Orange Cauliflower
Orange cauliflower is a vegetarian version of the popular Chinese dish orange chicken. The best part of this vegan cauliflower appetiser is that the battered florets are not deep-fried, they are rather baked to make it a healthy dish.
Servings: 4 portions
Calories: 227kcal
Equipment
- 1 Whisk
- 2 Small Bowls
- 2 spoons
- 1 Skillet/Frying Pan
- 1 Spoon
Ingredients
1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For baked cauliflower
- 405 gms (or) 3 cups (or) 1 head cauliflower cut into bite-size florets
- 1 bowl boiling water
- 90 gms (or) ½ cup plain flour/ all purpose flour
- 30 gms (or) 3 tablespoons corn flour/corn Starch
- 1 teaspoon paprika adjust to taste
- salt as required
- ¾ cup water as required to make a batter
- 2 teaspoons oil
For orange sauce
- 1 cup orange juice
- 1 teaspoon soy sauce
- ½ teaspoon vinegar
- 1 tablespoon chilli sauce/hot sauce
- 1 teaspoon sesame oil
- 1 teaspoons corn flour/corn starch
- ⅓ cup water add more if required
- 2 teaspoons olive oil
- 2 cloves (or) 1 teaspoon garlic finely chopped
- ½ inch (or) ½ teaspoon ginger finely chopped
- 2 teaspoons brown sugar
- 2-3 spring onions chopped
- 1 teaspoon sesame seeds
Instructions
For baked cauliflower
- Wash and cut the 405 gms (or) 3 cups (or) 1 head cauliflower into bite-size florets.405 gms (or) 3 cups (or) 1 head cauliflower
- Put the florets in a deep bottomed container, pour 1 bowl boiling water over the florets until they are submerged and close the container with a lid/plate. Let it sit for 10-15 minutes.405 gms (or) 3 cups (or) 1 head cauliflower
- Drain the water and leave the florets in the colander to remove any excess water.
- Transfer the florets onto a kitchen towel to remove any excess water.
- Preheat the oven to 200C (395F)
- Meanwhile, combine 90 gms (or) ½ cup plain flour/ all purpose flour, 30 gms (or) 3 tablespoons corn flour/corn Starch, salt and 1 teaspoon paprika in a large bowl.90 gms (or) ½ cup plain flour/ all purpose flour, 30 gms (or) 3 tablespoons corn flour/corn Starch, salt, 1 teaspoon paprika
- Add ¾ cup water gradually and whisk to make a batter.¾ cup water
- Dip the florets in the batter and coat well.405 gms (or) 3 cups (or) 1 head cauliflower
- Arrange the florets in a lined baking tray with little spacing between florets. Spray/apply 2 teaspoons oil on battered florets.
- Place the baking tray in the oven and bake for 20-25 minutes or until the florets are crispy turning them half way through to ensure even baking.
- Take the tray out of the oven and put it on the cooling rack.
To make an orange sauce
- Combine the 1 cup orange juice, 1 teaspoon soy sauce, ½ teaspoon vinegar, 1 tablespoon chilli sauce/hot sauce and 1 teaspoon sesame oil in a bowl.1 tablespoon chilli sauce/hot sauce, 1 teaspoon soy sauce, ½ teaspoon vinegar, 1 cup orange juice, 1 teaspoon sesame oil
- To make cornflour slurry, combine 1 teaspoons corn flour/corn starch and ⅓ cup water in another small bowl. Keep it aside.1 teaspoons corn flour/corn starch, ⅓ cup water
- Heat the 2 teaspoons olive oil in a pan over medium-high heat.2 teaspoons olive oil
- Once the oil is hot, sauté the 2 cloves (or) 1 teaspoon garlic and ½ inch (or) ½ teaspoon ginger for a few seconds until fragrant.½ inch (or) ½ teaspoon ginger, 2 cloves (or) 1 teaspoon garlic
- Now slightly reduce the heat, add the orange juice mixture, 2 teaspoons brown sugar, cornflour slurry and stir well.2 teaspoons brown sugar
- Simmer it for 5 minutes until the sauce bubbles, slightly thicken and become sticky.
- Add the baked florets and toss well until they are well coated with orange sauce.
- Finally, mix in 2-3 spring onions.2-3 spring onions
- Enjoy the delicious orange cauliflower topped with 1 teaspoon sesame seeds on its own or with rice.
Notes
Orange juice: Use freshly squeezed orange juice as store-bought juice may contain unnecessary preservatives and artificial sweeteners. Moreover, fresh orange juice imparts amazing flavour and taste to this orange cauliflower recipe.
Boiling water: Soaking cauliflower florets in boiling water helps to remove any stubborn dirt and reduce the baking time.
Salt: I haven't added salt in either orange sauce, as the soy sauce has added salt and so has the baked cauliflower. However, be mindful if you consider adding salt to an orange sauce.
Orange sauce: Prepare the orange sauce while the cauliflower is baking. The sauce takes less than 10 minutes to make, so start making it when the cauliflower is halfway through baking.
Baking time: Keep an eye on the florets while baking, as the baking time may vary with different ovens.
Even cooking: Flip the florets halfway through to ensure even baking.
Sufficient sauce: Use just enough sauce to coat the baked cauliflower. Put the remaining sauce in a bowl so anyone who chooses to have extra sauce can use it. Alternatively, store it in an airtight container in the fridge to use for the next batch of orange cauliflower if you plan to cook in a couple of days.
Sesame oil: It infuses a rich, nutty flavour and elevates the authentic Asian flavours of the dish.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
Calories: 227kcal | Carbohydrates: 39g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 210mg | Potassium: 493mg | Fiber: 3g | Sugar: 10g | Vitamin A: 235IU | Vitamin C: 87mg | Calcium: 48mg | Iron: 2mg
