Orange cauliflower is a vegetarian friendly take on Panda Express’s popular Asian orange chicken recipe. Loaded with a sweet and spicy orange sauce, this lightened up take out classic will have your family happily eating their vegetables!
Craving the sweet and tangy flavors of orange chicken but looking for a vegan alternative? Orange Cauliflower is the answer! This dish captures the essence of the classic takeout favorite, replacing chicken with crispy, oven-baked cauliflower florets. Tossed in a homemade orange sauce that’s both sweet and slightly spicy, it’s a meal that delights the taste buds and satisfies cravings.
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- What is Orange Cauliflower
- Ingredients
- Instructions
- Think outside the veggie box!
- Serving Suggestions
- Storage
- Top Tip
- More cauliflower Recipes
- Crispy Orange Cauliflower
What is Orange Cauliflower
Orange Cauliflower is a delightful, plant-based twist on the classic Chinese takeout favorite, Orange Chicken. By substituting cauliflower for chicken, this dish offers a crispy, flavorful, and healthier alternative that’s perfect for vegetarians and vegans alike. Baked to perfection and tossed in a tangy, sweet, and slightly spicy orange sauce, it’s a meal that satisfies cravings without compromising on taste.
Ingredients
Please refer to the recipe card for the ingredients and measurements.
Instructions
Prep the Batter:
- In a large bowl, whisk together flour, water (or milk), salt, garlic powder, and black pepper until smooth.
- Add the cauliflower florets into the batter. Gently fold to coat all florets completely. In a separate shallow bowl, pour out the panko breadcrumbs.
Coat the Cauliflower:
- One at a time, lift each battered floret, let the excess drip off, then roll it in the panko to coat thoroughly.
Bake or Air Fry:
- To Bake:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or use a lightly greased wire rack.
- Place coated florets in a single layer.
- Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- To Air Fry:
- Preheat air fryer to 400°F (200°C) for 3 minutes.
- Place florets in a single layer in the basket (work in batches if needed).
- Air fry for 12-15 minutes, shaking halfway through, until crispy and browned.
Make the Orange Sauce:
- In a small saucepan, heat 2 teaspoons oil over medium heat.
- Add the broken dried red chilies first and sauté for about 20 seconds until fragrant (don’t burn them!).
- Add the minced garlic and grated ginger next. Sauté for another 30 seconds until aromatic.
- Pour in the orange juice, soy sauce, rice vinegar, and sugar.
- Bring the mixture to a light boil, stirring occasionally.
- In a small bowl, mix cornstarch and water to make a slurry.
- Stir the slurry into the boiling sauce and cook for 1-2 minutes, until it thickens into a glossy, sticky glaze.
- Turn off the heat once thickened.
5. Combine and Serve:
- Serve fresh for the ultimate crispy-sticky magic!
- Immediately toss the hot, crispy cauliflower florets into the sauce until well coated.
- Garnish with sliced scallions and sesame seeds if using.
Think outside the veggie box!
Don’t judge a veggie by its color; orange cauliflower packs a flavorful punch.
Common Mistakes and How to Avoid Them
| Mistake | Result | Solution |
|---|---|---|
| Overcrowding the baking sheet | Cauliflower becomes soggy | Ensure florets are spaced out to allow even baking and crispiness. |
| Skipping the cornstarch slurry | Sauce remains thin and watery | Always use a cornstarch slurry to achieve a thick, glossy sauce. |
| Using bottled orange juice | Lack of fresh, vibrant flavor | Opt for freshly squeezed orange juice for the best taste. |
| Adding sauce to hot cauliflower | Cauliflower loses crispiness quickly | Let cauliflower cool slightly before tossing in sauce to maintain texture. |
Serving Suggestions
Orange Cauliflower is incredibly versatile when it comes to serving options. Here are a few ideas to create a well-rounded meal:
- With Steamed Jasmine or Basmati Rice : Classic and comforting.
- With Quinoa or Brown Rice: Adds a healthy, nutty base.
- Alongside Stir-Fried Vegetables: Bell peppers, broccoli, and snap peas work great.
- With Lettuce Wraps : Make a crunchy, fresh wrap with cabbage or romaine.
- As a Party Appetizer: Serve as orange cauliflower bites with toothpicks.
Pair with other Belly Rules favorites like:
- Vietnamese Spring Rolls
- Instant Pot Fried Rice
- Asian Cucumber Salad
Storage
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigeration | Up to 3 days | Store in an airtight container. Reheat in the oven or air fryer for crispiness. |
| Freezing (without sauce) | Up to 1 month | Freeze the baked cauliflower separately. Reheat in the oven, then toss with fresh sauce. |
| Freezing (with sauce) | Not recommended | Sauce can make the cauliflower soggy when thawed. Better to freeze separately. |
Top Tip
Use Fresh Orange Juice: It makes a big difference in flavor compared to bottled.
- Don’t Skip the Panko: Panko breadcrumbs give the best crunch.
- Serve Immediately After Tossing in Sauce: Keeps the cauliflower from turning soggy.
- Customize Spice Level: Add or reduce red pepper flakes depending on your preference.
More cauliflower Recipes
Looking for other recipes like this? Try these:
- Air fryer Buffalo Cauliflower Wings
- Korean Fried Cauliflower Air Fryer (Cheesecake Factory Copycat)
Ingredients
- For the Cauliflower:
- 1 head cauliflower, cut into bite-sized florets about 3 cups
- 1 cup all-purpose flour or substitute gluten-free or whole-wheat flour
- 1 cups water or milk for richer batter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup panko breadcrumbs
- For Topping (Optional):
- Sliced scallions
- Sesame seeds
- For the Orange Sauce:
- 2 teaspoons oil neutral oil like canola or vegetable
- 3 dried red chilies, broken into pieces
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1-½ cups fresh orange juice freshly squeezed preferred
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons sugar
- 2 tablespoons cornstarch + 2 tablespoons water to make a slurry
Instructions
- Prep the Batter:In a large bowl, whisk together flour, water (or milk), salt, garlic powder, and black pepper until smooth.
- Add the cauliflower florets into the batter. Gently fold to coat all florets completely.In a separate shallow bowl, pour out the panko breadcrumbs.
- Coat the Cauliflower:One at a time, lift each battered floret, let the excess drip off, then roll it in the panko to coat thoroughly.
- Bake or Air Fry:To Bake:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or use a lightly greased wire rack.
- Place coated florets in a single layer.
- Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- To Air Fry:
- Preheat air fryer to 400°F (200°C) for 3 minutes.
- Place florets in a single layer in the basket (work in batches if needed).
- Air fry for 12-15 minutes, shaking halfway through, until crispy and browned.
- Make the Orange Sauce:In a small saucepan, heat 2 teaspoons oil over medium heat.
- Add the broken dried red chilies first and sauté for about 20 seconds until fragrant (don’t burn them!).
- Add the minced garlic and grated ginger next. Sauté for another 30 seconds until aromatic.
- Pour in the orange juice, soy sauce, rice vinegar, and sugar.
- Bring the mixture to a light boil, stirring occasionally.
- In a small bowl, mix cornstarch and water to make a slurry.
- Stir the slurry into the boiling sauce and cook for 1-2 minutes, until it thickens into a glossy, sticky glaze.
- Turn off the heat once thickened.
- Combine and Serve:Immediately toss the hot, crispy cauliflower florets into the sauce until well coated.
- Garnish with sliced scallions and sesame seeds if using.
- Serve fresh for the ultimate crispy-sticky magic!
Video
Nutrition
Ingredients
- For the Cauliflower:
- 1 head cauliflower, cut into bite-sized florets about 3 cups
- 1 cup all-purpose flour or substitute gluten-free or whole-wheat flour
- 1 cups water or milk for richer batter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup panko breadcrumbs
- For Topping (Optional):
- Sliced scallions
- Sesame seeds
- For the Orange Sauce:
- 2 teaspoons oil neutral oil like canola or vegetable
- 3 dried red chilies, broken into pieces
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1-½ cups fresh orange juice freshly squeezed preferred
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons sugar
- 2 tablespoons cornstarch + 2 tablespoons water to make a slurry
Instructions
- Prep the Batter:In a large bowl, whisk together flour, water (or milk), salt, garlic powder, and black pepper until smooth.
- Add the cauliflower florets into the batter. Gently fold to coat all florets completely.In a separate shallow bowl, pour out the panko breadcrumbs.
- Coat the Cauliflower:One at a time, lift each battered floret, let the excess drip off, then roll it in the panko to coat thoroughly.
- Bake or Air Fry:To Bake:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or use a lightly greased wire rack.
- Place coated florets in a single layer.
- Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
- To Air Fry:
- Preheat air fryer to 400°F (200°C) for 3 minutes.
- Place florets in a single layer in the basket (work in batches if needed).
- Air fry for 12–15 minutes, shaking halfway through, until crispy and browned.
- Make the Orange Sauce:In a small saucepan, heat 2 teaspoons oil over medium heat.
- Add the broken dried red chilies first and sauté for about 20 seconds until fragrant (don’t burn them!).
- Add the minced garlic and grated ginger next. Sauté for another 30 seconds until aromatic.
- Pour in the orange juice, soy sauce, rice vinegar, and sugar.
- Bring the mixture to a light boil, stirring occasionally.
- In a small bowl, mix cornstarch and water to make a slurry.
- Stir the slurry into the boiling sauce and cook for 1–2 minutes, until it thickens into a glossy, sticky glaze.
- Turn off the heat once thickened.
- Combine and Serve:Immediately toss the hot, crispy cauliflower florets into the sauce until well coated.
- Garnish with sliced scallions and sesame seeds if using.
- Serve fresh for the ultimate crispy-sticky magic!
