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aked Orange Cauliflower

Crispy Baked Orange Cauliflower That Will Wow Your Tastebuds

Enjoy a delicious twist with Baked Orange Cauliflower, a crispy vegetarian alternative inspired by classic orange chicken.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1/2 head Cauliflower Substitution: Use broccoli for a similar texture and flavor.
For the Crunchy Coating
  • 2 cups Panko Breadcrumbs Kikkoman brand is preferred for even baking. Substitution: Traditional breadcrumbs or gluten-free breadcrumbs for a gluten-free version.
  • 2 large Eggs Substitution: Flax eggs for a vegan option (1 tbsp flaxseed meal + 2.5 tbsp water = 1 egg).
For the Orange Sauce
  • 1/4 cup Orange Juice Freshly squeezed juice is preferable; can use store-bought if fresh is unavailable.
  • 2 tbsp Granulated White Sugar Substitution: Honey or agave syrup may work, but taste may vary.
  • 2.5 tbsp Vinegar White vinegar is specified, but apple cider vinegar can also be used.
  • 1/8 cup Low-Sodium Soy Sauce
  • 1 clove Garlic Substitution: Garlic powder as a last resort (1/4 tsp).
  • 1/4 tsp Ginger Substitution: Ground ginger as a substitute (1/8 tsp).
  • 1 tsp Sriracha Adjust quantity based on spice tolerance. Substitution: Use ketchup to achieve color without adding spiciness if preferred.
  • 1 tsp Ketchup
  • 2 tsp Cornstarch Substitution: Arrowroot powder can be used as a thickening agent.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Ziploc bag
  • Saucepan
  • Small bowl

Method
 

Step-by-Step Instructions for Baked Orange Cauliflower
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the eggs until well combined. Place the panko breadcrumbs in a Ziploc bag.
  3. Dip each cauliflower floret into the whisked egg, letting excess drip off, then coat with panko breadcrumbs in the bag.
  4. Arrange the coated florets in a single layer on the prepared baking sheet.
  5. Bake for 15-20 minutes until golden-brown and crispy.
  6. In a saucepan, combine orange juice, sugar, vinegar, soy sauce, garlic, ginger, and sriracha over medium heat and bring to a boil.
  7. Mix cornstarch with 2 tbsp of water until smooth and add to the boiling sauce, stirring until thickened.
  8. Drizzle the sauce over the baked cauliflower and gently toss to coat.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 200IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

For optimal texture, serve immediately after adding the sauce to prevent sogginess. Adjust spice levels in the sauce according to preference.

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