Crispy Baked Orange Cauliflower Recipe

Bowl filled with vegan orange cauliflower.

Crispy Baked Orange Cauliflower Recipe

This baked orange cauliflower is crispy, flavorful, and coated in a sticky orange sauce. An easy, takeout-inspired recipe made with simple ingredients.

Course Main Dish

Cuisine Asian

Keyword orange cauliflower, vegan orange chicken, vegetarian orange chicken

Prep Time 5

Cook Time 45

Rest time 5

Total Time 55

Servings servings

Calories 269kcal

Author Samantha Rowland

Ingredients

Crispy Cauliflower

1 medium head cauliflower
½ cup oat flour
½ cup almond flour
½ cup dairy free milk
½ teaspoon sea salt
½ teaspoon garlic powder

Orange Sauce

1.5 cup orange juice
2 tablespoons maple syrup
2 tablespoons coconut aminos
1.5 tablespoons rice wine vinegar
1 teaspoon sea salt
¼ teaspoon ground ginger
¼ teaspoon red pepper flakes
1 tablespoon water
2 teaspoons arrowroot or tapioca flour

Instructions

Preheat the oven to 425F.
Cut the cauliflower florets from the stem. Cut the florets into bite size pieces, trying to keep them equal sizes if possible.
1 medium head cauliflower
In a large bowl, combine the oat flour, almond flour, dairy free milk, salt and garlic powder. Sitr well.
½ cup oat flour, ½ cup almond flour, ½ cup dairy free milk, ½ teaspoon sea salt, ½ teaspoon garlic powder
Add the cauliflower to the batter in the bowl and stir well. Try to coat as many of the cauliflower florets as possible with the batter.
Put a piece of parchment paper on a baking sheet. Spray with avocado oil or olive oil spray.
Pour the coated cauliflower onto the baking sheet, trying not to get any excess batter from the bowl on the tray. Take the time to space out each individual piece of cauliflower so they can brown without steaming.
Bake at 425F for 25 minutes.
After 25 minutes, remove from the oven and flip each piece of cauliflower. Return to the oven and bake 10 more minutes.
Make the orange sauce. Combine all the ingredients except the arrowroot and water in a medium skillet. Bring the sauce to a simmer over medium low heat.
1.5 cup orange juice, 2 tablespoons maple syrup, 2 tablespoons coconut aminos, 1.5 tablespoons rice wine vinegar, 1 teaspoon sea salt, ¼ teaspoon ground ginger, ¼ teaspoon red pepper flakes
While the sauce is coming up to a simmer, combine the water and arrowroot flour in a small bowl. Stir well to ensure there are no lumps.
1 tablespoon water, 2 teaspoons arrowroot or tapioca flour
Once the orange sauce is simmering, begin to whisk it as you pour in the arrowroot slurry you just made. Stir well. Cook 1-2 more minutes until the sauce is thick. Be sure to turn off the sauce when it reaches the consistency you like or it will continue to thicken.
Remove the cauliflower from the oven. Carefully transfer cauliflower to a large bowl. Pour orange sauce over the cauliflower and stir well.
Once cauliflower is well coated, return the cauilflower back to the parchment paper lined baking sheet. Cook for 10 more minutes at 425F.
After baking, allow the vegan orange chicken to cool at least 5 minutes to let the coating get extra crispy.

Notes

Cut cauliflower evenly - Cut florets into similar bite-sized pieces so they cook evenly and don’t burn in some spots while others stay undercooked.
Make the slurry correctly - Use room temperature water (not hot water) when mixing the arrowroot slurry to prevent clumping.
Whisk constantly when thickening the sauce - Start whisking the sauce before adding the slurry, then pour it in and keep whisking. The sauce thickens quickly, so don’t walk away.

Storing leftovers

Fridge: This is best made fresh or reheated in the oven or air fryer to get the crispy coating back. The coating will get soggy in the fridge. Store in an airtight container for up to 4 days.

To reheat

Oven: Place on a parchment paper lined baking sheet and heat at 425F for 5 minutes.
Air fryer: 375F for 3-4 minutes until crispy.

Nutrition