If you’re looking for a flavorful, crispy, and satisfying plant-based dish, this Crispy Orange Cauliflower Recipe is a must-try. It’s a delicious vegan twist on the classic orange chicken, featuring golden-brown cauliflower florets coated in a zesty, tangy orange sauce. Whether you’re vegan, vegetarian, or simply want to add more plant-based meals to your diet, this dish is sure to impress.
Why You’ll Love This Recipe
- Crispy & Crunchy: Perfectly battered and fried for an irresistible crunch.
- Tangy & Sweet: The homemade orange sauce balances citrusy brightness with a hint of sweetness and spice.
- Easy to Make: Simple steps ensure a foolproof cooking experience.
- Healthy & Plant-Based: A great way to enjoy a comfort food favorite with nutritious cauliflower.
Ingredients
For the Cauliflower Bites:
- 1 medium head of cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour (or gluten-free flour for a GF option)
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup non-dairy milk (such as almond, soy, or oat)
- ½ cup water
- 2 cups panko breadcrumbs (for extra crispiness)
- Vegetable oil for frying (or use an air fryer for a healthier version)
For the Orange Sauce:
- 1 cup freshly squeezed orange juice (about 2-3 oranges)
- ¼ cup soy sauce (or tamari for gluten-free)
- 3 tablespoons maple syrup or agave
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken the sauce)
- ½ teaspoon red pepper flakes (optional for spice)
- 1 teaspoon sesame oil
For Garnishing:
- Sliced green onions
- Sesame seeds
- Orange zest (for extra citrus flavor)
Step-by-Step Instructions
Step 1: Prepare the Cauliflower
- Wash and cut the cauliflower into bite-sized florets.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper.
- Gradually add the non-dairy milk and water, whisking until a smooth batter forms.
- Dip each cauliflower floret into the batter, making sure it’s well-coated, then roll it in the panko breadcrumbs for extra crispiness.
Step 2: Fry or Air Fry the Cauliflower
Frying Option:
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry the battered cauliflower in small batches, ensuring they don’t overcrowd the pan.
- Cook for 3-4 minutes or until golden brown and crispy.
- Transfer to a paper towel-lined plate to absorb excess oil.
Air Frying Option:
- Preheat the air fryer to 400°F (200°C).
- Lightly spray the air fryer basket with oil and place the battered cauliflower inside.
- Air fry for 15-18 minutes, shaking the basket halfway through, until crispy and golden brown.
Step 3: Make the Orange Sauce
- In a small saucepan, combine orange juice, soy sauce, maple syrup, rice vinegar, ginger, garlic, and red pepper flakes.
- Bring to a simmer over medium heat, stirring occasionally.
- Add the cornstarch slurry and stir until the sauce thickens.
- Remove from heat and stir in sesame oil for extra depth of flavor.
Step 4: Coat the Cauliflower in Sauce
- In a large mixing bowl, toss the crispy cauliflower bites with the warm orange sauce until fully coated.
- Transfer to a serving dish and garnish with sliced green onions, sesame seeds, and a sprinkle of orange zest.
Serving Suggestions
- Serve over steamed jasmine rice or quinoa for a complete meal.
- Pair with stir-fried vegetables such as broccoli, bell peppers, or snap peas.
- Add a side of vegan egg rolls or dumplings for an Asian-inspired feast.
- Drizzle extra orange sauce on top for more flavor.
Tips for the Best Crispy Orange Cauliflower
- Double-coating the cauliflower: For an extra crispy texture, dip the florets in the batter twice before frying.
- Use fresh orange juice: It gives the sauce a vibrant, natural citrus flavor.
- Don’t overcrowd the frying pan: Cook in batches to ensure each piece gets crispy.
- For a spicier kick: Add extra red pepper flakes or a splash of sriracha.
- Make it oil-free: Use an air fryer or bake the cauliflower at 425°F (220°C) for 20-25 minutes, flipping halfway.
Variations and Customizations
- Gluten-Free Option: Swap all-purpose flour for a gluten-free blend and use tamari instead of soy sauce.
- Baked Version: Instead of frying, bake the cauliflower at 425°F for a healthier alternative.
- Extra Protein: Add crispy tofu or chickpeas for a protein boost.
- Low-Sugar Version: Use less maple syrup and substitute with a sugar-free alternative.
- Mango Orange Sauce: Blend in some mango puree for a tropical twist.
Storage and Reheating Instructions
- Refrigerate: Store leftover crispy orange cauliflower in an airtight container for up to 3 days.
- Reheat: To maintain crispiness, reheat in an oven at 375°F (190°C) for 10 minutes or air fry for 5 minutes.
- Freeze: Freeze the battered but unfried cauliflower for up to a month. Fry or bake straight from the freezer.
Final Thoughts
This Crispy Orange Cauliflower Recipe is a fantastic plant-based alternative to takeout orange chicken. With its crunchy texture and flavorful sauce, it’s bound to be a hit with vegans and non-vegans alike. Whether you serve it as a main dish or a side, this recipe is sure to satisfy your cravings for something crispy, sweet, and tangy.
Crispy Orange Cauliflower Recipe
Description
This Crispy Orange Cauliflower is a delicious, plant-based twist on the classic orange chicken. The cauliflower florets are coated in a light and crispy batter, then tossed in a sweet, tangy, and slightly spicy orange sauce. Perfect for a weeknight dinner or a crowd-pleasing appetizer!
Ingredients
For the Crispy Cauliflower:
For the Orange Sauce:
For Garnish:
Instructions
Prepare the Batter
- In a large mixing bowl, whisk together flour, cornstarch, baking powder, garlic powder, salt, and black pepper. Gradually add sparkling water and whisk until smooth. The batter should be thick enough to coat the cauliflower but not too runny.
Coat the Cauliflower
- Dip each cauliflower floret into the batter, allowing excess to drip off, then coat with panko breadcrumbs. Press lightly to adhere the crumbs for extra crispiness.
Fry the Cauliflower
- Heat oil in a deep pan to 200°C (400°F). Fry the battered cauliflower in batches for about 3-4 minutes, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Make the Orange Sauce
- In a saucepan over medium heat, combine orange juice, soy sauce, rice vinegar, maple syrup, sriracha, ginger, garlic, sesame oil, and red pepper flakes. Bring to a simmer, then add the cornstarch slurry while stirring continuously. Cook for 2-3 minutes until the sauce thickens.
Coat the Cauliflower with Sauce
- Toss the crispy cauliflower in the warm orange sauce until well coated.
Garnish and Serve
- Transfer to a serving plate and garnish with sesame seeds, green onions, and optional orange zest. Serve immediately with rice or noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 954.02kcal
- % Daily Value *
- Total Fat 62.67g97%
- Saturated Fat 4.84g25%
- Trans Fat 0.23g
- Sodium 1017.52mg43%
- Potassium 713.21mg21%
- Total Carbohydrate 90.53g31%
- Dietary Fiber 5.48g22%
- Sugars 21.19g
- Protein 10.46g21%
- Vitamin A 9.35 IU
- Vitamin C 105.39 mg
- Calcium 242.69 mg
- Iron 3.14 mg
- Vitamin E 10.63 IU
- Vitamin K 72.35 mcg
- Thiamin 0.4 mg
- Riboflavin 0.53 mg
- Niacin 3.11 mg
- Vitamin B6 0.35 mg
- Folate 115.98 mcg
- Phosphorus 250.76 mg
- Magnesium 58.57 mg
- Zinc 1.13 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Baking Option: Instead of frying, bake at 200°C (400°F) for 25 minutes, flipping halfway.
- Air Fryer Option: Air fry at 200°C (400°F) for 15-18 minutes, shaking halfway.
- Storage: Best served fresh, but leftovers can be stored in an airtight container for up to 2 days. Reheat in the oven at 180°C (350°F) for best results.
- Gluten-Free Option: Use gluten-free flour and breadcrumbs.
Vegan, Crispy, Asian-Inspired, Easy, Healthy
