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Orange Cauliflower

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  • Author: Lauren Bernick
  • Prep Time: 10 minutes
  • 30 minutes to marinate:
  • Cook Time: 15-30 minutes
  • Total Time: 60 minutes
  • Yield: 3 servings 1x
  • Category: Main Dishes
  • Method: oven or air fryer
  • Cuisine: Asian
  • Diet: Vegan

Description

This is a vegan, oil-free, healthy version of the Panda Express Orange Chicken


Ingredients

Units Scale

For batter/marinade

  • 1/3 cup Bragg Liquid Amino, Tamari, or coconut aminos
  • 2 tablespoons rice vinegar
  • 1/4 cup of organic cornstarch
  • One very large or two medium heads of cauliflower chopped into florets (or use 3 bags of pre-chopped cauliflower)
  • PLUS 1 tablespoon of cornstarch and 1 tablespoon of oat flour (can sub another flour or cornmeal) DO NOT MIX THIS INTO THE BATTER

For Orange Sauce

  • 2 tablespoons of cornstarch
  • 2 tablespoons of water
  • 2 tablespoons of rice vinegar
  • 3/4 cup of orange juice (preferably fresh squeezed, but ready-made is fine)
  • 1/4 cup of Bragg Liquid Aminos or Tamari
  • Either 1/3 cup of maple syrup OR 1/4 cup of date syrup
  • 4 tablespoons of white vinegar
  • Zest of an orange
  • 3 cloves of minced garlic
  • 1 tablespoon of grated ginger root
  • 1/4 teaspoon of red pepper flakes

Instructions

  1. Preheat oven to 450, line a baking sheet with parchment paper if you’re using the oven (can use an air fryer with better results)
  2. Chop cauliflower into florets
  3. Whisk aminos, rice vinegar, and ¼ cup of cornstarch together
  4. Coat the cauliflower thoroughly and let it marinate for 30 minutes
  5. Drain the excess batter/marinade off of the cauliflower
  6. Whisk the additional cornstarch and flour together
  7. Sprinkle the cornstarch/flour mixture over the cauliflower
  8. Bake the cauliflower on a baking sheet in the oven at 450 for 25-28 minutes OR cook in an air fryer at 400 for about 15 minutes (start with less time) for better results

For Orange Sauce

  1. In a small bowl mix together cornstarch and water and set aside
  2. In a sauce pan whisk together everything from rice vinegar on down and bring to a boil
  3. Mix in cornstarch/water mixture and bring back to a boil, then turn down to medium low
  4. Constantly whisk sauce as it begins to thicken. When it is thick, remove from heat
  5. Important – pour the sauce over the cauliflower. Do not add cauliflower to the sauce because you will likely have too much sauce. The extra sauce can be frozen

Notes

  • Important – pour the sauce over the cauliflower and stir. Do not add cauliflower to the sauce because you will likely have too much sauce. The extra sauce can be frozen and used again.
  • Best eaten over steamed brown rice, garnish with scallion and lightly toasted sesame seeds. You can pour some of the extra sauce over the rice if you like it saucy!
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