59 mg, Vitamin A: 359 IU, Vitamin C: 33 mg, Vitamin D: 0 IU.

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©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.