Description
These crispy, golden cauliflower bites are coated in a tangy, sweet orange glaze that’s reminiscent of the popular Panda Express orange chicken. A vegan twist on the classic, this dish is perfect for a main course or snack! You can also opt to bake the cauliflower instead of frying for a lighter option.
Ingredients
Scale
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Cauliflower:
- 2 small raw heads of cauliflower (about 650g), cut into florets
- Neutral oil for frying (or spray if baking)
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Batter:
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup room temperature water
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Breading:
- 1½ cups bread crumbs
- ½ cup desiccated coconut (or substitute with more bread crumbs)
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Glaze:
- 1 cup orange juice (from about 2 navel oranges or orange juice of choice)
- 1 teaspoon orange zest
- 2–4 tablespoons maple syrup (or other liquid sweetener, adjust to taste)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar (or distilled white vinegar)
- 2 tablespoons room temperature water
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Cornstarch Slurry for Glaze:
- 2 tablespoons cornstarch
- 4 tablespoons room temperature water
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For Cooking and Serving:
- Extra orange slices (for garnish)
- Sesame seeds (for garnish)
- Steamed rice (for serving)
Instructions
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Prepare the Cauliflower:
- Cut the cauliflower into small florets, discarding the leaves and stems.
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Make the Batter:
- In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and water until smooth.
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Coat the Cauliflower:
- Dip the cauliflower florets into the batter, making sure they are fully coated.
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Bread the Cauliflower:
- After coating in the batter, roll each floret in the bread crumbs mixed with desiccated coconut. Ensure they are evenly coated on all sides.
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Cook the Cauliflower:
- Frying Option: Heat a neutral oil in a deep pan over medium-high heat. Fry the cauliflower in batches for about 3-4 minutes per side, until they’re crispy and golden brown. Remove them from the oil and place them on a paper towel to drain any excess oil.
- Baking Option: Preheat the oven to 425°F (220°C). Place the breaded cauliflower on a baking sheet lined with parchment paper. Lightly spray with oil and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
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Prepare the Glaze:
- In a small saucepan, combine the orange juice, orange zest, maple syrup, soy sauce, rice vinegar, and water. Bring it to a simmer over medium heat.
- In a separate bowl, whisk together the cornstarch and water to form a slurry. Add this slurry to the simmering glaze, stirring constantly. Continue to cook for 2-3 minutes, or until the glaze thickens.
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Combine Cauliflower and Glaze:
- Once the cauliflower is cooked, toss it in the orange glaze, making sure each piece is evenly coated.
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Serve:
- Serve the glazed cauliflower on a plate, garnished with orange slices and sesame seeds. Serve with steamed rice for a complete meal.
Notes
- For a lighter option, you can bake the cauliflower instead of frying it. The breading will still get crispy in the oven.
- If you prefer a spicier version, you can add a pinch of chili flakes to the glaze for some heat.
- The glaze can be made in advance and stored in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: 3 servings
- Method: Main Course, Snack
- Cuisine: Chinese, Fusion