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Asian-Style Orange Cauliflower
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4.55 from 11 votes

Asian-Style Orange Cauliflower

Orange Cauliflower is our delicious vegetarian version of the popular Asian orange chicken dish.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Chinese
Keyword: Orange Cauliflower
Servings: 4 people
Calories: 506kcal


Cauliflower Bites

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

Orange Sauce

  • 1 tablespoon sesame oil
  • 4 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
  • 3 teaspoon sugar
  • 1 ½ tablespoon corn starch
  • 3 tablespoon water


  • Preheat the oven to 200C / 400F
  • Cut the cauliflower into florets. In a big bowl, mix the flour, pepper, salt, coriander and cumin powder. Add the plant-based milk and whisk until you have a uniform batter.
  • Transfer the cauliflower florets into the batter and mix well until they are fully coated. In a separate bowl, add the fine breadcrumbs and dip each cauliflower floret into the bread crumbs until perfectly coated. The results will be better if you do it one by one even if it takes a bit longer.
  • Place the cauliflower on a baking tray and bake for about 40 minutes. Flip the cauliflower halfway to ensure that it cooks perfectly on both sides. Make sure not to crowd the baking tray with the cauliflower so that it gets extra crispy, use two trays if needed.
  • To prepare the sauce, heat some sesame oil in a pan and add crushed or finely chopped garlic and ginger.
  • Add chilli flakes (skip this ingredient for a mild dish) and turmeric powder.
  • After 1-2 minutes you can add the freshly squeezed orange juice, vegetable stock, orange zest, soy sauce, rice vinegar, light brown sugar and leave it simmering for a few minutes.
  • In a small bowl add the corn starch and lukewarm water. Mix well and add into the pan to thicken the sauce. Bring the sauce to simmer and keep stirring until thickened.
  • When the cauliflower is ready, add into the sauce pan and mix well so all the cauliflower florets are coated with the orange sauce.


  • Serve with steamed rice, and sprinkle with sesame seeds and chopped spring onions.


Calories: 506kcal | Carbohydrates: 90g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Sodium: 983mg | Potassium: 920mg | Fiber: 7g | Sugar: 19g | Vitamin A: 509IU | Vitamin C: 121mg | Calcium: 255mg | Iron: 6mg