Chinese food lovers, you will love this tasty vegan dinner packed with vegetables. You might have already tried my Orange Tofu Recipe, so here’s the veggie version. This orange cauliflower recipe is packed with crispy, sticky pieces of cauliflower coated with a sweet orange sauce. It’s a delicious Chinese-inspired dinner loaded with vegetables, like my Szechuan Tofu or Vegan Stir Fry. We love making these regularly as it tastes delicious, even the kids love it, and it’s still (relatively) healthy!
Ingredients and Substitutions
To coat the cauliflower florets you need:
Cauliflower Head – cut into tiny 1.5-inch florets (3cm). All-Purpose Flour or white spelt flour. Panko Crumbs – This is optional but adds a crispy texture to the baked florets. Almond Milk or any plant-based milk you love. Orange Zest from a fresh, untreated orange. Garlic Powder – for flavor. You can also use crushed fresh ginger. Ginger – fresh or ground.
For the orange sauce, you will need the ingredients below:
Sesame Oil or coconut oil Garlic Cloves – crushed fresh garlic, but you can also use powdered garlic. Ginger – I used ground ginger, but you can also use crushed fresh ginger. Orange Juice – From a fresh orange. Soft Brown Sugar – You can also use demerara sugar or coconut sugar. Soy Sauce – I prefer using low-sugar soy sauce. Rice Vinegar – Or apple cider vinegar. Rice vinegar brings the best flavor. Cornstarch – You can also use tapioca starch or arrowroot flour.
How To Make Orange Cauliflower
It’s very easy to make this recipe but it takes a bit of preparation because there are many ingredients involved. But overall, no need to be an expert cook to master this delicious dinner.
Serving
Serve the orange cauliflower with:
Jasmine Rice or try my Coconut Jasmine Rice for an extra boost of flavor Rice Noodles Sesame Seeds Green Onions Red Chili Pepper Flakes
Storage Instructions
You can store this orange cauliflower recipe in the fridge for up to 3 or 4 days in a sealed container. Another option is to freeze leftovers in an airtight box where they last for one month. Thaw in the fridge and rewarm in a microwave-safe bowl or over the stove over medium heat.
Allergy Swaps
If you have food allergies, try some of the options below to adapt the recipe.
Gluten-Free – Use all-purpose gluten-free flour to coat the florets. Next, pick wheat-free soy sauce like coconut aminos or tamari sauce. Finally, use gluten-free panko crumbs or skip the crumbs. Oil-Free – You can cook all the orange sauce ingredients together, minus the oil, with great success. Nut-Free – Replace the almond milk with any plant-based milk you love, like coconut milk, oat milk, or soy milk. Corn-Free – Replace the cornstarch with tapioca starch or arrowroot flour. Both are also gluten-free.
Here are my answers to your most common questions about this recipe.
More Asian-Inspired Vegan Dinner Recipes
If you like this recipe, you’ll love these other Asian-inspired vegan dinners.
