Recipe- Crispy Orange Cauliflower
By: Pinki Fri, 29 May 2020 12:55 PM
This crispy orange cauliflower is a lightened up take on your favorite orange cauliflower. It’s easy to make, baked, and bursting with fresh orange flavor in every bite. Plus, can easily be made vegan and gluten free! I LOVE orange cauliflower. Second to sesame chicken, it’s one of my favorite dishes from Chinese restaurants. Buuut, it’s usually fried and probably not the best for me, so here I am taking matters into my own hands.
1 small head of cauliflower cut into small florets
1 tbsp flaxseed meal + 2 Tb water allow to sit until thickens
1/3 cup (83.33 ml) water
1/3 cup (42.67 g) corn starch
1/4 cup (31.25 g) Cara's gluten-free flour blend or use wheat/other flour
1 tsp oil
2 Tbsp oil
3-4 (3 ) garlic cloves peeled and zested
6 green onions thinly sliced
zest of 1 orange + juice of orange
2 Tbsp soy sauce gluten-free , or use coconut aminos to make soy-free
2 Tbsp rice wine vinegar
1/4 cup (62 ml) orange juice
1 tsp corn starch
1 tsp brown sugar
* Blend all ingredients together until a nice batter is formed (shouldn't be too thick: think waffle batter consistency).
* While you are doing this, heat up a skillet with 1/2 c. oil on medium/high heat. Make sure it has been properly heated.
* Dip each small floret into the batter and make sure each piece is entirely covered.
* Fry in oil until completely browned. or Bake at 425 degrees F / 220ºc for 25 to 30 minutes. Add more flour to the batter to make it thick if needed
* Allow to drain on a paper towel-lined plate.
* In a clean skillet, heat oil and garlic for 1 minute.
* Add green onions, zest and juice. Cook another 1 minute.
* Add soy sauce and vinegar and bring to a boil. Toss in crispy cauliflower into the skillet and coat thoroughly.
* Keep on the pan briefly.
* Place on top of rice.
Orange Sauce Drizzle:
* In that same skillet, throw in the remainder ingredients and bring to a boil for just 1 minute, stirring constantly.
* Drizzle over orange cauliflower and rice.
* Garnish with green scallions, orange zest, and sesame seeds.