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    Home > Vegan Entrees

    Sticky Orange Cauliflower

    By Emese Maczko on 02/13/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This orange cauliflower recipe is a mouthwatering combination of citrusy, sweet, sour, bitter, salty, and spicy flavors. Crunchy fried cauliflower florets are tossed in a zesty sticky orange sauce to create one of the most popular Chinese take-out recipes you’ll ever set your taste buds on!

    Sticky brown breaded cauliflower florets are served on top of rice in a white bowl. It is sprinkled with chopped chives and sesame seeds. Chopsticks are placed on top of the rice.

    Check out our recipes for the best vegan orange chicken, orange tofu, and eggplant tofu.

    Jump to:
    • What to expect from this recipe?
    • Ingredients
    • Instructions
    • Cooking tips
    • Variations
    • Serving ideas
    • Equipment
    • Storing tips
    • FAQs
    • More vegan take-out recipes
    • Sticky Orange Cauliflower

    What to expect from this recipe?

    This crispy orange cauliflower recipe was inspired by the popular Chinese take-out meal, orange chicken. Still, we think that the best recipe to make vegan orange chicken is with oyster mushrooms. Or if you don’t fancy mushrooms, this cauliflower recipe might be exactly what you need.

    The star of both recipes is the delicious sticky orange sauce. We make it with cornstarch, orange juice, orange zest, cane sugar, soy sauce, sriracha, rice vinegar, minced garlic, minced ginger, and molasses. Once combined with crispy breaded and fried cauliflower, you’ll end up with the perfect dish that will have your mouth watering for more!

    Here’s why this is the best vegan orange cauliflower recipe:

    • It is simple to make at home and does not require fancy equipment.
    • The coating is 100% gluten-free, so it would suit anyone.
    • It is fried versus baked, giving you the crispiest texture, just like in the restaurant.
    • It is versatile and can be customized with other toppings and sides.
    Sticky brown breaded cauliflower florets are served on top of rice in a white bowl. It is sprinkled with chopped chives and sesame seeds. Chopsticks are placed on top of the rice.

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    Ingredients

    The key to making the perfect orange cauliflower is to get the sauce right.

    Ingredients of orange cauliflower is in small glass bowls like orange juice, sugar, corn starch, molasses, soy sauce, orange zest, oil, vinegar and garlic, ginger.

    Orange Sauce

    • Corn starch
    • Orange juice – Use 100% orange juice for the best results.
    • Orange zest
    • Cane sugar
    • Soy sauce – You can also use tamari.
    • Sriracha – Any other chili paste will also work.
    • Rice vinegar
    • Vegetable oil
    • Garlic (minced)
    • Ginger (minced)
    • Molasses

    Wet batter

    • Dairy-free milk – Oat, almond, or cashew milk is recommended.
    • Chickpea flour
    • White rice flour – You can also use all-purpose flour.
    • Garlic powder
    • Salt and black pepper

    Dry batter

    • White rice flour – You can also use all-purpose flour.
    • Corn starch – You can also use tapioca flour.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    Preparing the orange sauce

    1. Peel and mince the ginger and garlic. Then wash and grate the orange zest.
    2. Mix the cornstarch, orange juice, orange zest, cane sugar, soy sauce (or tamari), sriracha (or chili paste substitute), and white rice vinegar in a small bowl.
    3. Heat a saucepan over medium heat. Add the oil, then add the minced garlic and ginger. Saute the garlic and ginger for 1-2 minutes.
    4. Next, add the mixture from the bowl and mix it well. Cook for a couple of minutes until the cornstarch activates and the sauce thickens. 
    5. Add the molasses and stir well. The sauce should like thick and sticky, just like in the below photo.
    Cast iron skillet with a dark brown thick sauce. A wooden spatula is placed in the middle to show consistency.

    Preparing the batters

    1. Wet batter: In a shallow bowl, add the dairy-free milk, chickpea flour, white rice flour, garlic powder, salt, and black pepper. Whisk together the ingredients until it reaches the texture of a thick pancake batter (slow-flowing but not too dense). If the flour starts to thicken, you can add one teaspoon of water to make it thinner.
    2. Dry batter: In a second shallow bowl, use a spoon to mix the white rice flour, cornstarch, salt, and black pepper.
    One white bowl of white flour, one white bowl of light yellow batter and one black bowl of breaded cauliflower florets.

    Breading the cauliflower

    1. Cut the cauliflower into small, 1-inch thick florets.
    2. First, dip the florets in the wet batter, taking care to coat them evenly. I found that it is easier to use your fingers instead of using a fork or spatula. Gently tap or shake to get rid of any excess batter.
    3. Next, gently transfer the coated florets to the dry batter.
    4. Sprinkle the mix over the top of the florets and pat them gently. Make sure the mixture evenly sticks to them.
    Breaded cauliflower florets on a black plate.

    Deep-frying

    1. Heat the oil in a pot over medium-high heat. Add just enough oil to cover the cauliflower florets. You can test whether or not the oil is hot enough by adding a bit of coating. If it sizzles, it is ready for deep frying!
    2. Fry the florets for approximately 3-4 minutes, stirring occasionally.
    A hand is holding a fork with a crispy breaded deep-fried cauliflower floret right above a deep pan with hot oil.
    1. Once nicely browned, remove them and place them on a rack to drip the excess oil.
    Crispy breaded deep-fried cauliflower florets are placed on a grill rack.

    Cooking tips

    • Do not double-coat the cauliflower – Because the cauliflower florets are small, there is no need to double-bread them. The last thing you want is to have too much breading!
    • Do not overcrowd the pan – Do not add too much cauliflower to the oil at once, as it will lower the temperature of the oil and increase the cooking time. As you wait for the oil to return to the right temperature, the cauliflower and breading will only continue to soak up the oil. You will know if you’ve overcrowded the pan if the intensity of the sizzling slows or stops altogether.

    Variations

    • Oyster mushrooms – It is the best ingredient to mimic chicken in terms of texture. They mimic the spongy and chewy texture without the mushroom taste (unlike cauliflower which has a distinct taste). All it takes is five minutes to hand-shred the mushrooms, and you have the perfect vegan orange chicken!
    • Tofu – Another delicious protein-packed variation is to use tofu. We recommend firm or extra-firm tofu since they are easier to make crispy. After you press the tofu, cut them into ½-inch, bite-sized cubes. Follow our orange tofu recipe for more details.
    • A large white bowl with white rice and sticky brown battered strips on top sprinkled with sesame seeds, orange peels and chopped spring onion
      Crispy Vegan Orange Chicken (Copycat Panda Express)
    • Sticky brown breaded tofu cubes are served on top of rice in a white bowl. It is sprinkled with chopped chives and sesame seeds. A hand is holding chopsticks to take one.
      Sticky Orange Tofu

    Serving ideas

    • Coat the cauliflower florets while the orange sauce is still hot. The sauce will stick to the breading much more evenly versus when it is cold. If the sauce cools, you can reheat it over medium heat (do not heat it over high heat as it can affect the cornstarch and cause the sauce to thin out).
    • Coat the florets per serving versus all at once. We like to take ¼ of the orange sauce and add it to a warm skillet or pan, then mix it well with one serving of cauliflower florets.
    • Once done, serve it immediately over steamed or cooked white or brown rice. Or get creative and use sweet potato rice.
    • For extra zest, sprinkle it with chopped green onions and sesame seeds.
    Sticky brown breaded cauliflower florets are served on top of rice in a white bowl. It is sprinkled with chopped chives and sesame seeds. A hand is holding chopsticks to take one.

    Equipment

    • Wok, skillet, or frying pan – A wok will give you much more pan space. However, you can also use any cast-iron skillet or non-stick frying pan to make the sauce.
    • Whisk – A whisk will ensure that the batter is lump-free.
    • Deep frying pan – A deep-frying pan with a strainer basket is recommended, as it will be deep enough to avoid a lot of splatters, and the basket will allow you to cook a larger batch. You can also use a deep stockpot or an enameled cast-iron Dutch oven.

    Storing tips

    Fried and breaded recipes are best served hot and immediately to preserve their crunchy texture. However, if you have leftovers, we recommend you store them as follows:

    In the refrigerator: Place the cauliflower in an airtight container and store it for up to three days. For the crunchiest leftovers, use them within 24 hours. After the first 24 hours, they will become dry and soggy.

    In the freezer: We do not recommend freezing this dish, as it does not freeze well.

    Reheating: If not coated in sauce, leftover breaded cauliflower can be reheated and made crispy again in an air fryer or by re-frying in hot oil for a couple of seconds. If already coated, it is best to reheat them in a toaster oven or a regular oven to preserve the crispy texture. We do not recommend reheating in a microwave.

    FAQs

    Can orange cauliflower be baked instead of fried?

    While baked orange cauliflower is possible, we tested it out and found that the coating is less crispy than when you fry them. To bake, preheat the oven to 400 degrees. Line a baking sheet with parchment paper and place the florets so that they do not touch. Bake for 20-30 minutes until crispy, flipping midway.

    Can I use an air fryer?

    To do so, place the breaded cauliflower florets in the basket in one layer. Turn on the air fryer and set the temperature to “high.” Fry for a couple of minutes and then check for doneness.

    What do I serve with orange cauliflower?

    Orange cauliflower is most often served with steamed or cooked white or brown rice. However, you can get creative and use alternatives such as fried rice, cauliflower rice, quinoa, or fried noodles or serve it alongside common stir-fry vegetables such as broccoli, carrots, bell peppers, or snap peas.

    Can I make orange cauliflower ahead of time?

    To save time, you can make the orange sauce in advance. Once cooled, store the in an airtight container in the refrigerator for 1-2 weeks, or the freezer for up to three months. Reheat on the stove over low heat, stirring frequently. Please note that the coating lose its crispiness the next day.

    Sticky brown breaded cauliflower florets are served on top of rice in a white bowl. It is sprinkled with chopped chives and sesame seeds.

    More vegan take-out recipes

    • A large white bowl with white rice and sticky brown battered strips on top sprinkled with sesame seeds, orange peels and chopped spring onion
      Crispy Vegan Orange Chicken (Copycat Panda Express)
    • White bowl from above with white rice topped with thin dark brown tofu slices with charred edges, green beans, chopped red bell pepper and sprinkled with white sesame seeds. Light brown chopsticks are placed on the side.
      Sticky Teriyaki Tofu (Copycat Pei Wei)
    • Black skillet from above full of glass noodles, shredded carrots, cabbage, sliced green onion, bean sprouts, mushroom shreds. A hand is holding chopsticks and digging in the middle
      Pad Woon Sen {Vegan} (Thai Glass Noodles Stir Fry)
    • 2 black bowls with orange brown fried rice, sliced mushrooms, slices tomatoes, chopped cilantro and sliced chili pepper. A fork is placed inside.
      Tom Yum Fried Rice
    • Two white bowls of fried rice in an orange sauce with sweet potato cubes and green bean pieces, A fork is placed inside the dish.
      Thai Green Curry Fried Rice
    • Black plate with crispy looking light brown egg rolls. A small white bowl is with a red dipping sauce. The rolls are sprinkled with parsley leaves.
      Rice Paper Egg Rolls (3 Ways)

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    Sticky brown breaded cauliflower florets are served on top of rice in a white bowl. It is sprinkled with chopped chives and sesame seeds. Chopsticks are placed on top of the rice.

    Sticky Orange Cauliflower

    Emese Maczko
    This orange cauliflower recipe is a mouthwatering combination of citrusy, sweet, sour, bitter, salty, and spicy flavors. Crunchy fried cauliflower florets are tossed in a zesty sticky orange sauce to create one of the most popular Chinese take-out recipes you'll ever set your taste buds on!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Appetizer, Sauce, Side Dish
    Servings 4 servings
    Calories 477kcal

    Equipment

    • our Cast-iron Skillet by UnoCasa
    • Non-stick frying pan (10.5 inch / 26 cm)

    Ingredients
     
     

    • 14 oz Cauliflower

    Wet batter

    • ½ cup Dairy-free milk
    • ⅓ cup Chickpea flour
    • ⅔ cup White rice flour or all-purpose flour
    • ½ tsp Salt
    • ⅛ tsp Black pepper
    • ½ tsp Garlic powder

    Dry batter

    • ⅔ cup White rice flour or all-purpose flour
    • 3 Tbsp Corn starch

    Orange Sauce

    • 3 Tbsp Corn starch
    • 1 cup Orange juice
    • 3 Tbsp Orange zest
    • ½ cup Cane sugar
    • ¼ cup Soy sauce or tamari
    • ½ tsp Sriracha (or any other chili paste)
    • 2 Tbsp Rice vinegar
    • 1 Tbsp Vegetable oil
    • 2 cloves Garlic minced
    • 1 Tbsp Ginger minced
    • 1 Tbsp Molasses
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    Instructions
     

    Prepare the batters

    • Wet batter → Take a shallow bowl and mix dairy-free milk, chickpea flour, white rice flour, garlic powder, salt, and black pepper with a whisk. It should have a texture of a thick pancake batter, slow-flowing but not too dense. In time the flour may thicken the batter a bit, so add 1 tsp of water to thin it again.
    • Dry batter → Take another shallow bowl and mix white rice flour, corn starch, salt, and black pepper with a spoon.

    Breading the cauliflower

    • Cut cauliflower into smaller florets (around 1-inch thick).
    • Have both wet batter and dry mix in two separate shallow bowls.
    • Dip the cauliflower florets first in the wet batter. Coat them evenly. I found it is easier to use your fingers to do that instead of using a fork or spatula.
    • Transfer the coated cauliflower florets gently to the dry batter. Sprinkle the top and pat them gently. Make sure the mix sticks to them evenly.

    Deep-frying the florets

    • Take a pot and add enough oil to cover the florets. Heat it over medium/high heat. You can test whether it is hot enough by dropping a bit of coating in it. If it sizzles, you are good to go. 
    • Stir them occasionally. It will take 3-4 minutes to fry them. Once the cauliflower florets are nicely browned, take them out to a rack to drip the excess oil.

    Prepare the orange sauce

    • Peel and mince ginger and garlic. Wash and grate some orange zest.
    • Take a small bowl and mix corn starch, orange juice (100%), orange zest, cane sugar, soy sauce, sriracha (or other chili paste), and white rice vinegar.
    • Take a saucepan and heat it over medium heat. Add oil and minced garlic, ginger and saute them for 1-2 minutes.
    • Add the mixture from the small bowl and mix well. Cook it for a couple of minutes until the corn starch is activated and the sauce starts to thicken.
    • Add molasses and stir well. Your sauce is ready now!

    Serve it immediately

    • We recommend adding one serving of deep-fried cauliflower to the sauce at a time, especially if you don't have a large enough pan or skillet. It is easier to coat it like that.
    • Take ¼ of the orange sauce and add it to a warm skillet or pan. Add 1 serving of fried cauliflower florets and mix well. Serve it on steamed or cooked rice.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    Can you use an air fryer?

    Place the breaded cauliflower on the air fryer basket in one layer. Turn the air fryer on and set the temperature high. Fry for a couple of minutes.

    Can you bake them in the oven?

    We tested this recipe in the oven as well. Sadly, the coating will not be as crispy as when you fry them. But that is the case with every food. The difference between baking and frying is huge.

    Video

    Nutrition

    Nutrition Facts
    Sticky Orange Cauliflower
    Amount Per Serving (1 serving without sides)
    Calories 477 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 0.5g3%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 1160mg50%
    Potassium 725mg21%
    Carbohydrates 104g35%
    Fiber 5g21%
    Sugar 38g42%
    Protein 10g20%
    Vitamin A 338IU7%
    Vitamin C 88mg107%
    Calcium 106mg11%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
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