Name: Baked Orange Cauliflower “Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian-inspired
Ingredients: 1 head cauliflower, cut into 1 inch florets (about 2 lbs.); 1½ cup all-purpose flour (for seasoned flour, optional); ½ Tablespoon garlic powder (for seasoned flour, optional); 1 teaspoon salt (for seasoned flour, optional); 1¼ cup all-purpose flour (for wet batter); 1¼ cup water (for wet batter); 2 Tablespoon oil (for wet batter); 2 teaspoon salt (for wet batter); 1 teaspoon garlic powder (for wet batter); 2 teaspoon cornstarch (for wet batter); 2 oranges, juiced and 1 zested (about 1 cup juice and 1 tablespoon zest); ¼ cup ketchup; 2 Tablespoon granulated sugar (or to your preference); 1½ Tablespoon white vinegar; 1 clove garlic, minced (about 1 teaspoon); ¼ teaspoon crushed red pepper flakes (or to your preference); ½ Tablespoon cornstarch (mixed with 1 Tablespoon cold water)

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Introduction

This Baked Orange Cauliflower “Chicken” is a delicious plant-based twist on a classic favorite. Crispy battered cauliflower florets are coated in a tangy, sweet orange sauce, making it a perfect appetizer or main dish for any occasion.

A white bowl filled with small bite-sized pieces of golden fried chicken coated in a shiny orange glaze. The chicken pieces are topped with small white sesame seeds and scattered green onion bits, giving bright green pops of color. The bowl sits on a white marbled surface with two dark brown chopsticks placed next to it. Around the bowl are fresh orange slices showing bright orange flesh with a textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head cauliflower, cut into 1 inch florets (about 2 lbs.)
Seasoned flour (optional):

1½ cup all-purpose flour (or as needed)
½ Tablespoon garlic powder
1 teaspoon salt

Wet batter:

1¼ cup all-purpose flour
1¼ cup water
2 Tablespoon oil
2 teaspoon salt
1 teaspoon garlic powder
2 teaspoon cornstarch

Orange Sauce:

2 oranges, juiced and 1 zested (about 1 cup juice and 1 tablespoon zest)
¼ cup ketchup
2 Tablespoon granulated sugar (or to your preference)
1½ Tablespoon white vinegar
1 clove garlic, minced (about 1 teaspoon)
¼ teaspoon crushed red pepper flakes (or to your preference)
½ Tablespoon cornstarch (mixed with 1 Tablespoon cold water)

Instructions

Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Step 2: If using seasoned flour, combine flour, garlic powder, and salt in a bowl.
Step 3: In a separate bowl, whisk together flour, water, oil, salt, garlic powder, and cornstarch until smooth to create the wet batter.
Step 4: Dip cauliflower florets in the wet batter in small batches, shaking off any excess.
Step 5: Lightly coat the battered florets in the seasoned flour, shaking off extra flour, then place them on the prepared baking sheet. Repeat with remaining florets.
Step 6: Bake for 10 minutes, then carefully flip each floret and bake for another 10 minutes until lightly browned and tender. Baking time may vary depending on floret size and oven.
Step 7: While cauliflower bakes, prepare the orange sauce. In a bowl, mix together orange juice and zest, ketchup, sugar, and vinegar. Set aside.
Step 8: Heat a small amount of oil in a saucepan over medium-high heat. Sauté garlic and red pepper flakes until fragrant, about 30 seconds.
Step 9: Add the orange juice mixture to the pan and bring to a boil, stirring occasionally. Reduce heat to a simmer and stir in the cornstarch slurry. The sauce will thicken once it bubbles again.
Step 10: Toss the baked cauliflower with the orange sauce in a heatproof bowl.
Step 11: Garnish with green onions and sesame seeds, then serve and enjoy!

Tips & Variations

For extra crispiness, try air frying the battered cauliflower instead of baking.
Adjust the sugar and red pepper flakes in the sauce to balance sweetness and heat to your taste.
Garnish with toasted sesame seeds or chopped cilantro for added flavor and texture.
Use gluten-free flour to make the recipe gluten-free.

Storage

Store leftover baked cauliflower and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the coating crisp. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a white bowl filled with bright orange, glossy, bite-sized chicken pieces coated in a thick sauce. The chicken has a smooth, sticky texture with a sprinkling of small white sesame seeds and bits of green scallions on top. A woman's hand is holding dark wooden chopsticks, lifting one piece of chicken coated in sauce from the bowl. Next to the bowl is a vibrant orange slice with a juicy texture, and a whole orange is visible in the blurred white marbled background. The colors are warm and inviting, with a clear focus on the saucy chicken piece held by the chopsticks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cauliflower instead of frozen?

This recipe is best with fresh cauliflower cut into florets. Frozen cauliflower may release too much moisture and affect the battering and baking process.

Is the orange sauce spicy?

The sauce contains crushed red pepper flakes, which add a mild heat. You can adjust or omit the red pepper flakes to make it milder or spicier according to your preference.