Name: Orange Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 head of cauliflower, cut into florets (about 3 cups); 1 cup flour (can sub gluten-free flour or whole-wheat flour); 1 1/4 cup almond milk; 1/2 tsp salt; 1/2 tsp garlic powder; 1/2 tsp black pepper; 1 cup panko (can sub gluten-free panko); Sliced scallions and sesame seeds to top (optional); 1 cup orange juice (freshly squeezed is best); 2 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp coconut sugar (can sub brown sugar); 2 garlic cloves, minced; 1 tbsp ginger, grated; 2 tbsp cornstarch

Description

Orange Cauliflower is a vegan version of the classic Chinese takeout dish orange chicken that is made with crispy baked cauliflower bites in a delicious orange sauce!

Ingredients

Units Scale

Cauliflower

1 head of cauliflower, cut into florets (about 3 cups)
1 cup flour (can sub gluten-free flour or whole-wheat flour)
1 1/4 cup almond milk
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 cup panko (can sub gluten-free panko)
Sliced scallions and sesame seeds to top (optional)

Orange sauce

1 cup orange juice (freshly squeezed is best)
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp coconut sugar (can sub brown sugar)
2 garlic cloves, minced
1 tbsp ginger, grated
2 tbsp cornstarch

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Instructions

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
Mix the flour, almond milk, salt, garlic powder and black pepper together in a bowl until smooth.
Toss the cauliflower florets in the batter, then dip each piece of cauliflower into a bowl of panko breadcrumbs, making sure to completely coat each piece in panko.
Place the breaded cauliflower florets on the baking sheet and bake for 25-30 minutes, flipping halfway through.
To prepare the orange sauce, whisk all the sauce ingredients together in a small saucepan. Raise the heat to medium-high and continue to whisk until the sauce begins to thicken. Then remove from heat.
Toss the cauliflower florets in a large bowl with the orange sauce until evenly coated.
Serve immediately and optionally top with sesame seeds and sliced scallions.

Notes

Store leftovers in the fridge for up to 3 days and reheat in the oven at 400 degrees F for 8-10 minutes.

This recipe is best enjoyed right away. The cauliflower will lose its crispiness after sitting in the sauce for a while.

Shake any excess batter off the cauliflower before dipping it into the panko. You don’t want too much batter on the cauliflower, it should just be lightly coated.

The batter should be thick enough to coat the cauliflower, but not too thick. . It should resemble a thick pancake batter.

Nutrition

Serving Size: 1/6th of recipe
Calories: 150
Sugar: 6g
Fat: 3g
Carbohydrates: 15g
Fiber: 2g
Protein: 3g