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5 from 2 votes

Orange Cauliflower

Enjoy a guilt-free indulgence with this easy-to-prepare crispy vegan Orange Cauliflower recipe! Made with simple wholesome ingredients and sweetened with dates, this healthy gourmet-style Asian dish is the ultimate comfort food.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4
Author: Jenné Claiborne

Equipment

  • 1 blender or immersion blender

Ingredients

  • 1/2 tbsp coconut oil or a neutral oil like avocado oil
  • 2 tbsp minced fresh ginger
  • 3 garlic cloves minced
  • 1 cup freshly squeezed orange juice or the juice from 2- 3 oranges
  • 1/3 cup soy sauce
  • 3 tbsp rice vinegar
  • 3 large Medjool dates pitted
  • 1/4 cup water
  • 1 1/2 tbsp cornstarch dissolve and stir the cornstarch in the water before adding to recipe
  • 1 small head of cauliflower cored and cut into bite-sized pieces
  • 1 cup unsweetened plain soy milk or unsweetened plain almond, oat, or pea milk
  • 3/4 cup unbleached all-purpose flour or 1-to-1 gluten-free flour
  • 1 tsp garlic powder

Instructions

Vegan Orange Sauce

  • Warm 1/2 tablespoon of oil in a saucepan on medium heat, then add the ginger and garlic, and cook for about 1 minute until fragrant and lightly golden.
  • Add the orange juice, soy sauce, rice vinegar, and dates. Bring to a simmer and cook for 5 minutes. Remove the pan from the heat.
  • Whisk the cornstarch and the water together in a cup or small mixing bowl until the cornstarch is dissolved. Stir in the cornstarch mixture into the hot orange juice mixture. Stir for about 1 minute until the sauce begins to thicken.
  • Allow the sauce to cool for a few minutes, then transfer it to a blender and blend until smooth.

Orange Cauliflower

  • Combine the flour, garlic powder, and soy milk in a mixing bowl. Stir well, add the cauliflower pieces to the mixture, and stir to thoroughly coat.
  • Oven Instructions: Preheat the oven to 375ºF and line a baking sheet with parchment paper. Remove the cauliflower from the batter and shake off any excess before placing the cauliflower on the parchment paper in an even layer. Keep at least 1/2" space between the cauliflower pieces. Spray the tops of the cauliflower with non-stick cooking spray. Bake for 30-35 minutes or until crispy and golden.
  • Air Fryer Instructions: Preheat the air fryer at 350° for 5 minutes. Grease the bottom of the air fryer with non-stick cooking spray. Remove the cauliflower from the batter and shake off any excess before placing it in the air fryer in an even layer. Keep at least 1/2" space between the cauliflower pieces. Spray the tops of the cauliflower with oil. Air fry for 15-20 minutes at 350°F or until crispy and golden.

Serve

  • Toss the crispy cauliflower in the orange sauce and place on a serving plate. If necessary, reheat the sauce on the stove before tossing with the cauliflower.
  • Serve over fluffy rice and garnish with shaved red cabbage, cilantro, sesame seeds, or your favorite toppings.

Notes

Storage Directions
  • Refrigeration: Allow cooked cauliflower to cool completely to room temperature before transferring to an airtight container and storing it in the refrigerator for up to 3 days. Store leftover cooled sauce in a separate airtight container in the refrigerator for up to 5 days.
  • Freezing: I only recommend freezing the sauce. Transfer to a freezer-safe airtight container and store for up to 3 months. 
  • Reheating: Reheat leftovers in the oven at 375ºF for 10-15 minutes or until heated through and crispy; or in the air fryer at 350ºF for 4-6 minutes until re-crisped. Warm leftover sauce on the stovetop over low to medium heat, stirring occasionally until warmed through. Thaw frozen sauce in the refrigerator overnight before reheating. 
Recipe Pro-Tips
  • Cut cauliflower into uniform pieces. When preparing the cauliflower, cut the florets into similar bite-sized pieces and arrange them in an even layer on a baking sheet or in the air fryer to ensure even cooking and crispiness.
  • Adjust the batter consistency. The batter for orange cauliflower recipes should be similar to pancake batter. Ensure it is thick enough to coat the cauliflower florets evenly, but not too thick that it clumps. 
  • Spray cauliflower with non-stick cooking oil. Before baking or air-frying, spray the tops with cooking spray to help them crisp up while cooking.  
  • Adjust the sauce to taste. Adjust the sauce's sweetness by adding more dates or a small amount of maple syrup, or add more other ingredients to achieve your desired flavor. 
  • Extra crispy cauliflower. Toss the crispy cauliflower in the orange sauce before serving to prevent sogginess. Return the tossed cauliflower to the air fryer or oven for a few minutes for an extra crispy outer texture. 
  • Garnish. Top the finished cauliflower with garnishes of choice for a pop of color and extra flavor, like shaved red cabbage, chopped cilantro, sesame seeds, or thinly sliced green onions. 
  •  
 

Nutrition

Calories: 267kcal | Carbohydrates: 52g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1149mg | Potassium: 851mg | Fiber: 6g | Sugar: 21g | Vitamin A: 277IU | Vitamin C: 101mg | Calcium: 139mg | Iron: 3mg