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

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

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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

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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.