Go Back
+ servings
orange cauliflower in a white bowl placed on a white table with a sliced orange on side.

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.
5 from 2 votes
Print Pin
Course: Appetizer, Side Dish
Cuisine: Asian
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 3
Calories: 250kcal
Author: Geetha



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
    • 90 gms (or) ½ cup Plain flour/ All purpose flour
    • 30 gms (or) 3 Tablesppons Corn Flour/Corn Starch
    • 1 Teaspoon Paprika
    • Salt as required
    • Water as required to make a batter

    For orange sauce

    • 2 Teaspoon Olive Oil
    • ½ inch (or) ½ Teaspoon Ginger finely chopped
    • 2 cloves (or) 1 teaspoon Garlic finely chopped
    • 1 Tablespoon Chilli Sauce/Hot Sauce
    • 1 Teaspoon Soy Sauce
    • ½ Teaspoon Vinegar
    • 1 cup Orange Juice
    • 1 Teaspoon Sesame Oil
    • 2 Teaspoons Brown Sugar
    • 1 Teaspoons Corn Flour/Corn Starch
    • Spring Onion handful
    • cup Water add more if required


    For baked cauliflower

    • Wash and cut the cauliflower into bite-size florets. 
      405 gms (or) 3 cups (or) 1 head Cauliflower
    • Put the florets in a deep bottomed container, pour 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 the plain flour, cornflour (corn starch), salt and paprika in a large bowl. 
      90 gms (or) ½ cup Plain flour/ All purpose flour, 30 gms (or) 3 Tablesppons Corn Flour/Corn Starch, Salt, 1 Teaspoon Paprika
    • Add water gradually and whisk to make a batter.
    • 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 
    • 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 orange juice, soy sauce, vinegar, chilli sauce and 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 cornflour and water in a small bowl. Keep it aside. 
      1 Teaspoons Corn Flour/Corn Starch, ⅓ cup Water
    • Heat the olive oil in a pan over medium-high heat. 
      2 Teaspoon Olive Oil
    • Once the oil is hot, sauté the garlic and 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, 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 spring onion.
    • Enjoy the delicious orange cauliflower on its own or with rice.


    Use freshly squeezed orange juice as the store-bought juice may contain unnecessary preservatives and artificial sweeteners. Moreover, fresh orange juice imparts amazing flavour and taste. 
    Soaking cauliflower florets in boiling water helps to remove any stubborn dirt and reduce the baking time. 
    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 in an orange sauce.  
    Prepare the orange sauce while cauliflower is baking. The sauce takes less than 10 minutes to make so start making it when cauliflower is halfway through baking. 
    Keep an eye on the florets while baking as the baking time may vary with different ovens.
    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 infuses a rich nutty flavour and elevates the authentic Asian flavours of the dish.


    Calories: 250kcal | Carbohydrates: 51g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 208mg | Potassium: 617mg | Fiber: 4g | Sugar: 12g | Vitamin A: 230IU | Vitamin C: 109mg | Calcium: 50mg | Iron: 2mg
    Tried this recipe?Leave your feedback and RATE THE RECIPE!
    Enjoy recipe video?Check out my YouTube channel FLAVOURS TREAT for more videos!
    Like this recipe?Join our EMAIL LIST to receive new recipes!