Baked Orange Cauliflower "Chicken Recipe
This Baked Orange Cauliflower "Chicken" recipe offers a delicious vegetarian alternative to classic orange chicken. Tender cauliflower florets are battered, baked to a perfect crisp, and then tossed in a tangy, sweet, and slightly spicy orange sauce. It's a flavorful, plant-based dish perfect for a quick weeknight dinner that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American-Chinese Fusion
- Diet: Vegetarian
Ingredients
Battered Cauliflower
- 1 head cauliflower, cut into 1 inch florets (about 2 lbs.)
- 1½ cup all-purpose flour (or as needed)
- ½ Tablespoon garlic powder
- 1 teaspoon salt
- 1¼ cup all-purpose flour
- 1¼ cup water
- 2 Tablespoons oil
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 2 teaspoons cornstarch
Orange Sauce
- 2 oranges, juiced and 1 zested (about 1 cup juice and 1 Tablespoon zest)
- ¼ cup ketchup
- 2 Tablespoons granulated sugar (or to your preference)
- 1½ Tablespoons white vinegar
- 1 clove garlic, minced (about 1 teaspoon)
- ¼ teaspoon crushed red pepper flakes (or to your preference)
- ½ Tablespoon cornstarch (mixed with 1 Tablespoon cold water)
- Oil for sautéing
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper to prepare for baking the cauliflower.
- Mix Seasoned Flour: In a bowl, combine the 1½ cups of all-purpose flour, ½ tablespoon garlic powder, and 1 teaspoon salt to create the seasoned flour for coating.
- Prepare Wet Batter: In a separate 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 batter is completely smooth with no lumps.
- Batter and Coat Cauliflower: Working in small batches, dredge the cauliflower florets into the wet batter, shaking off any excess. Then, toss them into the seasoned flour mixture to lightly coat. Shake off the excess flour and place the coated florets onto the prepared parchment-lined sheet pan. Repeat with all florets.
- Bake Cauliflower: Bake the coated cauliflower for 10 minutes at 425°F. Then flip each floret carefully and bake for an additional 10 minutes or until they are lightly golden brown and tender. Baking times may vary slightly depending on your cauliflower size and oven.
- Prepare Orange Sauce Base: While the cauliflower bakes, mix together the fresh orange juice and zest, ketchup, granulated sugar, and white vinegar in a bowl until fully combined. Set this mixture aside.
- Sauté Aromatics & Thicken Sauce: In a saucepan over medium-high heat, add a small amount of oil and sauté the minced garlic and crushed red pepper flakes for about 30 seconds, until fragrant. Pour in the orange juice mixture and bring to a boil, stirring occasionally. Reduce heat to a simmer and stir in the cornstarch slurry (cornstarch mixed with cold water). Continue stirring until the sauce thickens and bubbles again.
- Toss Cauliflower with Sauce: Transfer the baked cauliflower florets to a heatproof bowl and toss them gently with the thickened orange sauce to coat evenly. Garnish with green onions and sesame seeds if desired, then serve immediately and enjoy your flavorful, crispy orange cauliflower!
Notes
- You can adjust the amount of sugar and crushed red pepper flakes to suit your preferred level of sweetness and spice.
- Make sure to stir the cornstarch with cold water before adding it to the sauce to avoid lumps.
- For extra crispiness, consider broiling the cauliflower for 1-2 minutes at the end of baking, watching closely to prevent burning.
- This recipe is easily doubled for larger groups and works well as meal prep for the week.
- Garnishing with green onions and sesame seeds adds a nice flavor and texture contrast.