Description

This Baked Orange Cauliflower “Chicken” recipe offers a deliciously crispy and tangy plant-based alternative to traditional orange chicken. Cauliflower florets are coated in a seasoned batter, baked to golden perfection, and then tossed in a zesty, sweet, and slightly spicy orange sauce. This dish is perfect for a flavorful vegan or vegetarian meal that combines bold citrus flavors with a satisfying crisp texture.

Ingredients

Cauliflower

1 head cauliflower, cut into 1 inch florets (about 2 lbs.)

Seasoned Flour (optional)

1½ cup all-purpose flour (or as needed)
½ Tablespoon garlic powder
1 teaspoon salt

Wet Batter

1¼ cup all-purpose flour
1¼ cup water
2 Tablespoon oil
2 teaspoon salt
1 teaspoon garlic powder
2 teaspoon cornstarch

Orange Sauce

2 oranges, juiced and 1 zested (about 1 cup juice and 1 tablespoon zest)
¼ cup ketchup
2 Tablespoon granulated sugar (or to your preference)
1½ Tablespoon white vinegar
1 clove garlic, minced (about 1 teaspoon)
¼ teaspoon crushed red pepper flakes (or to your preference)
½ Tablespoon cornstarch mixed with 1 Tablespoon cold water (cornstarch slurry)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper to prevent sticking.
Mix Seasoned Flour (Optional): In a bowl, combine 1½ cups all-purpose flour, ½ tablespoon garlic powder, and 1 teaspoon salt. Set aside for coating.
Prepare Wet Batter: In a separate bowl, whisk together 1¼ cups all-purpose flour, 1¼ cups water, 2 tablespoons oil, 2 teaspoons salt, 1 teaspoon garlic powder, and 2 teaspoons cornstarch until smooth with no lumps.
Batter the Cauliflower: Dip cauliflower florets in the wet batter in small batches, shaking off any excess batter.
Coat in Seasoned Flour: Lightly coat the battered florets with the seasoned flour mixture, shaking off excess flour to ensure a thin, even layer.
Arrange on Baking Sheet: Place the coated florets evenly spaced on the prepared sheet pan. Repeat until all florets are coated.
Bake Cauliflower: Bake for 10 minutes. Then flip each floret and bake for an additional 10 minutes or until they are lightly browned and tender. Timing may vary depending on floret size and oven.
Shake Off Excess Flour: Once baked, gently shake off any excess dry flour from the florets.
Prepare Orange Sauce: In a bowl, mix together orange juice and zest, ketchup, sugar, and white vinegar until well combined and set aside.
Sauté Aromatics: In a saucepan over medium-high heat, heat a small amount of oil. Add minced garlic and crushed red pepper flakes, cooking until fragrant, about 30 seconds.
Cook Sauce: Pour the orange juice mixture into the saucepan and bring to a boil, stirring occasionally. Reduce heat to a simmer.
Thicken Sauce: Stir in the cornstarch slurry gradually into the simmering sauce. Continue stirring until the sauce thickens and bubbles.
Toss Cauliflower with Sauce: Transfer baked cauliflower to a heatproof bowl and toss with the thickened orange sauce until evenly coated.
Garnish and Serve: Garnish with green onions and sesame seeds as desired. Serve immediately and enjoy!

Notes

If you prefer a crispier texture, you can double coat the cauliflower with the batter and seasoned flour.
Adjust the amount of sugar and crushed red pepper flakes in the sauce to suit your preferred sweetness and heat level.
Use fresh orange juice and zest for the best flavor impact.
This recipe is naturally vegan and vegetarian-friendly.
Ensure the cauliflower florets are roughly the same size for even cooking.
Shake off excess batter and flour to avoid clumping during baking.
If you don’t have parchment paper, lightly oil your baking sheet to prevent sticking.