Glazed Orange Cauliflower “Chicken” (Vegan Recipe)

This Vegan Glazed Orange Cauliflower “Chicken” recipe is a delicious and healthier alternative to the classic orange chicken you’d find at Chinese takeout. Crispy cauliflower florets are coated in a sweet, tangy, and slightly savory orange glaze, providing the perfect balance of flavors. Whether you choose to fry or bake the cauliflower, this dish is sure to satisfy your craving for a crispy, flavorful vegan meal. The vibrant glaze, made with fresh orange juice and maple syrup, brings out a burst of citrus that is simply irresistible. Perfect for a main course or a snack, this dish is a fusion of classic flavors with a plant-based twist, making it an ideal choice for anyone looking for a vegan take on a beloved comfort food.

Why You’ll Love This Recipe

1. Crispy Texture: The cauliflower gets crispy and golden, mimicking the texture of traditional fried “chicken.”
2. Flavorful Orange Glaze: A perfectly balanced glaze with orange juice, soy sauce, and maple syrup that’s both sweet and tangy.
3. Healthy and Vegan: This dish is entirely plant-based, offering a healthier alternative to deep-fried chicken dishes.
4. Versatile: You can bake the cauliflower instead of frying it for a lighter, less greasy version.
5. Perfect for Meal Prep: This recipe makes a great meal prep option that stays delicious for several days in the fridge.

Ingredients

Cauliflower:

• 2 small raw heads of cauliflower (about 650g, yields 3 cups of florets)
• Neutral oil for frying (if frying)

Batter:

• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup room temperature water

Breading:

• 1 1/2 cups bread crumbs
• 1/2 cup desiccated coconut (or more bread crumbs as a substitute)

Glaze:

• 1 cup orange juice (from about 2 navel oranges, or any orange juice of choice)
• 1 teaspoon orange zest
• 2-4 tablespoons maple syrup (or other liquid sweetener, adjust to desired sweetness)
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar (or distilled white vinegar)
• 2 tablespoons room temperature water

Cornstarch Slurry for Glaze:

• 2 tablespoons cornstarch
• 4 tablespoons room temperature water

For Cooking and Serving:

• Extra orange slices for garnish
• Sesame seeds for garnish
• Steamed rice for serving

Variations

• Baked Version: For a lighter, oil-free version, bake the cauliflower instead of frying. Simply coat the cauliflower in the batter and breading and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
• Spicy: Add red pepper flakes or chili paste to the glaze for a spicy kick.
• Sweetness Adjustments: Depending on your preference for sweetness, adjust the amount of maple syrup or sweetener in the glaze.
• Gluten-Free: Substitute the all-purpose flour and breadcrumbs with gluten-free alternatives to make this recipe gluten-free.
• Coconut-Free: If you’re not a fan of coconut, simply use more breadcrumbs instead of desiccated coconut.

How to Make the Recipe

1. Prepare the Cauliflower: Cut the cauliflower into bite-sized florets.
2. Make the Batter: In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and water until smooth.
3. Make the Breading: In a separate bowl, combine the breadcrumbs and desiccated coconut.
4. Coat the Cauliflower: Dip each cauliflower floret into the batter, allowing any excess to drip off, then coat in the breadcrumb mixture. Set aside.
5. Fry or Bake the Cauliflower:
   • For frying: Heat neutral oil in a deep pan over medium-high heat. Fry the cauliflower in batches until golden brown and crispy, about 3-5 minutes per batch. Drain on paper towels to remove excess oil.
   • For baking: Preheat the oven to 400°F (200°C). Place the coated cauliflower on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through.
6. Make the Orange Glaze: In a small saucepan, combine the orange juice, orange zest, soy sauce, rice vinegar, and maple syrup. Bring to a simmer over medium heat, stirring occasionally.
7. Thicken the Glaze: In a small bowl, mix the cornstarch with water to create a slurry. Slowly add this mixture to the glaze, stirring constantly. Continue cooking for a few minutes until the glaze thickens to your desired consistency.
8. Toss the Cauliflower in the Glaze: Once the cauliflower is crispy, toss it in the orange glaze until evenly coated.
9. Serve: Serve immediately over steamed rice, garnished with sesame seeds and orange slices.

Tips for Making the Recipe

• Double Coat the Cauliflower: For an extra crispy texture, you can double-coat the cauliflower by dipping it back into the batter and breading after the first coat.
• Avoid Overcrowding: Whether frying or baking, make sure to give the cauliflower room to cook evenly. Overcrowding the pan will result in soggy pieces.
• Adjust the Glaze: Feel free to adjust the thickness of the glaze by adding more cornstarch slurry or thinning it out with additional orange juice or water.
• Make it Gluten-Free: Use gluten-free breadcrumbs and flour to make this recipe suitable for those with gluten sensitivities.

How to Serve

This Glazed Orange Cauliflower “Chicken” is best served over steamed rice or quinoa. It also pairs wonderfully with stir-fried vegetables, roasted veggies, or even a simple salad. Garnish with sesame seeds and orange slices for an extra burst of flavor and color. You can serve this dish as a main course or as a snack to impress guests at your next gathering.

Make Ahead and Storage

Storing Leftovers: Store any leftover glazed cauliflower in an airtight container in the refrigerator for up to 3 days.

Freezing: While it’s best to enjoy this dish fresh, you can freeze the battered and breaded cauliflower before frying. Freeze the uncooked pieces on a baking sheet, then transfer to a freezer bag once solid. When ready to serve, fry or bake the frozen cauliflower directly from the freezer.

Reheating: To reheat, bake the cauliflower at 350°F (175°C) for 10-12 minutes or until crispy again. You can also reheat it in a hot skillet for a few minutes.

FAQs

1. Can I bake the cauliflower instead of frying it? Yes! Baking is a healthier option. Simply coat the cauliflower in batter and breadcrumbs and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
2. Can I make this recipe gluten-free? Yes, just use gluten-free breadcrumbs and a gluten-free flour substitute.
3. Can I use another type of sweetener? Yes, you can substitute maple syrup with agave nectar, coconut sugar, or any other liquid sweetener of your choice.
4. How do I make the glaze thicker? To thicken the glaze, use a cornstarch slurry (cornstarch mixed with water) and add it to the simmering glaze until it reaches your desired consistency.
5. Can I use frozen cauliflower? While fresh cauliflower works best, frozen cauliflower can be used, but make sure to thaw and drain it well before breading and cooking.
6. Can I make the glaze spicy? Yes, adding red pepper flakes or chili paste to the glaze will give it a spicy kick.
7. Can I store leftovers? Yes, store any leftover glazed cauliflower in an airtight container in the fridge for up to 3 days.
8. Can I make the glaze ahead of time? Yes, you can make the glaze in advance and store it in the refrigerator for up to a week. Reheat it before tossing the cauliflower.
9. How can I make the cauliflower extra crispy? Double coat the cauliflower or bake it on a rack to ensure extra crispiness.
10. Is this recipe suitable for meal prep? Yes, this recipe makes great leftovers and can be stored in the fridge for meal prep.

Conclusion

This Vegan Glazed Orange Cauliflower “Chicken” is the perfect balance of crispy, sweet, and savory flavors. Whether you fry or bake the cauliflower, the orange glaze adds a tangy and refreshing twist that makes this dish an irresistible vegan alternative to traditional orange chicken. It’s easy to prepare, customizable, and perfect for any occasion. Give it a try and enjoy this flavorful, plant-based twist on a classic favorite!

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