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    Home > Vegan Entrees

    Sticky Orange Cauliflower

    By Emese Maczko on 09/06/2024 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    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.

    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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    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.

    Jump to:
    • ❤️ Why you’ll love it
    • 🧾 Key ingredients
    • 🥘 Equipment
    • 👩‍🍳 Instructions
    • 💡 Expert tip
    • 🔄 Variations
    • 🥣 Serving ideas
    • ❄️ Storing tips
    • 🤔 FAQs
    • More vegan take-out recipes
    • Sticky Orange Cauliflower

    ❤️ 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.

    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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    🧾 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.

    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.

    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.

    One white bowl of white flour, one white bowl of light yellow batter and one black bowl of breaded cauliflower florets.

    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.

    Breaded cauliflower florets on a black plate.

    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.

    A hand is holding a fork with a crispy breaded deep-fried cauliflower floret right above a deep pan with hot oil.
    Crispy breaded deep-fried cauliflower florets are placed on a grill rack.

    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.

    Cast iron skillet with a dark brown thick sauce. A wooden spatula is placed in the middle to show consistency.

    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.

    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.

    ❄️ 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.

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

    🤔 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:

    • 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 (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

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

    Different colorful vegetables drawn as icons on an orange background in a shape of a heart.

    ⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐

    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 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.
    4.8 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes 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

    [adthrive-in-post-video-player video-id=”CcXoDftM” upload-date=”2023-02-02T09:06:44.000Z” name=”Orange Cauliflower (Copycat Panda Express)” description=”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 delicious vegan copycat Panda Express recipes you’ll ever set your taste buds on!” player-type=”default” override-embed=”default”]

    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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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

    Reader Favorites

    • 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)
    • Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce.
      Crispy Rice Paper Spring Rolls
    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
      Meaty Vegan TVP Burger (Big Mac Style)
    • Copycat IKEA Veggie Balls

    Hearty stews

    • Vegetable stew in a red white enameled Dutch oven with lots of chopped vegetables like potatoes, carrots, mushroom, celery and red kidney beans. Topped with freshly chopped green herbs.
      The Best Hearty Vegetable Stew
    • 2 white bowls with thick brown stew, lentils, chopped veggies and a couple of dumplings. The remaining stew is in a red-white Dutch oven.
      Vegan Stew with Dumplings
    • Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle
      Jackfruit Stew (Vegan Beef Stew)
    • Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern.
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