Orange Cauliflower Bowls

Name: Orange Cauliflower Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup basmati rice; 3 cups vegetable oil; 1 ¼ cup cornstarch; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 large egg; ½ cup lager or pilsner beer; 1 head cauliflower; 2 green onions; 2 teaspoons toasted sesame seeds; ½ cup chicken stock; ¼ cup freshly squeezed orange juice; 3 tablespoons sugar; 3 tablespoons rice wine vinegar; 2 tablespoons reduced sodium soy sauce; 3 cloves garlic; 2 teaspoons orange zest; 2 teaspoons Sriracha; ¼ teaspoon ground ginger; 1 tablespoon cornstarch

User Reviews

4.8

60 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course
Cuisine
Asian

Orange Cauliflower Bowls

Iris Warren

Report

Everyone's favorite orange chicken made with cauliflower instead! But you won't miss the chicken at all with this heavenly sauce!

Share:

I Made This!

45 people made this

Print

16 people printed this

Save this

36 people saved this

Ingredients

Servings

1 cup basmati rice
3 cups vegetable oil
1 ¼ cup cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1 large egg beaten
½ cup lager or pilsner beer
1 head cauliflower cut into florets
2 green onions thinly sliced
2 teaspoons toasted sesame seeds

For the sauce

½ cup chicken stock
¼ cup freshly squeezed orange juice
3 tablespoons sugar
3 tablespoons rice wine vinegar
2 tablespoons reduced sodium soy sauce
3 cloves garlic minced
2 teaspoons orange zest
2 teaspoons Sriracha or more, to taste
¼ teaspoon ground ginger
1 tablespoon cornstarch

Add to Shopping List

Instructions

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until temperature reaches 375 degrees F.
In a medium bowl, whisk together cornstarch, baking powder, salt, egg and beer.
Working in batches, dip cauliflower into cornstarch mixture, allowing excess to drip off.
Add cauliflower to the Dutch oven, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
In a large saucepan over medium low heat, combine chicken stock, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and cornstarch. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes. Stir in cauliflower.
Serve immediately with rice, garnished with green onions and sesame seeds, if desired.