This orange cauliflower is a vegan take on the classic Chinese orange chicken. It is sweet, sour, salty, and spicy in every bite, with a sticky orange sauce that coats crispy cauliflower florets perfectly.
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I have always loved Chinese takeout, but as a vegan, I miss out on some of my favorite dishes. This recipe has been a lifesaver when I am craving something sweet and sour. It has everything you want in a dish, and it is so easy to make too.
Looking for more vegan Chinese takeout recipes? Then you have to try my vegan orange chicken, orange tofu, and eggplant tofu recipes.
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❤️ Why you’ll love it
I love how simple and easy it is to make this orange cauliflower at home. It does not require any fancy equipment, making it a perfect recipe for anyone looking to cook delicious meals without any hassle.
The secret to the crispiest cauliflower is the 100% gluten-free coating. Combining white rice flour, chickpea flour, and corn starch gives the cauliflower a delicate, crunchy, irresistible texture.
The real star of this recipe, though, is the orange sauce. Thanks to the combination of orange juice, orange zest, and cane sugar, it is sticky, sweet, and perfectly citrusy. This dish is not only delicious but also a real crowd-pleaser.
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🧾 Key ingredients
This orange cauliflower recipe is a delicious way to enjoy a classic Chinese takeout dish in a vegan version. The best part is that you can easily find all the ingredients you need at your local grocery store.
Chicken flour is used for the batter, which is a protein-packed alternative to traditional all-purpose flour. It gives the cauliflower a crispy, golden coating that is simply delicious.
Dairy-free milk helps to bind the batter ingredients together. I prefer using unsweetened almond milk or cashew milk for this recipe, but any plant-based milk will work well.
Orange juice and zest add a fresh, tangy flavor that pairs so well with the crispy cauliflower. They provide a perfect balance to the sauce’s sweetness.
Ginger and garlic are essential in Chinese cooking, and they add a depth of flavor to this dish. They are sauté in vegetable oil before adding the orange sauce, infusing the dish with their aromatic and pungency.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make this delicious orange cauliflower recipe, the most crucial piece of equipment you will need is a good quality wok. Its wide and deep shape provides ample space for deep-frying the cauliflower florets, allowing them to cook evenly and achieve a perfect, crispy texture.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Cut the cauliflower into small florets, about 1-inch thick.
STEP 2
In a shallow bowl, make the wet batter by whisk dairy-free milk, chickpea flour, white rice flour, garlic powder, salt, and black pepper. The batter should have the consistency of a thick pancake batter.
STEP 3
In another shallow bowl, prepare the dry batter by mixing white rice flour, corn starch, salt, and black pepper.
STEP 4
Heat enough oil in a pot to cover the cauliflower florets. This will be used for deep-frying.
Making the orange cauliflower
STEP 1
Take a cauliflower floret and dip it into the wet batter, making sure to coat it evenly.
STEP 2
Transfer the coated cauliflower floret to the dry batter, ensuring that it is coated evenly with the mixture.
STEP 3
Carefully place the cauliflower floret into the hot oil and fry until it is nicely brown and crispy. It should take about 3-4 minutes.
STEP 4
While the cauliflower is frying, make the orange sauce. In a small bowl, mix corn starch, orange juice, orange zest, cane sugar, soy sauce, sriracha, and white rice vinegar.
STEP 5
In a separate pan, heat some oil and sauté minced garlic and ginger for about 1-2 minutes.
STEP 6
Add the orange sauce mixture to the pan and cook for a couple of minutes until the sauce starts to thicken. Then, add molasses and stir well.
STEP 7
Once the cauliflower is done, add it to the orange sauce in the pan and mix well to coat the florets with the sauce.
STEP 8
Serve the orange cauliflower on a bed of steamed or cooked rice.
💡 Expert tip
The most crucial tip for this recipe is to not double-coat the cauliflower. Since the florets are small, a single layer of breading is enough to achieve a crispy texture. Double-coating them might result in an overwhelming amount of breading, affecting the overall balance of the dish.
🔄 Variations
Try adding a different texture with oyster mushrooms. They have a spongy and chewy texture without a strong mushroom flavor, unlike cauliflower. You can try my vegan orange chicken recipe for a mushroom-version.
Add a twist with tofu. If you want to experiment with a different vegan protein, tofu is a great option. It will bring a unique texture and absorb the flavors of the orange sauce beautifully.
🥣 Serving ideas
Orange cauliflower is a versatile dish that can be enjoyed in a variety of ways. It is most commonly served over steamed or cooked white or brown rice. The fluffy rice perfectly complements the crispy cauliflower and the tangy orange sauce.
If you are looking for a lighter option, consider serving it over sweet potato rice. The natural sweetness of the sweet potatoes pairs beautifully with the zesty orange sauce, while the vibrant colors make for an eye-catching and delicious meal.
In addition to rice, you can also enjoy this dish with other grain alternatives. Try it with fried rice, cauliflower rice, quinoa, or even fried noodles for a fun twist on a classic favorite.
In terms of vegetables, orange cauliflower is a great way to add some excitement to your stir-fry. Serve it alongside common stir-fry vegetables such as broccoli, carrots, bell peppers, or snap peas for a colorful, nutritious, and satisfying meal.
❄️ Storing tips
Storing and reheating this orange cauliflower dish is simple and it does not compromise the amazing flavors and textures of the dish.
To store the leftovers, allow the dish to cool completely. Once cooled, transfer it to an airtight container. You can store it in the refrigerator for up to three days. However, it is important to note that the crispy coating will begin to soften as time goes on.
I do not recommend freezing the leftovers. The crispy coating will not maintain its texture once the dish is thaw and reheated.
To reheat the dish, I recommend using the oven. Preheat the oven to 350°F. Then, place the cauliflower on a baking sheet and heat it in the oven for about 10 to 15 minutes, or until it is heated through. This method will help to maintain the crispy texture of the coating. I do not recommend reheating it in a microwave.
🤔 FAQs
Can orange cauliflower be baked instead of fried?
While it is possible to bake orange cauliflower, I have found that the coating is less crispy than when it is fried. If you still want to bake it, 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?
Yes, you can. Place the bread 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.
More vegan take-out recipes
Who wouldn’t love a tasty take-out? I hear you. But finding a vegan one is not easy. So here are the homemade versions of few of my favorite ones:
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Sticky Orange Cauliflower
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
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.
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