Crispy Vegan Orange Cauliflower

Yield: 2-3 Servings

Active Time: 20 minutes

Total Time: 1 hour

Ease of Preparation: Easy

Ingredients:

For the cauliflower

• 1 medium head of cauliflower

• 3/4 c a.p. flour

• 1 c water

• 2 tsp Korean spice blend

• 1 tsp garlic powder

• 1 tsp onion powder

• S&P to taste

• 1 1/2 c panko breadcrumbs

For the orange sauce

• 1 c fresh orange juice

• zest of 1 orange

• 3 tablespoons soy sauce

• 2 tablespoons rice wine vinegar

• 3 tablespoons brown sugar

• 2 cloves garlic, minced

• 1 tsp freshly grated ginger

• 1 1/2 tablespoons cornstarch

• 2 tablespoons water

Directions:

Line your air fryer or a baking sheet with parchment paper. If baking in the oven, preheat your oven to 425°F

Prepare the batter - Whisk together all the ingredients until smooth. The consistency should be like a slightly thinned pancake batter.

Pour the breadcrumbs into a separate shallow bowl.

Dip each floret into the wet batter, letting excess drip off, then roll it in the breadcrumbs to coat. Use your hands to press/squeeze the breadcrumbs into the floret.

Place the coated florets inside the air fryer or on the baking sheet in a single layer, ensuring they don't touch.

Air fry at 400°F for 15-20 minutes, flipping florets halfway through cooking. If baking, cook for 25-30 minutes, also flipping halfway through cooking.

While the cauliflower is cooking, let's make the sauce. Combine the orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, ginger and garlic in a deep skillet over medium heat. Simmer for about 2-3 minutes.

In a small bowl, whisk together the cornstarch and water until all of the cornstarch is dissolved. Pour the cornstarch slurry into the skillet while whisking. Increase the heat to medium high. Continue to whisk until the sauce becomes thick and glossy, another 2-3 minutes.

Stir in as much chili oil as you want. Give the sauce a taste and adjust the seasoning to your taste. If the sauce is too thick, whisk in 2 tablespoons of water at a time until the sauce reaches your desired consistency.

Add the crispy cauliflower to the sauce and give it a toss until all the florets are evenly coated. Garnish with scallions and sesame seeds for crunch, color and flavor.

Chef's Notes: The sauce is really up to personal taste. Taste as you go. If you want it sweeter, add more brown sugar. If you like a tangy kick, add more rice wine vinegar. If umami/savory is your thing, add more soy sauce.

The sauce will get thicker the longer it sits on the heat. Once you get the perfect consistency, remove the skillet from the heat.

Serve with jasmine rice and sliced cucumbers to make it a full meal. Enjoy, my loves!

Watch me make this recipe