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4.6 from 39 votes

Crispy Orange Cauliflower

Orange Cauliflower is our delicious vegetarian version of the popular Asian orange chicken dish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 2 people
Calories: 518 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Cauliflower Bites
  • ½ cauliflower head around 500 g
  • 1 cup flour whole-wheat or regular
  • ½ teaspoon pepper
  • Pinch of salt
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ¾ cup plant-based milk unsweetened
  • 2 cups fine bread crumbs
Sticky Orange Sauce
  • 1 tablespoon sesame oil
  • 2 garlic cloves
  • 1 inch piece fresh ginger
  • ½ teaspoon turmeric powder
  • ½ teaspoon chilli flakes optional for spiciness
  • 1 ½ cup fresh orange juice
  • 1 cup water or vegetable stock
  • Orange zest from one orange
  • 2 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoon sugar
  • 1 ½ tablespoon corn starch
  • 3 tablespoon water

Instructions

Crunchy Cauliflower
    Cup of Yum
  1. Add the flour, spices, and plant-based milk to a big bowl. Combine well until you have a perfectly smooth batter with no lumps.
  2. Break the cauliflower into florets, add to the batter, mix well, and ensure they are all completely coated.
  3. Add the bread crumbs to a bowl and using your hands, bread each floret by dipping it into the breadcrumbs and place on a baking tray or air-fryer basket.
  4. To cook the cauliflower bites perfectly you can oven-bake or air-fry the florets. If you are using an air-fryer, you may need to make two or three batches so you don't overcrowd the basket. With a brush, add some oil to the florets, set the air-fryer to 180C (350F), and air-fry for 16 minutes. If you are using the oven, leave some space between each floret to ensure they all get extra crispy. Preheat the oven to 200C (400F) and bake for about 30 minutes.
Orange Sauce
  1. Heat some sesame oil in a pan over medium heat and add garlic and ginger paste. After cooking for 1-2 minutes, add the turmeric powder and cook for 2 more minutes.
  2. Add freshly squeezed orange juice, vegetable stock or water, orange zest, soy sauce, rice vinegar, and brown sugar. Bring to a simmer and leave simmering for 4-5 minutes.
  3. Dilute the cornstarch in lukewarm water. Add the diluted cornstarch to the simmering sauce and mix well until it thickens. Cook for 5 more minutes and turn the heat off.
  4. When the cauliflower is ready, add to the pan with the sauce and combine well so all the cauliflower florets are coated with the orange sauce.
  5. Sprinkle some sesame seeds and serve.

Notes

  • Serve with steamed rice, and sprinkle with sesame seeds and chopped spring onions.
  • If you like your orange sauce thicker you can always add some more diluted cornstarch or cook it for longer to reduce the sauce
  • Serve with steamed rice, and sprinkle with sesame seeds and chopped spring onions.
  • If you like your orange sauce thicker you can always add some more diluted cornstarch or cook it for longer to reduce the sauce

Nutrition Information

Calories 518kcal (26%) Carbohydrates 91g (30%) Protein 16g (32%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 4g Sodium 1115mg (46%) Potassium 1118mg (32%) Fiber 7g (28%) Sugar 25g (50%) Vitamin A 884IU (18%) Vitamin C 170mg (189%) Calcium 221mg (22%) Iron 6mg (33%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 518

% Daily Value*

Calories 518kcal 26%
Carbohydrates 91g 30%
Protein 16g 32%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 4g 20%
Sodium 1115mg 46%
Potassium 1118mg 24%
Fiber 7g 28%
Sugar 25g 50%
Vitamin A 884IU 18%
Vitamin C 170mg 189%
Calcium 221mg 22%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.