Description
A delicious vegan alternative to traditional orange chicken, featuring crispy cauliflower florets coated in a flavorful orange glaze. This recipe combines a crunchy coating of breadcrumbs and coconut with a tangy, sweet, and savory orange sauce, perfect served over steamed rice for a satisfying plant-based meal.
Ingredients
Scale
Cauliflower and Coating
- 2 small heads of cauliflower, cut into florets (approx. 3 cups or 650g)
- Neutral oil for frying
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup room-temperature water
- 1 1/2 cups bread crumbs
- 1/2 cup desiccated coconut (or substitute more bread crumbs)
Glaze Ingredients
- 1 cup orange juice (from 2 navel oranges or juice of choice)
- 1 tsp orange zest
- 2-4 tbsp maple syrup (adjust to taste)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar or distilled white vinegar
- 2 tbsp room-temperature water
- 2 tbsp cornstarch
- 4 tbsp room-temperature water
Garnish and Serving
- Extra orange slices (optional)
- Sesame seeds for garnish
- Steamed rice
Instructions
- Prepare the Glaze: Mix the orange juice, orange zest, maple syrup, soy sauce, rice vinegar, and 2 tablespoons of water together in a bowl, adjusting the maple syrup to your preferred sweetness. In a separate small bowl, combine 2 tablespoons cornstarch with 4 tablespoons water to create a slurry. Set both aside.
- Make the Batter and Breadcrumb Mix: In a medium bowl, whisk together the flour, 1 tablespoon cornstarch, baking powder, salt, and 3/4 cup room-temperature water until smooth to form the batter. In another bowl, mix the bread crumbs and desiccated coconut evenly.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, ensuring it is fully coated. Then roll the battered florets in the breadcrumb and coconut mixture, pressing lightly to adhere the coating well to the cauliflower.
- Fry the Cauliflower: Heat neutral oil in a large frying pan over medium heat. Test the oil by dropping a breadcrumb in; it should sizzle immediately. Fry the coated cauliflower florets in batches, cooking each side for about 2 minutes or until they turn golden brown and crispy. Remove and drain the fried florets on a strainer or cooling rack to remove excess oil.
- Make the Glaze: Using the same pan, pour in the prepared glaze mixture and heat over medium heat. Stir continuously as you add the cornstarch slurry. Simmer the sauce for 3 to 4 minutes until it thickens into a glossy glaze.
- Combine and Serve: Toss the fried cauliflower gently in the orange glaze to coat evenly, or serve the glaze on the side if preferred. Garnish with sesame seeds and optional orange slices. Serve the glazed cauliflower hot alongside steamed rice for a complete meal.
Notes
- You can substitute desiccated coconut with extra breadcrumbs if preferred.
- Adjust the maple syrup amount to control the sweetness of the glaze.
- Be careful not to overcrowd the pan while frying to maintain crispiness.
- Use neutral oils with high smoke points like canola or vegetable oil for frying.
- For a gluten-free option, use gluten-free flour and breadcrumbs.
- Orange zest adds aromatic citrus notes; don’t skip for full flavor.
