This Orange Cauliflower recipe is a delightful plant-based twist on the classic Chinese orange chicken. With crispy, oven-roasted cauliflower tossed in a sticky, tangy orange sauce, this dish is packed with flavor and crunch. Whether you’re looking for a lighter meal or a flavorful vegetarian option, this recipe will quickly become a favorite!

Why You’ll Love This Orange Cauliflower ?

This dish combines the bright, zesty flavor of fresh oranges with a crispy cauliflower base, making it a satisfying and healthy alternative to takeout. The sticky orange sauce is tangy, sweet, and slightly spicy, providing the perfect contrast to the crunchy cauliflower. Plus, it’s easily adaptable to be gluten-free or cooked in an air fryer for a quicker option.

Orange Cauliflower

Ingredients For Orange Cauliflower :

Crispy Cauliflower:

• 1 head cauliflower (about 5 cups)
• 1 cup water
• 3/4 cup flour (see notes for gluten-free option)
• 1 tablespoon garlic powder
• 1/4 teaspoon salt
• 2 cups panko breadcrumbs (see notes for gluten-free option)

Sticky Orange Sauce:

• 1 cup orange juice, fresh-squeezed preferred
• 1/2 cup granulated sugar (see notes for substitutions)
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1/4 teaspoon dried ground ginger
• 2 garlic cloves, minced (or 1/4 teaspoon garlic powder)
• 1 teaspoon Sriracha hot sauce
• 2 tablespoons cornstarch
• 1/4 cup water

Optional for Serving:

• 4 cups cooked brown or white rice
• Chopped green onions
• Sesame seeds

How to Make Orange Cauliflower ?

1. Prepare the Crispy Cauliflower:

• Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
• Wash and cut the cauliflower into bite-sized florets.
• In a large bowl, whisk together 1 cup water, 3/4 cup flour, 1 tablespoon garlic powder, and 1/4 teaspoon salt until smooth.
• Place the panko breadcrumbs in a separate bowl, and set it next to the batter bowl and the prepared baking sheet.
• Dip each cauliflower floret into the wet batter, allowing any excess to drip off. Then roll the floret in the panko breadcrumbs until fully coated. Place the coated cauliflower on the prepared baking sheet, ensuring the florets don’t touch each other.
• Bake for 20-30 minutes, or until the cauliflower is golden brown and crispy.

2. Make the Sticky Orange Sauce:

• In a large pan (big enough to hold the cauliflower and sauce), combine the orange juice, granulated sugar, rice vinegar, soy sauce, ground ginger, minced garlic, and Sriracha. Bring the mixture to a boil over medium-high heat, and cook for 1-2 minutes.
• In a small bowl, whisk together the cornstarch and 1/4 cup water. Slowly stir this mixture into the sauce and cook for another 2-3 minutes, or until the sauce thickens.

3. Combine the Cauliflower and Sauce:

• Once the cauliflower is crispy, carefully add it to the pan with the orange sauce. Gently toss the cauliflower to coat it evenly in the sauce. If you prefer more sauce, you can double the sauce ingredients.
• Serve the cauliflower over cooked brown or white rice. Garnish with chopped green onions and sesame seeds for extra flavor and presentation.

Orange Cauliflower

Variations

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend or brown rice flour. Use gluten-free panko breadcrumbs and tamari instead of soy sauce.
• Sweetener Substitutes: Instead of granulated sugar, use 1/4 cup pure maple syrup, agave, or coconut sugar for a different flavor profile.
• Air Fryer Method: To make the cauliflower even crispier, coat it with the flour and breadcrumb mixture as directed, then air fry at 375°F for 10-15 minutes, until golden and crispy.

Equipment

• Large baking sheet
• Parchment paper
• Large mixing bowl
• Large pan or wok
• Small bowl for mixing cornstarch and water

Storage

Store leftover orange cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer for a few minutes until heated through and crispy again.

What to Serve with Orange Cauliflower

Serve this crispy orange cauliflower over steamed brown or white rice. It also pairs well with stir-fried vegetables like broccoli, bell peppers, or snap peas. For an extra boost of flavor, drizzle some extra orange sauce on top and sprinkle with green onions and sesame seeds.

Tips

• Crispier Cauliflower: Make sure to coat the cauliflower evenly and leave space between florets on the baking sheet. This prevents them from steaming and helps them get extra crispy.
• Fresh Orange Juice: Fresh-squeezed orange juice gives the best flavor, but you can use store-bought if you’re in a pinch.
• Doubling the Sauce: If you like your cauliflower extra saucy, consider doubling the orange sauce ingredients.

Orange Cauliflower

FAQ

Can I make this ahead of time?
You can prepare the sauce in advance and store it in the refrigerator. Reheat the sauce when ready to serve. The cauliflower is best served fresh, but you can reheat leftovers in the oven or air fryer.

Can I use other vegetables?
Yes, you can use broccoli, zucchini, or bell peppers instead of or in addition to the cauliflower for a variation on the dish.

Approximate Nutrition Information (per serving, without rice)

• Calories: 260
• Carbohydrates: 45g
• Protein: 5g
• Fat: 5g

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Yield: 4

Orange Cauliflower

Print

Enjoy this Orange Cauliflower as a delicious, healthier alternative to your favorite takeout dish!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• Crispy Cauliflower:
• 1 head cauliflower (about 5 cups)
• 1 cup water
• 3/4 cup flour
• 1 tablespoon garlic powder
• 1/4 teaspoon salt
• 2 cups panko breadcrumbs
• Sticky Orange Sauce:
• 1 cup orange juice
• 1/2 cup granulated sugar
• 2 tablespoons rice vinegar
• 2 tablespoons low sodium soy sauce
• 1/4 teaspoon dried ground ginger
• 2 garlic cloves
• 1 teaspoon Sriracha
• 2 tablespoons cornstarch
• 1/4 cup water

Instructions

Coat cauliflower in flour mixture, then breadcrumbs. Bake at 400°F for 20-30 minutes.

In a pan, bring orange juice, sugar, vinegar, soy sauce, ginger, garlic, and Sriracha to a boil. Add cornstarch slurry and simmer until thick.

Toss baked cauliflower in orange sauce and serve over rice. Garnish with green onions and sesame seeds.

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