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
Scale
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.
