If you love vibrant flavors and crispy textures, you are going to adore this Vegan Glazed Orange Cauliflower “Chicken Recipe”. It’s an exciting, plant-based twist on classic orange chicken, where tender cauliflower florets take center stage, coated in a crunchy, coconut-infused crust and drenched in a luscious, sticky orange glaze. This dish isn’t just a meal—it’s a celebration of bright citrus notes balanced with a hint of sweetness and umami, making every bite utterly irresistible. Whether you’re vegan, vegetarian, or simply curious, this recipe promises a mouthwatering experience that feels indulgent yet wholesome.
Ingredients You’ll Need
Putting together this Vegan Glazed Orange Cauliflower “Chicken Recipe” is wonderfully straightforward thanks to a handful of simple yet purposeful ingredients. Each one plays a vital role in building the perfect texture, tangy sweetness, and satisfying crunch you want from this dish.
- Cauliflower florets (2 small heads): The star of the recipe, they provide a tender base that crisps up beautifully.
- Neutral oil for frying: Essential for getting that golden, crunchy exterior without overpowering flavors.
- All-purpose flour (1/2 cup): Helps create the light batter that holds the coating on the cauliflower.
- Cornstarch (1 tbsp plus extra for glaze slurry): Adds crispness to the batter and thickens the glaze perfectly.
- Baking powder (1 tsp): A little lift in the batter keeps the coating airy and delicate.
- Salt (1 tsp): Brings everything into balanced flavor territory.
- Room-temperature water (various amounts): For mixing the batter and glaze to just the right consistency.
- Bread crumbs (1 1/2 cups): The crunchy coating that gives a satisfying bite.
- Desiccated coconut (1/2 cup): Adds subtle sweetness and tropical flair to the crust; optional substitute with extra breadcrumbs.
- Orange juice (1 cup): Freshly squeezed for bright, natural citrus flavor.
- Orange zest (1 tsp): Intensifies the orange notes with aromatic oils.
- Maple syrup (2-4 tbsp): Sweetens the glaze with a rich, natural depth—you can adjust to taste.
- Soy sauce (3 tbsp): Brings savory umami, balancing the glaze perfectly.
- Rice vinegar or distilled white vinegar (2 tbsp): Adds a gentle tang to brighten the sauce.
- Extra orange slices and sesame seeds: Perfect for garnish and visual appeal.
- Steamed rice: Your ideal side that comforts and completes the meal.
How to Make Vegan Glazed Orange Cauliflower “Chicken Recipe”
Step 1: Prepare the Glaze
Start by whisking together the orange juice, orange zest, maple syrup, soy sauce, and vinegar in a small bowl. This vibrant glaze brings that perfect blend of tartness, sweetness, and depth. In a separate tiny bowl, mix the cornstarch with water to create a slurry. Set both mixtures aside for later. This prep helps everything come together quickly once the cauliflower is ready.
Step 2: Make the Batter and Breadcrumb Mix
In one bowl, whisk the all-purpose flour, cornstarch, baking powder, salt, and room-temperature water until the batter is smooth and has no lumps. This batter is your cauliflower’s protective layer, ensuring the crunchy coating sticks well and fries up to golden perfection. In another bowl, combine the bread crumbs and desiccated coconut; the coconut adds a subtle sweetness and lends an exciting texture contrast that’s simply delightful.
Step 3: Coat the Cauliflower
Dip each cauliflower floret into the batter, allowing any excess to drip off before pressing it gently into the breadcrumb and coconut mixture. Make sure every piece is evenly coated so you get that satisfying crunch with every bite. This double layer makes the florets wonderfully crispy once fried.
Step 4: Fry the Cauliflower
Heat a generous amount of neutral oil in a large frying pan over medium heat. Test the oil by dropping a breadcrumb in—it should sizzle immediately, signaling the right temperature. Fry the coated cauliflower florets in batches; cook each piece for about 2 minutes on each side until they turn golden brown. Drain excess oil by placing the fried florets on a wire rack or paper towels. This frying step locks in moisture while creating an irresistible crispy crust.
Step 5: Make the Glaze
Using the same pan (wipe excess oil if needed), pour in the glaze mixture and heat it over medium heat. Stir continuously as you slowly add the cornstarch slurry. Simmer the sauce for 3-4 minutes until it thickens to a shiny, sticky consistency. The glaze should coat the back of a spoon and cling beautifully to the cauliflower.
Step 6: Combine and Serve
Gently toss the fried cauliflower florets in the hot glaze, ensuring each piece is evenly coated in that irresistible orange stickiness. Alternatively, serve the glaze on the side for dipping if you prefer to keep the crunch extra crispy. Garnish with toasted sesame seeds and bright orange slices for a lively presentation. Serve immediately with fluffy steamed rice to soak up any extra glaze.
How to Serve Vegan Glazed Orange Cauliflower “Chicken Recipe”
Garnishes
To finish off this dish beautifully, sprinkle toasted sesame seeds over the glazed cauliflower for a nutty crunch and visual contrast. Adding a few fresh orange slices not only elevates the look but infuses tiny bursts of fresh citrus aroma. These simple touches make your presentation pop and highlight the orange theme splendidly.
Side Dishes
Steamed rice is the classic and perfect accompaniment to this Vegan Glazed Orange Cauliflower “Chicken Recipe”. Its mild flavor balances the lively glaze, and it’s great for soaking up any extra sauce. You can also serve this with stir-fried greens like bok choy or snap peas for a fresh, crisp counterpoint, making your meal well rounded and nutritious.
Creative Ways to Present
For a fun twist, serve the glazed cauliflower over a bed of steamed jasmine or brown rice in a bowl, topped with chopped green onions and a drizzle of extra glaze. You could also make delicious lettuce wraps by spooning the cauliflower and glaze mixture into crisp lettuce leaves, offering handheld bites bursting with flavor. These creative presentations turn this simple recipe into a versatile star suitable for casual dinners or entertaining guests.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, store the glazed cauliflower and rice separately in airtight containers in the refrigerator. The cauliflower maintains its flavor, but to preserve the crispness, keep the glaze separate if possible. This dish will stay delicious for up to 3 days, making it great for meal prep or next-day enjoyment.
Freezing
You can freeze the cooked cauliflower separately in a single layer on a baking sheet, then transfer to a freezer-safe container or bag once frozen solid. Freeze the glaze in a separate container. This way, you can thaw and reheat portions as needed. Frozen cauliflower is best used within 1 month to ensure optimal taste and texture.
Reheating
For the crispiest results, reheat the cauliflower in a preheated oven or air fryer at 375°F (190°C) for 8-10 minutes, then toss with warmed glaze gently on the stove. Avoid microwaving if you want to maintain crispness, but it is fine for a quick reheat. Reheat the rice separately in the microwave or on the stovetop with a splash of water.
FAQs
Can I use gluten-free flour and breadcrumbs for this recipe?
Absolutely! Swap the all-purpose flour with a gluten-free alternative like rice flour or chickpea flour, and use gluten-free breadcrumbs to keep the dish safe for those with gluten sensitivities. The texture and flavor remain wonderfully satisfying.
Is it possible to bake instead of frying the cauliflower?
Yes, baking works well if you prefer a lighter version. Preheat the oven to 425°F (220°C), place coated cauliflower on a lined baking sheet, and bake for 25-30 minutes, flipping halfway through. You may not get quite the same crispiness but it’s delicious and healthier.
How can I adjust the sweetness or tanginess of the glaze?
The glaze is very flexible! Add more maple syrup if you like it sweeter, or increase the vinegar slightly for extra tang. Taste as you go to find the perfect balance that suits your palate.
Can I make this recipe nut-free?
Definitely. This recipe is naturally nut-free since it uses desiccated coconut for texture. If you don’t want coconut, simply substitute additional breadcrumbs. Just be mindful of cross-contamination if allergies are severe.
What other vegetables could I try with this glaze?
This glaze pairs beautifully with crispy tofu, seitan, or even roasted sweet potatoes. Broccoli florets or cauliflower steaks also make great alternatives if you want to switch up the texture while keeping that vibrant orange flavor front and center.
Final Thoughts
There’s something truly special about this Vegan Glazed Orange Cauliflower “Chicken Recipe” that makes it a must-try for anyone who loves bright, crispy, and flavorful meals. It’s a dish that doesn’t just satisfy your hunger but delights your senses with every bite. Whether you’re cooking for yourself, family, or friends, this recipe brings warmth and joy to the table in a way that’s both comforting and exciting. I can’t recommend enough giving it a go—you might just find your new favorite plant-based treat!
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Vegan Glazed Orange Cauliflower “Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Vegan, Asian-inspired
- Diet: Vegan
Description
This Vegan Glazed Orange Cauliflower ‘Chicken’ recipe offers a delicious plant-based alternative to traditional orange chicken. Crispy fried cauliflower florets are coated in a flavorful orange glaze made with natural sweeteners and citrus zest, delivering a tangy-sweet experience perfect for a family meal or entertaining. Served alongside steamed rice and garnished with sesame seeds and fresh orange slices, this dish is both vibrant and satisfying.
Ingredients
Cauliflower and Coating
- 2 small heads of cauliflower, cut into florets (approx. 3 cups or 650g)
- Neutral oil for frying
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup room-temperature water
- 1 1/2 cups bread crumbs
- 1/2 cup desiccated coconut (or substitute more bread crumbs)
Orange Glaze
- 1 cup orange juice (from 2 navel oranges or juice of choice)
- 1 tsp orange zest
- 2–4 tbsp maple syrup (adjust to taste)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar or distilled white vinegar
- 2 tbsp room-temperature water
- 2 tbsp cornstarch
- 4 tbsp room-temperature water
Garnish and Serving
- Extra orange slices (optional)
- Sesame seeds for garnish
- Steamed rice
Instructions
- Prepare the Glaze: Mix all the glaze ingredients—orange juice, orange zest, maple syrup, soy sauce, and vinegar—in a bowl, adjusting the maple syrup to your preferred sweetness. In a separate small bowl, combine 2 tablespoons of cornstarch with 4 tablespoons of water to create a slurry. Set both mixtures aside for later use.
- Make the Batter and Breadcrumb Mix: In a medium bowl, whisk together the flour, 1 tablespoon cornstarch, baking powder, salt, and 3/4 cup water until you get a smooth batter. In another bowl, mix the breadcrumbs and desiccated coconut thoroughly to form the coating mixture.
- Coat the Cauliflower: Dip each cauliflower floret first into the batter, ensuring it is fully coated, then roll it in the breadcrumb and coconut mixture, pressing gently to adhere the coating evenly around each piece.
- Fry the Cauliflower: Heat a neutral oil in a large frying pan over medium heat. Test the oil by dropping a breadcrumb in—it should sizzle immediately. Fry the coated cauliflower in batches, cooking each side for about 2 minutes or until golden brown and crispy. Remove and drain on a strainer or cooling rack to remove excess oil.
- Make the Glaze: Using the same pan, pour in the pre-mixed glaze and warm it over medium heat. Stir in the cornstarch slurry and simmer for 3-4 minutes, stirring frequently, until the glaze thickens to a glossy consistency.
- Combine and Serve: Toss the fried cauliflower gently in the thickened orange glaze until evenly coated, or serve the glaze on the side if preferred. Garnish with sesame seeds and optional fresh orange slices. Serve hot with steamed rice for a complete meal.
Notes
- For a gluten-free option, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Adjust the maple syrup in the glaze to control sweetness according to taste.
- Use a neutral frying oil with a high smoke point like canola or sunflower oil for best frying results.
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- The desiccated coconut adds texture and flavor but can be replaced with additional breadcrumbs if preferred.
- Leftovers can be refrigerated and reheated in an oven or air fryer to maintain crispiness.
