Description
This orange cauliflower is the perfect play on orange chicken; it’s vegan, delicious and easy to make.
Ingredients
Scale
For the Cauliflower:
- 1 head of cauliflower cut into florets
- 1/2 cup Bob’s Red Mill gluten free flour (normal flour works too!)
- 3 tbsp corn starch
- 3 tbsp rice wine vinegar
- 1/4 cup coconut aminos (soy sauce works too!)
- 1 tbsp olive oil
For the Sauce:
- 2 tbsp olive oil
- 4 cloves minced garlic
- 3 tbsp minced ginger
- 1 minced jalapeno
- 4 green onions diced
- 3 tbsp rice wine vinegar
- 3 tbsp coconut aminos (soy sauce works too!)
- 1 tbsp corn starch
- 1/2 cup orange juice (bonus points if it’s freshly squeezed)
- 2 tsp orange zest
- 2 tbsp brown sugar
- White rice (as desired)
Instructions
- 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!
Notes
vegan, dairy free, vegetarian