Crispy, orange, what?! Yep, you’ve got that right. It’s Crispy Orange Cauliflower. And… before you go and click right past this one, we dare you to give it a chance. We all know that fresh, yummy cauliflower florets are one of the most versatile veggies out there, so why not crisp it up really nicely and have some fun with it? Fun is exploding with this one, that’s for sure! We toss it in a sweet, slightly spicy, and citrusy sauce to create a side dish that will instantly trick your taste buds into thinking what they’re tasting isn’t nutritious! Nutritious and delicious, that’s what it really is! You’ll never regret thinking twice about Crispy Orange Cauliflower! It’s one of the most surprisingly delicious dishes to be!
Ingredients
For the cauliflower:
- 1 cup water
- 3/4 cup flour
- 1 tablespoon sriracha
- salt, to taste
- pepper, to taste
- 1 1/2 cups panko
- 1 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1 head cauliflower, cut into bite-size florets
- green onions, optional, to taste, sliced, for garnish
- toasted sesame seeds, optional, to taste, for garnish
For the sauce:
- 1 cup fresh orange juice
- 1/3 cup coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons liquid aminos or soy sauce
- 1 orange, zested
- 1 teaspoon sriracha, optional
- 2 cloves garlic, minced
- 1/4 teaspoon ground ginger
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line a sheet pan with parchment paper.
Step 3 –In a shallow bowl, whisk the water, the flour, 1 tablespoon of the sriracha, the salt, and the pepper together.
Step 4 –In another shallow bowl, add the panko, the garlic powder, 1/4 teaspoon of the ginger, the salt, and the pepper and stir to combine.
Step 5 –Dredge the cauliflower florets, one at a time, into the sriracha mixture and shake off any excess.
Step 6 –Dredge the cauliflower florets, one at a time, into the panko mixture and shake off any excess.
Step 7 –Place the breaded cauliflower florets on the prepared sheet pan.
Step 8 –Bake the coated cauliflower florets, flipping them halfway through, until they are crispy, about 25-30 minutes.
Step 9 –While the cauliflower florets bake, in a medium saucepan over medium heat, add the orange juice, the coconut sugar, the maple syrup, the rice vinegar, the liquid aminos, the orange zest, the remaining sriracha, the minced garlic, the remaining ground ginger, and the cornstarch slurry and bring to a simmer.
Step 10 –Cook the sauce until it is fragrant, about 2-3 minutes.
Step 11 –Place the baked cauliflower florets in a bowl, cover with the sauce, and toss to coat.
Step 12 –Serve the cauliflower garnished with the green onions and the sesame seeds.
