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General Tso’s Cauliflower and Chicken

Add cauliflower to a staple for a healthier alternative!

Prep Time

15 minutes

Cook Time

30 minutes




1 cup All-purpose flour

2 Eggs whites, lightly beaten 

1 cup Panko bread crumbs

1 large Cauliflower head, cut into florets 

2 Boneless chicken breasts, skinless, cut into cubes

1/2 Tbsp Olive Oil

2 1/2 tsp Tulkoff’s Chopped Garlic in Oil 

1/2 Tbsp Tulkoff’s Ginger Puree

3/4 cup Sweet chili sauce

1/2 cup Soy sauce

Crushed red pepper, per taste

1 Lime, juiced

Cooked rice, for serving 

Sesame seeds, for garnish 

Scallions,  for garnish 


Preheat oven to 400 degrees F.

In three shallow dishes place flour, egg whites, and bread crumbs. Dip cauliflower in flour, shaking off excess, then dip into egg whites, and finally coat in bread crumbs. Place cauliflower on a greased baking sheet.

Repeat this process with chicken cubes.

Bake cauliflower for 25-30 minutes or until golden brown and crispy. Bake chicken for 15-20 minutes or until brown and fully cooked through.

Meanwhile, place a small saucepan with olive oil over low heat. Add Chopped Garlic in Oil and Ginger Puree, cooking for about 1 minute. Add sweet chili sauce, soy sauce, crushed red pepper and lime juice. Stir occasionally over heat for about 5 minutes or until sauce has thickened.

Place cooked cauliflower and chicken in a bowl, and toss with sauce until well coated.

Serve warm over rice with sesame seeds and scallions.