Description
This Baked Orange Cauliflower “Chicken” recipe offers a delicious and healthy plant-based alternative to traditional orange chicken. Cauliflower florets are coated in a seasoned batter, baked to a golden crisp, and then tossed in a tangy, sweet orange sauce infused with garlic and a hint of spice. Perfect for a quick, flavorful dinner that satisfies cravings without the meat.
Ingredients
Cauliflower and Batter
- 1 head cauliflower, cut into 1 inch florets (about 2 lbs.)
- 1½ cup all-purpose flour (for seasoned flour mix, or as needed)
- ½ Tablespoon garlic powder
- 1 teaspoon salt
- 1¼ cup all-purpose flour (for wet batter)
- 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 (adjust to preference)
- 1½ Tablespoon white vinegar
- 1 clove garlic, minced (about 1 teaspoon)
- ¼ teaspoon crushed red pepper flakes (adjust to preference)
- ½ Tablespoon cornstarch (mixed with 1 Tablespoon cold water)
- Oil for sautéing (small amount)
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 and make cleanup easier.
- Prepare Seasoned Flour: In a medium bowl, mix together 1½ cups of all-purpose flour with ½ tablespoon garlic powder and 1 teaspoon salt. Set this seasoned flour aside for coating.
- Whisk Wet Batter: In another 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 the mixture is smooth and free of lumps. This batter will help the cauliflower hold the seasoned flour coating.
- Coat Cauliflower Florets: Working in small batches, dredge the cauliflower florets in the wet batter, making sure to shake off any excess. Then, toss the battered florets lightly in the seasoned flour, shaking off the extra flour before placing them onto the parchment-lined sheet pan. Repeat until all florets are coated.
- Bake Cauliflower: Bake the coated cauliflower in the preheated oven for 10 minutes. Carefully flip each floret over and bake for an additional 10 minutes, or until the cauliflower is golden brown and tender. Baking times may vary depending on the size of your florets and your oven’s performance. After baking, shake off any excess dry flour from the florets.
- Prepare Orange Sauce Base: While the cauliflower bakes, combine orange juice and zest, ketchup, granulated sugar, and white vinegar in a bowl and stir to blend thoroughly. Set aside.
- Sauté Aromatics: Heat a small amount of oil in a saucepan over medium-high heat. Add the minced garlic and crushed red pepper flakes and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Cook and Thicken Sauce: Pour the prepared orange juice mixture into the saucepan and bring it to a boil, stirring occasionally. Once boiling, reduce the heat to a simmer and slowly stir in the cornstarch slurry (½ tablespoon cornstarch mixed with 1 tablespoon cold water). Continue to simmer until the sauce thickens and bubbles again.
- Toss Cauliflower with Sauce: Transfer the baked cauliflower florets to a heatproof bowl and toss them thoroughly with the thickened orange sauce until well coated.
- Garnish and Serve: Garnish the finished dish with chopped green onions and sesame seeds if desired, then serve immediately and enjoy your flavorful baked orange cauliflower “chicken.”
Notes
- Make sure to coat the cauliflower florets while the batter is wet, and then immediately dredge in the seasoned flour for the best crispy texture.
- Adjust the sugar and red pepper flakes in the orange sauce to suit your preferred sweetness and spice levels.
- Cauliflower size affects baking time; check for tenderness by piercing with a fork after baking.
- This dish is a great vegetarian alternative for orange chicken and can be made gluten-free by substituting all-purpose flour with gluten-free flour blends.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven or air fryer to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Asian Fusion
