Orange Cauliflower
This orange cauliflower recipe is a vegan version of a takeout classic (orange chicken). It's made with baked, crispy cauliflower and a sweet, sticky orange sauce. The sauce is the best part of this recipe — you'll want to put it on everything!
Servings: 4 servings
Ingredients
- 1 head cauliflower cut into bite-sized florets (about 4 - 5 cups)
- 2 tablespoons olive oil or sesame oil
- 2 tablespoons corn starch
For The Orange Sauce:
- 1 ½ cups fresh-squeezed orange juice (or bottled, from concentrate)
- ¼ cup soy sauce (or tamari sauce, coconut aminos)
- ¼ cup coconut sugar (or brown sugar, maple syrup)
- 4 cloves garlic minced
- 3 teaspoons orange zest
- 2 teaspoons minced fresh ginger (or ¼ teaspoon ground ginger)
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
For Serving (Optional)
- Rice
- Green onions
Instructions
- Preheat the oven to 400° Fahrenheit.
- Prepare the cauliflower: remove any leaves from the cauliflower and chop into bite-sized florets. In a medium bowl, toss the cauliflower with the oil. Then toss the cauliflower with 2 tablespoons of cornstarch.
- Bake the cauliflower: place the cauliflower in one layer on a foil or parchment paper lined baking sheet. Bake for 10 minutes, flip and bake for 5 - 10 minutes more, until the cauliflower is browned and cooked through.
- Make the sauce: as the cauliflower cooks, make the sauce. In a small bowl, stir together all of the ingredients for the sauce.
- Cook the sauce: add the sauce to a medium skillet over medium-high heat. Bring the sauce to a boil, turn down the heat to medium-low and simmer for 4 - 5 minutes, stirring frequently. The sauce should bubble, thicken and reduce.
- Serve: add the cauliflower to the skillet and gently toss in the sauce. Serve immediately, optionally with a side of white rice and topped with green onions & sesame seeds.