Spicy crispy orange cauliflower

Asian food is my favorite comfort food. Especially if it’s homemade, plant-based, spicy, healthy and delicious!

I prepared this for my family and nobody was able to find out they were eating cauliflower! I love how the sweet and spicy sauce goes well with the crispy cauliflower. It feels like cheat meal but it’s actually healthy!

I love to pair the spicy cauliflower with fluffy Jasmine rice for a balanced meal, but you can also prepare a batch of crispy cauliflower to dip in the sauce as a fingerfood or snack.

Spicy crispy orange cauliflower

vegan friendly, dairy-free, refined sugar-free
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 2 people
Author: Yukiko @foodie.yuki

Ingredients

Ingredients for the cauliflower

  • 1/2 head cauliflower, cut into bite-sized florets
  • 2 cups panko breadcrumbs
  • 1/2 cup flour
  • 1/2 cup dairy-free milk

Ingredients for the sauce

  • 2 tbsp water
  • 100 g / 1/4cup + 2 tbsp freshly squeezed orange juice
  • 30 g / 1/4 cup coconut sugar
  • 2 1/2 tbsp rice vinegar
  • 25 g / 1/8 cup soy sauce or tamari
  • 1 clove garlic, minced
  • 1 tsp ginger, minced
  • 2 tsp sriracha / ketchup for milder
  • 1 tsp ketchup
  • 2 tsp corn starch
  • 2 tbsp water

Instructions

Make the crispy cauliflower

  • Preheat the oven to 200C/ 400°F degrees.
  • Place the flour in a small bowl and the milk in another bowl.
  • Add about 1/2 cup of panko breadcrumbs into a Ziploc bag.
  • Line a baking sheet with parchment paper.
  • Dip cauliflower in flour, then in milk and shake a few times so that excess drips off. Place the dipped cauliflower florets on a tray to remove some more excess of dip.
  • Take a dipped cauliflower and place into a bag of breadcrumbs. Seal and shake a few times until it is completely covered in breadcrumbs. Repeat with all the florets. Don't place more than 4-5 florets in the bag to guarantee an even coverage.
  • Add 1/2 cup of bread crumbs to refill the bag when needed.
  • Remove and place onto baking sheet. Bake for about 15-20 minutes or until golden brown and crunchy. 

Make the sauce

  • While the cauliflower is baking, make the sauce.
  • Using a small saucepan, add all ingredients listed except the two last ingredients of the (2 tbs water and 2 tbsp cornstarch).
  • Bring sauce to a low boil, stirring constantly. In a small bowl, completely dissolve cornstarch in water, then add to the mixture.
  • Stir until sauce boils again and cook until sauce thickens.
  • Drizzle sauce over cauliflower.
  • Add fresh chopped scallions, chopped peanuts, sesame seeds and lemon zest. Serve with Jasmine rice.

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