Asian-Style Vegan Orange Cauliflower
Crispy baked orange cauliflower tossed in a zesty orange glaze—sweet, savory, and totally craveable. This easy plant-forward vegan recipe is perfect as a light main or a fresh takeout-style side. Serve with rice and your favorite garnishes for a feel-good, flavor-packed meal. Tip: double the sauce if you think you want extra for serving over rice.
Ingredients
For the cauliflower:
- 1 medium head cauliflower (cut into bite-sized florets)
- ¾ cup all-purpose flour (gluten free all purpose flour may be used)
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¾ teaspoon table salt
- ¾ to 1 cup water (adjust for batter consistency)
- 1 to 1½ cups breadcrumbs (I used regular not panko)
For the sauce:
- ½ cup orange juice
- 2 tablespoons water
- 1 tablespoon cornstarch
- ½ teaspoon orange zest
- 2 tablespoons tamari or soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic clove
- Optional: red pepper flakes (adjust to taste, start with ⅛ teaspoon to ¼ and add more if desired)
- Optional garnish: green onions and sesame seeds
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, cornstarch, garlic powder, paprika, and salt. Gradually whisk in water until smooth and a loose pancake batter-like consistency.
- Dip each cauliflower piece into the batter and shake off excess. Dip into breadcrumbs and place on baking sheet.
- Bake for 25–30 minutes, flipping halfway, until golden and crispy.
- In a saucepan, combine orange juice, zest, soy sauce, vinegar, honey (or maple syrup), ginger, and garlic. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened, about 1–2 minutes. Add water or orange juice if the sauce becomes too thick. Keep warm until ready to use.
- In a large bowl, and while the cauliflower is still hot, toss with the warm orange sauce. Serve garnished with green onions and sesame seeds if desired.
Video
Kori's Tips
Check out my post above for more helpful hints, substitution ideas, cooking tips, and other delicious recipes.
VARIATIONS: Substitute chicken, pork, fried tofu, or broccoli for the cauliflower.
TOP TIPS: Cornstarch is a great addition as it helps slow gluten development, which makes the flour coating crispier. Try using an air fryer for a quick bake time and a crispier finish! Use regular breadcrumbs not the panko if possible as this mimics the texture of actual orange chicken. I found that panko was just too chunky.
SERVING SUGGESTIONS: Serve as an appetizer or on a bed of steamed rice. Garnish with cilantro, tamari, sesame seeds, or sliced scallions.
Nutrition
Calories: 359kcalCarbohydrates: 73gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 964mgPotassium: 665mgFiber: 6gSugar: 18gVitamin A: 114IUVitamin C: 94mgCalcium: 121mgIron: 4mg
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