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4.8 from 60 votes

Orange Cauliflower Bowls

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until temperature reaches 375 degrees F.
  3. In a medium bowl, whisk together cornstarch, baking powder, salt, egg and beer.
  4. Working in batches, dip cauliflower into cornstarch mixture, allowing excess to drip off.
  5. 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.
  6. 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.
  7. Serve immediately with rice, garnished with green onions and sesame seeds, if desired.