This Orange Cauliflower is way better than any takeout I’ve ever had. Not only does it taste better, it’s a whole lot healthier for you too!
That’s right, no msg, artificial ingredient or processed ingredients in this deliciousness!
Instead, it’s simply made from cauliflower that’s lightly breaded and baked to perfection and then smothered in my Homemade Orange ‘Chicken’ Sauce.
It tastes almost identical to the authentic orange chicken you would get from a Chinese restaurant, but much more pure and fresh.
It takes under 30 minutes to make (waaayyy better than waiting for take out, am I right? ) and it serves about 4 people, but I could honestly eat all of it to myself it’s just that good!
Orange Cauliflower (V/GF)
Who needs takeout when you can make this vegan and much healthier version in just 30 minutes without the msg, artificial ingredients or processed ingredients?!
- 1 head of cauliflower stem and core removed and broken into florets
- 1/2 cup all-purpose gluten-free flour
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1/2 cup unsweetened almond milk
- 1 cup gluten-free breadcrumbs
- 1 cup fresh orange juice
- 1/2 cup liquid aminos or soy sauce, preferably low-sodium. Make sure to get gf soy sauce if necessary!
- 2 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 2 tbsp coconut sugar
- 2 tsp fresh ginger , finely grated
- 1 tsp red pepper flakes
- 4 garlic cloves , finely minced
- 4 tsp corn starch
- sesame seeds
- green onion , sliced
Preheat oven to 450 degrees and line a baking sheets with parchment paper or lightly greased foil.
Remove florets from the cauliflower. If needed, chop the cauliflower into smaller pieces to resemble the size of wings
In a bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the breadcrumbs in a separate bowl and line it up beside the batter bowl.
Toss the cauliflower in the mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated.
Bake for 22 minutes.
While baking, put the orange juice, liquid aminos, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
After 22 minutes, remove the cauliflower from the oven and, with a basting brush, coat the cauliflower with the sauce. Bake for another 5 minutes.
Serve over rice and top with optional sesame seeds and green onion. Enjoy!!