Spicy crispy orange cauliflower
vegan friendly, dairy-free, refined sugar-free
Ingredients
- Ingredients for the cauliflower 1/2 head cauliflower, cut into bite-sized florets2 cups panko breadcrumbs1/2 cup flour1/2 cup dairy-free milk
- Ingredients for the sauce 2 tbsp water100 g / 1/4cup + 2 tbsp freshly squeezed orange juice30 g / 1/4 cup coconut sugar2 1/2 tbsp rice vinegar25 g / 1/8 cup soy sauce or tamari1 clove garlic, minced1 tsp ginger, minced2 tsp sriracha / ketchup for milder1 tsp ketchup2 tsp corn starch2 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.