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Three white bowls filled with rice and orange cauliflower, white and yellow kitchen towel on the corner with orange slices and green onions
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Orange Cauliflower

Your classic Chinese take out favorite with a healthier twist!
Course Main Course
Cuisine Chinese
Keyword orange cauliflower, vegan, vegan chinese food
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 197kcal
Author Charisse Yu

Ingredients

Breaded Cauliflower

  • 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
  • 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

Nutritional values are based on one serving
  • 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

Calories: 197kcal | Carbohydrates: 38g | Protein: 4g | Fat: 3g | Sodium: 786mg | Potassium: 578mg | Fiber: 3g | Sugar: 9g | Vitamin A: 535IU | Vitamin C: 94.5mg | Calcium: 42mg | Iron: 1.3mg