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May 4

Orange Cauliflower “Chicken”. A great make-at-home version of a classic takeout favourite.

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Over the last couple of weeks I have made a real effort to cook meatless for the ever popular “Meatless Monday”. I love vegetables. They are incredibly versatile and you can take them in many directions.
Today, I was craving Chinese flavours and decided to go with a vegetarian version of one of my favourite takeout items, Orange Cauliflower “Chicken”. The sauce is the real star here as the orange flavour is front and centre and really shines through. It turned out as a fun dish that is 100% craveable. This can easily be made gluten-free and vegan by subbing out the egg and the flour. Give this one a try and let me know what you think!

Ready in: 45
Prep: 20
Servings: 4

Ingredients

  • 1 head of cauliflower broken into bite sized florets
  • Batter:
  • 1/2 cup flour
  • 2/3 cup corn starch
  • 1 tsp salt
  • 2 tsp Chinese five spice
  • 1 egg beaten
  • 1 can of soda water
  • Sauce:
  • 1 inch minced fresh ginger
  • 2 cloves of garlic, minced
  • 3 tbsp low sodium soy sauce
  • Juice and zest of 2 oranges
  • 1 tbsp red pepper flakes
  • 2 tsp rice wine vinegar
  • 2 tbsp honey
  • 1 tbsp sugar
  • 1 tbsp corn starch
  • 1 tbs pwater to mix with corn starch
  • 1 tsp sesame oil
  • 2 tsp sesame seeds to add right before tossing with cauliflower
  • 1.5 litres canola oil for frying
  • 1/2 cup toasted almonds
  • 1/2 cup sliced green onions

Instructions

  1. First step, get that cauliflower broken down into bite-sized florets.
  2. Next, let's get started on the batter. In a bowl add in the flour, corn starch, five spice, salt, egg and soda water. Mix until the batter is smooth. Set aside until ready to fry.
  3. Now let's get the sauce ready to rock. In a small saucepan add orange juice, zest, ginger, garlic, sesame oil, soy sauce, red pepper flakes, rice wine vinegar, honey and sugar. Stir together and turn the heat to medium high. While the mixture comes to simmer, in a small bowl mix corn starch and water. Once the mixture starts to simmer, whisk in the corn starch slurry. The mixture should start coming together and thicken. Remove from heat and let sit until cauliflower is fried and ready to be tossed in sauce.
  4. Ok, fry time. In a dutch over or heavy bottomed pot, bring canola oil to 350 degrees. Drop the cauliflower bit by bit into the batter and make sure each floret is fully covered. Drop battered cauliflower into hot oil and fry until golden brown. Once browned, remove and let drain on wire rack or paper towel. Repeat for all of the cauliflower.
  5. Place cooked cauliflower in a large bowl. Pour orange sauce over all and gently toss. Sprinkle with toasted almonds and green onions and serve!

Andy's