Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
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:
  • 1 medium head cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sparkling water (or regular water)
  • 2 cups panko breadcrumbs (for extra crispiness)
  • Oil for frying (vegetable or canola)
    • For the Orange Sauce:
  • 1 cup fresh orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 cup maple syrup (or honey for non-vegan option)
  • 1 tablespoon sriracha (adjust to taste)
  • 1 tablespoon 1 cornstarch + 2 tablespoons water (slurry)
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
    • For Garnish:
  • 1 teaspoon sesame seeds
  • 2 tablespoons chopped green onions
  • Orange zest (optional)
Instructions
    Prepare the Batter
  1. 1
    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.
    2. Coat the Cauliflower
  2. 2
    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.
    3. Fry the Cauliflower
  3. 3
    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.
    4. Make the Orange Sauce
  4. 4
    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.
    5. Coat the Cauliflower with Sauce
  5. 5
    Toss the crispy cauliflower in the warm orange sauce until well coated.
    6. Garnish and Serve
  6. 6
    Transfer to a serving plate and garnish with sesame seeds, green onions, and optional orange zest. Serve immediately with rice or noodles.
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.
Keywords: Vegan, Crispy, Asian-Inspired, Easy, Healthy
Read it online: https://petitepanini.com/recipe/crispy-orange-cauliflower-recipe/