Description

This Baked Orange Cauliflower recipe offers a crispy, flavorful vegetarian alternative to classic orange chicken. Cauliflower florets are coated in egg and panko breadcrumbs, then baked to golden perfection and tossed in a tangy, sweet, and slightly spicy orange sauce made with orange juice, soy sauce, garlic, ginger, and sriracha. Perfect as a savory appetizer or a main dish for a vegetarian meal.

Ingredients

Cauliflower and Coating

1/2 head of cauliflower, cut into bite-sized florets
2 cups panko breadcrumbs (Kikkoman brand preferred for even baking)
2 large eggs, whisked

Orange Sauce

2 tbsp water
1/4 cup + 2 tbsp orange juice
1/4 cup granulated white sugar
2 1/2 tbsp vinegar
1/8 cup low-sodium soy sauce
1 clove garlic, minced
1/4 tsp ginger, minced
1 tsp sriracha (optional – can replace half with ketchup for less spice)
1 tsp ketchup
2 tsp cornstarch + 2 tbsp water (for slurry)

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Instructions

Preheat Oven and Prepare Ingredients: Preheat your oven to 400°F (200°C). Whisk the eggs in a small mixing bowl. Place about 1/2 cup of panko breadcrumbs into a large Ziploc bag. Line an extra-large baking sheet with parchment paper to prevent sticking.
Dip Cauliflower in Egg: Dip each cauliflower floret into the whisked egg mixture, shaking gently to allow excess egg to drip off. This helps prevent soggy breadcrumbs. Set the dipped florets on a cutting board or plate to drain further.
Coat Cauliflower in Breadcrumbs: Place 3-4 egg-coated florets at a time into the bag of panko breadcrumbs. Seal the bag and shake gently until the florets are evenly coated. Arrange the coated florets in a single layer on the prepared baking sheet. Add more breadcrumbs to the bag as needed.
Bake Cauliflower: Bake the breadcrumb-coated cauliflower in the preheated oven for 15-20 minutes or until the coating is a dark golden brown and crunchy.
Prepare the Orange Sauce: While the cauliflower bakes, combine the water, orange juice, sugar, vinegar, soy sauce, garlic, ginger, sriracha, and ketchup in a small saucepan. Bring the mixture to a gentle boil over medium heat, stirring constantly to blend the flavors.
Thicken the Sauce: In a small bowl, dissolve the cornstarch in 2 tablespoons of water to make a slurry. Slowly add the slurry to the boiling sauce, stirring continuously until the sauce thickens and reaches a glossy consistency. Remove from heat.
Serve: Drizzle the thickened orange sauce over the baked cauliflower. Optionally garnish with freshly chopped scallions for added color and flavor. Serve immediately while hot and crispy.

Notes

Use Kikkoman brand panko breadcrumbs for the best crispness and even baking.
Do not soak the cauliflower too long in the egg mixture; excess egg causes breadcrumbs to clump and not stick properly.
You can adjust the spiciness by modifying the amount of sriracha or substituting half with ketchup for milder flavor.
For extra crispiness, you can broil the cauliflower for 1-2 minutes at the end, but watch carefully to avoid burning.
Serve with steamed rice or as a side dish to your favorite Asian-inspired meals.