Crispy Orange Cauliflower is a vegan version of Chinese orange chicken! Sticky, sweet, and addicting, you'll be coming back bite after bite!
Orange Cauliflower is about the most crave-able dinner I can think of. The cauliflower is breaded and baked until golden and extra crispy. The cauliflower gets tender and juicy, reminiscent of chicken.
Then toss the already flavorful crispy cauliflower with a quick homemade orange sauce, and it is a match in heaven. The orange sauce is salty, sweet, bright and seriously addicting!
Reasons to love this recipe!
- Orange cauliflower is a healthier version of the Chinese classic Orange Chicken!
- You get all the flavor, without the meat, and a boost of vegetables.
- It's vegan, vegetarian, and can be made gluten free.
Ingredients and substitutions:
For the cauliflower:
- Cauliflower - cut into bite sized floretts.
- Flour - use all purpose or garbanzo bean flour for gluten free.
- Sriracha - optional. It adds a mild spice and depth of flavor.
- Salt and pepper - to bring out flavor.
- Panko - I used a whole wheat panko. You can use regular panko or gluten free panko.
- Garlic powder - builds flavor.
- Ground ginger - builds flavor.
- Sesame seeds and green onions - for garnish.
For the orange sauce:
- Orange juice - preferably freshly squeezed. Or use a high quality refrigerated brand.
- Coconut sugar - brown sugar or granulated work too.
- Maple syrup - or another liquid sweetener like agave, honey, etc.
- Rice vinegar - use unseasoned rice vinegar.
- Liquid aminos - or tamari or soy sauce
- Orange zest - really brings the orange flavor!
- Sriracha - optional for subtle heat. Use more or less to suit your tastes.
- Garlic - freshly minced only!
- Ground ginger - adds a ginger note and subtle spice.
- Corn starch mixed with 2 tablespoons water - to thicken the sauce.
How to make orange cauliflower:
Assemble your breading station: In a large shallow bowl, whisk together the flour, 1 cup water, sriracha and a pinch or salt and pepper. In a second shallow bowl, stir together the panko, garlic powder, ground ginger, and a pinch of salt and pepper.
Bread the cauliflower: Dredge the cauliflower in the wet mixture, shake of any excess, and then coat in the dry mixture. Place on your sheet pan. Repeat until all the cauliflower is breaded.
Bake: Bake until the cauliflower is golden and crisp, turning once halfway through the cooking time.
Make the sauce: While the cauliflower bakes, stir together all the sauce ingredients, except the cornstarch, in a small saucepan and bring to a simmer. Cook for 2-3 minutes until the sauce is fragrant. Remove from the heat and stir in the cornstarch slurry. Return to a simmer while whisking constantly. Remove from the heat.
Toss and serve: Toss the crispy cauliflower with the orange sauce, garnish with sesame seeds, green onions, and serve immediately.
Storage:
Orange cauliflower is best eaten fresh! For the best storage, store the cauliflower and sauce in separate containers in the fridge. Reheat the cauliflower in a 350 degree oven until warmed through. Toss with remaining sauce and serve.
If your cauliflower is already tossed with the sauce, store it in a lidded container in the fridge for 3-4 days. Reheat in the microwave until warmed through. The orange cauliflower will no longer be crispy, but still delicious :)
How to serve orange cauliflower
Orange cauliflower is delicious served over a bed rice or greens!
Can I make orange cauliflower gluten free?
You can! Use garbanzo bean flour, tamari or liquid aminos, and gluten free panko.
More veggie-packed dinners you'll love!
- Vegan Sushi Bowl
- Potato Tacos
- Vegan Shakshuka
- Vegetable Pot Pie
- Easy Vegan Crab Cakes
- Avocado Tostadas with Cucumber Pico
Crispy Orange Cauliflower
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Oven
- Cuisine: Chinese
- Diet: Vegan
Description
Crispy Orange Cauliflower is a vegan version of Chinese orange chicken! Sticky, sweet, and addicting, you'll be coming back bite after bite!
Ingredients
- 1 head cauliflower, cut into bite sized florets
- 1 cup water
- ¾ cup flour (all purpose or garbanzo bean flour for gluten free)
- 1 tablespoon sriracha
- Salt and pepper
- 1 ½ cups panko
- 1 teaspoon garlic powder
- ¼ teaspoon ground ginger
- Sliced green onions, optional for garnish
- Toasted sesame seeds, optional for garnish
For the orange sauce:
- 1 cup freshly squeezed orange juice
- ⅓ cup coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons liquid aminos or tamari or soy sauce
- Zest from one orange
- 1-3 teaspoons sriracha, optional
- 2 garlic cloves, minced
- ¼ teaspoon ground ginger
- 2 tablespoons corn starch mixed with 2 tablespoons water
Instructions
- Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
- In a shallow bowl, whisk together the water, flour, sriracha and a pinch of salt and pepper. In a second shallow bowl, stir together the panko, garlic powder, ginger powder, and a pinch of salt and pepper.
- One piece of cauliflower at a time, dredge the cauliflower in the wet mixture, shaking off any excess, and then the dry. Place on the sheet pan and repeat until all the cauliflower is breaded.
- Bake for 25-30 minutes, flipping halfway through, until crispy. Mine are perfect at 30 minutes.
- While the cauliflower bakes, add all the sauce ingredients, except the cornstarch mixture, into a medium saucepan and bring to a simmer. Cook for 2-3 minutes until the sauce is fragrant.
- Toss the cauliflower with the sauce. I like to start with half the sauce and add more as needed. Garnish with green onions and sesame seeds, if desired. Enjoy!
Notes
For gluten free: use garbanzo bean flour, gluten free panko, and tamari instead of soy sauce.
Nutrition
- Serving Size: ¼ recipe (with ½ the sauce)
- Calories: 339
- Sugar: 15g
- Sodium: 863mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 69g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg
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