Crispy Orange Cauliflower
Orange cauliflower is a vegetarian friendly take on Panda Express’s popular orange chicken recipe. Loaded with a sweet and spicy orange sauce, this lightened up take out classic will have your family happily eating their vegetables!
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Servings:
servingsCalories:
Ingredients
- For the Cauliflower:
- 1 head cauliflower, cut into bite-sized florets about 3 cups
- 1 cup all-purpose flour or substitute gluten-free or whole-wheat flour
- 1 cups water or milk for richer batter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup panko breadcrumbs
- For Topping (Optional):
- Sliced scallions
- Sesame seeds
- For the Orange Sauce:
- 2 teaspoons oil neutral oil like canola or vegetable
- 3 dried red chilies, broken into pieces
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1-½ cups fresh orange juice freshly squeezed preferred
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons sugar
- 2 tablespoons cornstarch + 2 tablespoons water to make a slurry
Instructions
- Prep the Batter:In a large bowl, whisk together flour, water (or milk), salt, garlic powder, and black pepper until smooth.
- Add the cauliflower florets into the batter. Gently fold to coat all florets completely.In a separate shallow bowl, pour out the panko breadcrumbs.
- Coat the Cauliflower:One at a time, lift each battered floret, let the excess drip off, then roll it in the panko to coat thoroughly.
- Bake or Air Fry:To Bake:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or use a lightly greased wire rack.
- Place coated florets in a single layer.
- Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
- To Air Fry:
- Preheat air fryer to 400°F (200°C) for 3 minutes.
- Place florets in a single layer in the basket (work in batches if needed).
- Air fry for 12–15 minutes, shaking halfway through, until crispy and browned.
- Make the Orange Sauce:In a small saucepan, heat 2 teaspoons oil over medium heat.
- Add the broken dried red chilies first and sauté for about 20 seconds until fragrant (don’t burn them!).
- Add the minced garlic and grated ginger next. Sauté for another 30 seconds until aromatic.
- Pour in the orange juice, soy sauce, rice vinegar, and sugar.
- Bring the mixture to a light boil, stirring occasionally.
- In a small bowl, mix cornstarch and water to make a slurry.
- Stir the slurry into the boiling sauce and cook for 1–2 minutes, until it thickens into a glossy, sticky glaze.
- Turn off the heat once thickened.
- Combine and Serve:Immediately toss the hot, crispy cauliflower florets into the sauce until well coated.
- Garnish with sliced scallions and sesame seeds if using.
- Serve fresh for the ultimate crispy-sticky magic!
Video
Nutrition
Serving: 1g
