1/2 cuporange juice (bonus points if it’s freshly squeezed)
2 tsp orange zest
2 tbspbrown sugar
White rice (as desired)
Preheat oven to 450 degrees. In a large ziplock bag combine corn starch, coconut aminos or soy sauce and rice wine vinegar. Mix well. Add cauliflower florets, seal bag and toss to coat. Add flour, seal bag and toss to coat again.
Place parchment paper on a baking sheet and coat with olive oil. Add cauliflower and spread out on baking sheet. Bake in the oven for 30 minutes or until browned, flipping them to brown evenly at the half-way mark.
In a wok over medium high heat add garlic, ginger, jalapeño and remaining olive oil. Sauté until fragrant. Toss in half of the green onions. Add orange juice, remaining 3 tbsp soy sauce and 3 tbsp rice wine, brown sugar, orange zest and corn starch to a mixing bowl and stir well. Pour into the wok. Reduce by half. Add in cauliflower and mix to coat.
Serve over brown or white rice and garnish with orange slices and remaining green onions!