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Orange Cauliflower
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4.62 from 13 votes

Crispy Orange Cauliflower

Orange Cauliflower is our delicious vegetarian version of the popular Asian orange chicken dish.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Chinese
Keyword: Orange Cauliflower
Servings: 2 people
Calories: 518kcal

Ingredients

Cauliflower Bites

  • ½ cauliflower head around 500 g
  • 1 cup flour whole-wheat or regular
  • ½ teaspoon pepper
  • Pinch of salt
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ¾ cup plant-based milk unsweetened
  • 2 cups fine bread crumbs

Sticky Orange Sauce

  • 1 tablespoon sesame oil
  • 2 garlic cloves
  • 1 inch piece fresh ginger
  • ½ teaspoon turmeric powder
  • ½ teaspoon chilli flakes optional for spiciness
  • 1 ½ cup fresh orange juice
  • 1 cup water or vegetable stock
  • Orange zest from one orange
  • 2 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoon sugar
  • 1 ½ tablespoon corn starch
  • 3 tablespoon water
US Customary - Metric

Instructions

Crunchy Cauliflower

  • Add the flour, spices, and plant-based milk to a big bowl. Combine well until you have a perfectly smooth batter with no lumps.
  • Break the cauliflower into florets, add to the batter, mix well, and ensure they are all completely coated.
  • Add the bread crumbs to a bowl and using your hands, bread each floret by dipping it into the breadcrumbs and place on a baking tray or air-fryer basket.
  • To cook the cauliflower bites perfectly you can oven-bake or air-fry the florets. If you are using an air-fryer, you may need to make two or three batches so you don't overcrowd the basket. With a brush, add some oil to the florets, set the air-fryer to 180C (350F), and air-fry for 16 minutes. If you are using the oven, leave some space between each floret to ensure they all get extra crispy. Preheat the oven to 200C (400F) and bake for about 30 minutes.

Orange Sauce

  • Heat some sesame oil in a pan over medium heat and add garlic and ginger paste. After cooking for 1-2 minutes, add the turmeric powder and cook for 2 more minutes.
  • Add freshly squeezed orange juice, vegetable stock or water, orange zest, soy sauce, rice vinegar, and brown sugar. Bring to a simmer and leave simmering for 4-5 minutes.
  • Dilute the cornstarch in lukewarm water. Add the diluted cornstarch to the simmering sauce and mix well until it thickens. Cook for 5 more minutes and turn the heat off.
  • When the cauliflower is ready, add to the pan with the sauce and combine well so all the cauliflower florets are coated with the orange sauce.
  • Sprinkle some sesame seeds and serve.

Notes

  • Serve with steamed rice, and sprinkle with sesame seeds and chopped spring onions.
  • If you like your orange sauce thicker you can always add some more diluted cornstarch or cook it for longer to reduce the sauce

Nutrition

Calories: 518kcal | Carbohydrates: 91g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1115mg | Potassium: 1118mg | Fiber: 7g | Sugar: 25g | Vitamin A: 884IU | Vitamin C: 170mg | Calcium: 221mg | Iron: 6mg