Description
These crispy pieces of cauliflower are coated in a sweet and tangy orange glaze, making for a vegan alternative to orange “chicken.” This recipe brings the same delicious flavor you would expect from a favorite takeout dish, with an option to bake or fry the cauliflower. Perfect for a main course or snack!
Ingredients
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Cauliflower
- 2 small raw heads of cauliflower (about 650g, makes around 3 cups of florets)
- Neutral oil for frying (or bake as an alternative)
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Batter
- 1/2 cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup room temperature water
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Breading
- 1 1/2 cups bread crumbs
- 1/2 cup desiccated coconut (or more bread crumbs as a substitute)
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Glaze
- 1 cup fresh orange juice (from 2 navel oranges, or orange juice of choice)
- 1 tsp orange zest
- 2–4 tbsp maple syrup (or other liquid sweetener of choice, adjust to taste)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar (or distilled white vinegar)
- 2 tbsp room temperature water
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Cornstarch Slurry for Glaze
- 2 tbsp cornstarch
- 4 tbsp room temperature water
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For Cooking and Serving
- Extra orange slices (for garnish)
- Sesame seeds (for garnish)
- Steamed rice (for serving)
Instructions
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Prepare the Cauliflower: Cut the cauliflower into florets or steaks. If frying, heat the neutral oil in a deep pan or wok over medium heat. For baking, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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Make the Batter: In a medium-sized bowl, combine the flour, corn starch, baking powder, salt, and water. Whisk until smooth. The batter should be thick enough to coat the cauliflower florets.
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Prepare the Breading: In a shallow dish, combine the bread crumbs and desiccated coconut (if using).
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Coat the Cauliflower: Dip the cauliflower florets into the batter, allowing any excess to drip off. Then, coat each piece in the bread crumb mixture, pressing lightly to ensure a thorough coating.
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Fry or Bake the Cauliflower:
- For Frying: Fry the coated cauliflower pieces in batches for 2-3 minutes or until golden and crispy. Remove and drain on paper towels.
- For Baking: Arrange the breaded cauliflower on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until crispy and golden.
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Prepare the Orange Glaze: In a small saucepan, combine the orange juice, orange zest, maple syrup, soy sauce, rice vinegar, and water. Bring the mixture to a simmer over medium heat. In a separate bowl, mix the cornstarch and water to form a slurry. Add this slurry to the glaze, whisking continuously until the glaze thickens (about 2-3 minutes). Remove from heat.
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Toss in Glaze: Place the fried or baked cauliflower in a large mixing bowl. Pour the orange glaze over the cauliflower and toss to coat evenly.
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Serve: Garnish the cauliflower with orange slices and sesame seeds. Serve with steamed rice for a complete meal.
Notes
- You can adjust the sweetness of the glaze by adding more or less maple syrup.
- For a crispier texture, frying is recommended, but baking is a healthier alternative.
- This recipe can be made ahead of time, and the cauliflower can be stored in the fridge and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Snack
- Method: Frying, Baking
- Cuisine: Chinese, Fusion
Keywords: Vegan orange cauliflower, crispy cauliflower, glazed cauliflower "chicken", vegan Chinese recipes, orange glazed cauliflower, plant-based cauliflower dish