Sticky Orange Cauliflower

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.

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!

Course Appetizer, Sauce, Side Dish

Cuisine American, Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian

Keyword orange cauliflower

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 477kcal

Author Emese Maczko

Equipment

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

US Customary - Metric

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.

Video

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.

Nutrition