Asian-Style Roasted Orange Cauliflower Recipe

This orange cauliflower recipe is the perfect mix of sticky, crispy, and saucy—think all the flavor of your favorite takeout but better-for-you and totally plant-based and vegan. It’s everything you love about orange chicken but wrapped in a golden brown, roasted orange cauliflower bite you’ll want to make again and again.

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It's a must-make.

Here’s why this orange cauliflower deserves a spot on your menu:

• Crispy coating . A cornstarch-flour batter delivers crunch without deep frying.
• Sticky orange sauce. Made with fresh orange juice, it’s the perfect sweet-meets-savory glaze.
• Fast and flexible. Bake it or air fry it for a crisp, speedy dinner win.
• Totally plant-based. A meatless main that’s bold, satisfying, and full of flavor.
• App or entrée. Serve it with rice, noodles, or skewers—it fits any occasion.

Let’s talk texture and flavor.

Each bite of this vegan orange cauliflower is bursting with zesty, sweet citrus thanks to the sticky sauce made from squeezed orange juice and zest. It’s rich, bold, and balanced with a savory soy-soaked punch. The cauliflower is crispy on the outside, tender on the inside—think juicy but golden-brown nuggets coated in craveable glaze. Total texture heaven.

What you'll need.

Let’s talk about what goes into this bold, sticky, and downright craveable orange cauliflower:

The Cauliflower

• Medium Head Cauliflower: cut the fresh cauliflower into bite-sized, evenly sized florets.
• All-Purpose Flour: you can substitute gluten-free flour if desired, also!
• Corn starch: used to coat the cauliflower to get that extra crisp coating.
• Seasonings: garlic powder, smoked paprika, and salt.
• Breadcrumbs: Use regular breadcrumbs, not panko, if possible, as standard breadcrumbs more closely mimic the texture of actual orange chicken. I found that panko was just too chunky.

The Sauce

• Freshly Squeezed Orange Juice: you can absolutely use ready-to-use orange juice, but fresh-squeezed orange juice really amps up the fresh flavor.
• Orange Zest: If using fresh oranges for juice, you will need the zest of one orange.
• Soy Sauce: the perfect salty addition for this dish- substitute tamari if wanting a gluten-free option.
• Maple Syrup: high-quality local maple syrup will always be my preferred choice because it makes a big difference. You can also use honey instead if you'd like!
• Rice Vinegar: used in many asian-inspired dishes and sauces for its classic flavor.
• Corn starch: made into a slurry to make sure the sauce thickens, so it's extra sticky to the cauliflower.
• Fresh Ginger: you can grate fresh ginger, or you can also purchase fresh grated ginger at your local grocery store.
• Garlic Clove: mince your own fresh, or use store-bought for an easy and quick option.
• Red Pepper Flakes: optional - you can add as little or as much as you can handle.

Customize it your way.

Craving a twist on your classic orange cauliflower? Here are some tasty ways to switch it up:

• Spice it up with sriracha or extra red pepper flakes for more heat.
• Mix in pineapple chunks for sweet-tangy tropical vibes.
• Top with chopped roasted peanuts or cashews for crunch and richness.
• Sub in hoisin or teriyaki sauce instead of the orange sauce for a different take on the glaze.
• Top with chopped roasted peanuts or cashews for crunch and richness.
  
  

Flexible dietary swaps.

Want to make it your way? Here are a few healthy alternatives for this orange cauliflower:

• Gluten-Free: use gluten-free flour and tamari to make this dish totally gluten-free.
• Oil-Free: skip the olive oil spray and just roast the battered cauliflower on parchment paper for a crispy finish.
• Soy-Free: use coconut aminos in place of soy sauce for a soy-free, slightly sweeter flavor.
• Protein Packed:
  • Plant-based protein: options are crispy tofu, tempeh, chickpeas, edamame, or lentils.
  • Animal-based protein: options are grilled chicken, shrimp, crispy baked salmon, or soft-boiled eggs- all are delicious and highly recommended!

How to make this recipe for orange cauliflower.

This one’s surprisingly easy—here’s how to cook it:

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Make Batter

In a large bowl, mix flour, cornstarch, garlic powder, paprika, and salt. Gradually whisk in water until smooth.

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Dip

Dip the cauliflower into the batter and shake off excess. Place on a baking sheet and brush/spray with olive oil.

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Bake

Bake in the oven, flipping halfway, until golden and crispy.

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Make the Sauce

In a saucepan, add orange juice, zest, soy sauce, vinegar, maple syrup, ginger, and garlic. Simmer, add in cornstarch slurry, and cook until thickened.

How to serve it.

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Whether you’re keeping it casual or dressing it up, here’s how to serve this orange cauliflower like a pro:

• Serve hot, garnished with green onion and sesame seeds if desired.
• Over a bed of jasmine or coconut rice, finished with a sprinkle of toasted sesame seeds and chopped scallions.
• Served in lettuce wraps with shredded carrots, cucumber ribbons, and a drizzle of spicy vegan mayo.
• Tucked into a grain bowl with quinoa, steamed edamame, avocado slices, and a spoonful of pickled red onions.
• Topped on ramen noodles or soba, with sautéed bok choy or spinach for a cozy noodle bowl.
• As a game-day appetizer, with toothpicks and a side of extra sticky orange sauce for dipping.
• On skewers, grilled or broiled for a party platter—drizzle with leftover sauce and garnish with sesame seeds.

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