Orange Cauliflower Bowls
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Orange Cauliflower Bowls
Description
The Orange Cauliflower Bowls recipe features cauliflower florets coated in a beer-based batter to create a crispy exterior. The batter is leavened with baking powder and cornstarch to yield a light, crunchy texture when fried in hot vegetable oil. Once fried, the cauliflower is briefly tossed in a sauce blending freshly squeezed orange juice, chicken stock, rice wine vinegar, soy sauce, garlic, ginger, and a spicy kick from sriracha. This sauce thickens slightly, coating the cauliflower with a bright, tangy glaze.
Paired with basmati rice, the dish offers a combination of tender rice and crisp, flavorful fried cauliflower. The addition of toasted sesame seeds and thinly sliced green onions enhances the texture and provides a subtle nutty and fresh herbal note. The preparation highlights frying technique and the balance of sweet, acidic, and spicy components.
This vegetarian option serves well as a main dish or hearty side, suitable for dinner with a textured and saucy profile. It allows enjoying fried cauliflower with the zesty brightness of orange and a hint of heat.
Ingredients
- 1 cup basmati rice
- 3 cups vegetable oil
- 1 ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 egg beaten, large
- ½ cup lager beer or pilsner beer
- 1 head cauliflower cut into florets
- 2 green onions thinly sliced
- 2 teaspoons sesame seeds toasted
For the sauce
- ½ cup chicken stock
- ¼ cup orange juice freshly squeezed
- 3 tablespoons sugar
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce reduced sodium
- 3 cloves garlic minced
- 2 teaspoons orange zest
- 2 teaspoons sriracha or more, to taste
- ¼ teaspoon ground ginger
- 1 tablespoon cornstarch
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.
User Reviews
Overall Rating
4.8
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