How long does orange cauliflower [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can orange cauliflower [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is orange cauliflower [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does orange cauliflower [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is orange cauliflower [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

97.4K Views 7 months ago

Orange Cauliflower
[Vegan]

LK By: Lee Khatchadourian-Reese

Author Bio

Obsessed with healthy, plant-based cooking and eating, Lee Khatchadourian-Reese is the Chief Blogger at The... Read More

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Orange Cauliflower [Vegan]

2-3

Dairy Free

Vegan

This is the ultimate orange cauliflower recipe. Even the cauliflower-hating, meat-and-potatoes-only friends of yours will love this recipe. The words "pretty damn good" and "the best I have ever tasted" will come out of their mouths. Batter up the cauliflower, fry them, and then toss them in a sweet and... Read More

Ingredients You Need for Orange Cauliflower [Vegan]

1 small head cauliflower cut into bite-size chunks
1/2 cup vegetable oil for frying

For the Batter:

1 tablespoon flaxseed meal
2 tablespoons warm water
1/3 cup cornstarch
1/4 cup all-purpose flour
1/2 teaspoon salt
1/3 cup water
1 teaspoon vegetable oil

For Orange Sauce:

1 tablespoon vegetable oil
Juice and zest of one large orange
1 large clove garlic, minced
4 green onions, sliced thin
1 tablespoon tamari sauce
1 tablespoon rice wine vinegar
Pinch of salt (to taste)

To Finish:

1/4 cup orange juice
1 teaspoon cornstarch
1 teaspoon brown sugar

To Serve:

2 cups cooked brown rice
1 green onion sliced thin (for garnish)

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How to Prepare Orange Cauliflower [Vegan]

To make the batter place the flaxseed meal in the water and set aside to thicken. Add the rest of the batter ingredients to a bowl. When the flaxseed meal has become gooey add it and stir. The batter will be about the consistency of pancake or waffle batter. Put the cauliflower chunks in the batter and toss them to ensure they are evenly coated.
While you are preparing the batter heat the 1/2 cup oil in a deep skillet over medium-high heat. When the oil is hot drop the coated cauliflower in and allow them to fry until golden brown on each side. Remove and place on a paper towel-lined plate to drain. (Note: as I did this I transferred the drained cauliflower to a baking sheet lined with parchment paper and kept them warm in a 225-degree oven so that they did not get soggy as I prepared the rest of the dish).
Once the frying is finished heat a new skillet over medium heat and add the tablespoon of vegetable oil. Add the garlic and green onion and heat for a minute or so. Add the orange juice, orange zest, tamari and rice wine vinegar and salt and bring to a boil. Add the cauliflower and toss to coat. Place on top of rice.
To finish whisk the 1 teaspoon cornstarch into the 1/4 cup of orange juice and add to the same heated skillet. Add the brown sugar and whisk until it boils (about a minute). Pour over the cauliflower and garnish with green onions.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Vicki says:

July 3, 2016 at 4:33 pm

Add the rest of the batter ingredients to a bowl? The batter ingredients are not defined. I can kinda guess which ones they would be.