Chinese take out is the ultimate guilty pleasure for many. Grab all the flavor from your classic orange chicken without the chicken, but instead some cauliflower!
Get some veggies in your family's diet without sacrificing the taste! If you and your family love orange chicken, why not get some veggies in without sacrificing the taste?
Why You'll Love This Recipe
- Fiber Rich and Nutrient packed - it's high in fiber and also great for the eyes!
- Vitamins - cauliflower contains high amounts of vitamin c, which is a great antioxidant. The white vegetable also is known for anti-inflammatory effects that may boost immune health.
How to Make It
This is a two step process.
- Make the breaded cauliflower
- Make the sauce
Step 1
Breaded Cauliflower
How to make the breading perfect
It's better for the batter to be too thick than too thin, so if needed add more cornstarch 1 tbs. at a time until you get a glue like consistency.
Then break apart your cauliflower florets from the stem.
Now you'll want to mix the cauliflower florets in the batter until thoroughly coated. Set aside for 10 minutes to rest.
While it rests, heat up oil to 350 degrees in a pan large enough so the cauliflower can be completely submerged.
Pro Tip
Make sure the temperature is 350F degrees for optimal results.
When the oil is hot enough, using a slotted spoon or spider, lift your cauliflower out and allow excess batter to drip off. Fry for 3-5 minutes until cauliflower is cooked and light brown. Drain on paper towels and set aside.
Step 2
Sauce
For the sauce, place all ingredients, minus the cornstarch and the last 3 tbs. of water into a sauce pan and whisk well. Turn on your to medium high heat and bring to a boil. Once simmering, turn down the heat to medium low and cook for 5 minutes. Stir frequently until sauce starts to thicken.
In a separate bowl mix together corn starch and water to make a slurry.
Mix slurry into sauce and cook for another minute.
Now you'll want to toss the cauliflower and sauce together. Mix gently until cauliflowers are well coated.
Sprinkle sesame seeds if desired and serve over rice, noodles or stir fried veggies!
- Use cooking thermometer and make sure the oil reaches 350F for optimal results
- It's better for the batter to be too thick than too thin, so if needed add more cornstarch 1 tbs. at a time until you get a glue like consistency.
Looking for more dinner ideas? Try this One Pot Mushroom Pasta, leave out the chicken. to make it a vegetarian!
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Watch how to make it!
Orange Cauliflower
Ingredients
Breaded Cauliflower
- ⅓ cup corn starch
- ¼ cup flour
- ¼ - ½ cup sparkling water
- ¼ tsp salt
- Vegetable peanut or avocado oil for frying
- 1 small head of cauliflower or ½ large one
Sauce
- ¾ cup fresh squeezed orange juice
- ¼ cup water
- 2 ½ tbsp rice wine vinegar
- ¼ tbsp coconut sugar or honey
- ⅓ cup coconut aminos or soy sauce
- 1 large clove garlic minced
- 2 tsp ginger minced
- 2 tsp sesame oil
- 3 tbsp ketchup
- ½ tsp sriracha optional
- 2 tsp corn starch
- 3 tbsp water
- Sesame seeds optional
Instructions
Breaded Cauliflower
- First whisk together corn starch, flour and sparkling water in a large bowl. It's better for the batter to be too thick than too thin, so if needed add more cornstarch 1 tbs. at a time until you get a glue like consistency.
- Then break apart your cauliflower florets from the stem. Now you'll want to mix the cauliflower florets in the batter until thoroughly coated. Set aside for 10 minutes to rest.
- While it rests, heat up oil to 350 degrees in a pan large enough so the cauliflower can be completely submerged. Make sure the temperature is 350F degrees for optimal results.
- When the oil is hot enough, using a slotted spoon or spider, lift your cauliflower out and allow excess batter to drip off. Fry for 3-5 minutes until cauliflower is cooked and light brown. Drain on paper towels and set aside.
For the sauce
- For the sauce, place all ingredients, minus the cornstarch and the last 3 tbs. of water into a sauce pan and whisk well. Turn on your to medium high heat and bring to a boil. Once simmering, turn down the heat to medium low and cook for 5 minutes. Stir frequently until sauce starts to thicken.
- In a separate bowl mix together corn starch and water to make a slurry. Mix slurry into sauce and cook for another minute.
- Now you'll want to toss the cauliflower and sauce together. Mix gently until cauliflowers are well coated.
- Sprinkle sesame seeds if desired and serve over rice, noodles or stir fried veggies!
Video
Notes
- Use cooking thermometer and make sure the oil reaches 350F for optimal results
- It's better for the batter to be too thick than too thin, so if needed add more cornstarch 1 tbs. at a time until you get a glue like consistency.
Nutrition
Curious about using sparkling water for the batter?
HI There! It really helps with the crispy texture orange "chicken" has. Hope that helps!