This easy, crispy orange cauliflower is a vegan take on a classic orange chicken dish you may find at your favorite Chinese restaurant.  With a sweet and sticky orange sauce glazing fried cauliflower nuggets, your whole family will go crazy for this meal!

A plate of crispy fried cauliflower on a bed of rice with vegan orange sauce drizzled over top and chop sticks on the side.

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Many years ago, before I stopped eating meat, Orange Chicken was my favorite dish to order when I went out for Chinese.  I went many years without that sweet and savory flavor until I figured out how to make this orange cauliflower, and it completely satisfied my cravings!

If you like meals with sweet sticky sauces over rice like sticky tofu, sweet and sour tofu, or teriyaki tofu, you will love this dish!

Why you’ll love this recipe

  • It’s simply delicious and satisfies your craving for orange chicken.
  • This recipe is vegan and easily made gluten-free.
  • It’s a kid-friendly family favorite that will make everyone happy.
  • You can easily make this sugar-free.

Ingredients and substitutions

  • Cauliflower Florets – I usually just buy a head of cauliflower and cut the florets into bite-sized pieces.  You can also buy a bag of ready-to-go florets.  Use fresh, not frozen, cauliflower.
  • Flour – for the batter.  You can use all-purpose wheat flour or a gluten-free flour mix.  (I find that gluten-free flour gives it a lighter and crispier texture).
  • Corn Starch – to make it crispy.  When cornstarch is fried, it gets very crispy.  You can swap this out for potato starch if needed.
  • Baking Soda and Baking Powder – a little of each helps the batter puff up and gives it a lighter feel.
  • Salt – for flavor.  You can reduce the salt for a low-sodium option.
  • Garlic Powder – for flavor.
  • Turmeric – for flavor and color.  It gives them a nice golden brown color.
  • Canola Oil – for frying the cauliflower.  You will need enough so that your nuggets can float and turn in the oil with ease.  I like canola oil because it has a very neutral taste and a light texture.  It also has a high smoke point, so it will be stable and won’t smoke or break down.  You can use any other neutral-flavored oil that you like.
  • Sesame Seeds – optional for garnish.
  • Green Onions – optional for garnish.
  • Stir-Fried Veggies – for more color, texture, and nutrition.  Broccoli, bell peppers, and green onion work well. (optional)
  • Orange Sauce – to pour over the dish.

Helpful tools

  • Deep Fryer – not totally necessary, but it makes it easier because you can control the oil temperature and use a basket to remove all the nuggets at once when they are done cooking.
  • Tongs – to drop the breaded cauliflower into the hot oil without getting too close and accidentally getting splashed.  (Don’t put the breaded cauliflower into the basket before submerging, or the batter may stick to the basket).
A white plate with white rice and vegan orange cauliflower with chopsticks on the side.

How to make orange cauliflower

Cook the Grain
  1. Cook basmati rice or any other grain you like, such as quinoa, according to the package directions.

Make the Orange Sauce

  1. Add orange juice, sugar, vinegar, starch, soy sauce, sesame oil, garlic chili sauce, ginger, and turmeric to a small saucepan and whisk.
  2. Turn the heat on to medium and stir the sauce frequently.
  3. Once it starts to bubble, stir continuously and allow it to boil for 30 seconds.
  4. Remove from heat and allow to cool for a few minutes.  (It will thicken some more as it cools off a little)

Prepare the Cauliflower

  1. Wash the head of cauliflower under running water, then shake the water off.
  2. Cut the cauliflower florets off the head into bite-sized pieces, removing the large stem in the center.  (Try to keep the pieces a similar size, so they cook at the same rate).

Make the batter

  • Put the dry ingredients in a medium-sized mixing bowl. (Flour, cornstarch, salt, garlic powder, turmeric, baking soda, and baking powder).
  • Pour in the water and stir until the batter forms a smooth paste.
  • Add the cauliflower pieces to the batter and toss until well coated.

Deep Fry the Cauliflower

  1. Heat oil to 334° F.
  2. Use tongs to pick up the coated cauliflower pieces and place them in the hot oil.  (It will bubble and spatter, so stand back.)
  3. Cook in the oil for 2-3 minutes, until the bubbling slows and the cauliflower nuggets are golden brown.
  4. Immediately remove from oil and place on a paper towel-lined plate.
  5. Serve over cooked rice, drizzled with orange sauce.

How to fry cauliflower

If you don’t have a deep fryer, you can use a saucepan filled with about 3-4 inches of oil.  A thermometer that goes up to 400°F will also be helpful.  Then use a slotted spoon or tongs to remove the cauliflower from the oil.

A collage of 4 pictures showing the process step for deep frying cauliflower in a pan.

Frying temperature – I find that 334°F is the perfect temperature to fry cauliflower.  I don’t fry it as hot as some other things, like French fries, because I want it to cook slowly enough to cook the cauliflower all the way through.  However, don’t cook it below 325° F, or it will absorb too much oil and get soggy instead of crispy.

If you don’t have a thermometer, you can test the oil temperature by cooking one piece first. You have the right frying temperature when it bubbles vigorously when you first add it, then the bubbling slows after about 2-3 minutes, and you get a crunchy, golden-brown cauliflower nugget that is cooked through.

Can I bake the cauliflower?

If you want to bake the cauliflower instead of deep-frying it, you can. It’s not as crispy or as authentic-tasting as the fried method, but it does use less oil. Place the battered cauliflower on parchment paper on a baking sheet, then bake at 425° F for 45 minutes, flipping the pieces every 15 minutes.

You can also use my roasted cauliflower nuggets recipe instead of the fried cauliflower method.

Pro Tips

  • Once you add the sauce, they will start to lose their crispiness.  Add the sauce only just before eating, or serve it on the side and dip the cauliflower nuggets into it.
  • Fresh-squeezed orange juice will give your orange sauce the best flavor.
  • If using sweet fresh oranges, you won’t need as much sugar.  Add half the suggested sugar and taste to see if it needs more.

Sauces for fried cauliflower

For more flavor variety, try drizzling my other vegan sauces over the fried cauliflower.

A top view of a white plate with crispy orange cauliflower with sesame seeds and green onions sprinkled on top

More vegan recipes

Orange cauliflower recipe

A close up of sticky orange cauliflower with sesame seeds and green onions on top.
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5 from 5 rating

Vegan Orange Cauliflower

Yield: 4
Prep: 15 minutes
Cook: 2 minutes
Total: 17 minutes
Author: Monica Davis
Breaded, deep-fried cauliflower drizzled with a Chinese-style orange glaze, served over rice or another grain. A gluten-free and vegan orange chicken alternative.
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Ingredients

For the Orange Sauce

  • 1 cup orange juice
  • 1/2 cup sugar, (1/4 cup if you use fresh-squeezed orange juice).
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce, or tamari or Bragg's Liquid Aminos for gluten-free or coconut aminos for soy-free
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ground ginger, (optional)
  • 1 teaspoon garlic chili sauce, (optional for spicy sauce)
  • 1 1/2 tablespoons cornstarch, or potato starch
  • 1 dash turmeric, for extra orange color (optional)

For the Battered Cauliflower

  • 1 head cauliflower, about 4 cups of florets
  • 3/4 cup flour, gluten-free flour mixes work great!
  • 2 tablespoons cornstarch, or potato starch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt, (reduce for lower sodium or if using seasoning with salt in it)
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon turmeric
  • 3/4 cup water

Oil For Frying

  • 3 inches oil, for frying

To serve the cauliflower

  • 4 cups cooked rice , or other grain of choice
  • 1 sprinkle sesame seeds, (optional)
  • 1 tablespoon green onions , chopped (optional)

Equipment

Instructions
 

Make the Orange Sauce

  • Add orange juice, sugar, vinegar, starch, soy sauce, sesame oil, garlic chili sauce, ginger, and turmeric to a small saucepan, then whisk.
  • Turn on the heat to medium, and stir frequently until it starts to boil.
  • Allow it to boil slowly for about 30 seconds and then remove from the heat.

Prepare the Cauliflower

  • Wash the head of cauliflower under running water, then shake off the water.
  • Cut the cauliflower florets off the head and into bite-sized pieces, removing the large stem in the center.  (Try to keep the pieces a similar size so they cook at the same rate.

Make the Batter

  • Put the dry ingredients in a medium-sized mixing bowl. (Flour, cornstarch, salt, garlic powder, turmeric, baking soda, and baking powder).
  • Pour in the water and stir the batter until smooth.
  • Put the cauliflower pieces into the batter and toss until well coated.

Deep Fry the Cauliflower

  • Heat oil to 334°F (168°C)°.
  • Use tongs to pick up the coated cauliflower pieces and place them in the hot oil.  (It will bubble and spatter, so stand back.
  • Cook in the oil for 2-3 minutes, until the bubbling slows and the cauliflower nuggets are golden brown.
  • Remove immediately from the oil and place on a paper towel-lined plate.
  • Serve over rice and drizzle with the orange sauce just before eating. (The cauliflower will lose its crispiness if it sits in the orange sauce.)

Notes

If you don’t have a deep fryer, you can use a saucepan filled with about 3-4 inches of oil.  A thermometer that goes up to 400°F (204°C) will also be helpful.  Then use a slotted spoon or tongs to remove the cauliflower from the oil.
Frying temperature – I find that 334°F (168°C) is the perfect temperature to fry cauliflower.  I don’t fry it as hot as some other things, like French fries, because I want it to cook slowly enough to cook the cauliflower all the way through.  However, don’t cook it lower than 325°F (163°C), or it will absorb too much oil and get soggy instead of crispy.
If you don’t have a thermometer, test the oil temperature by cooking one piece first. You have the right frying temperature when it bubbles vigorously when you first add it, then the bubbling slows after about 2-3 minutes, and you get a crunchy, golden-brown cauliflower nugget that is cooked through.
Note
  • If you want super crispy cauliflower, serve the orange sauce on the side and let people pour it on just before eating.
Serving: 1cup, Calories: 218kcal, Carbohydrates: 18g, Protein: 4g, Fat: 15g, Saturated Fat: 1g, Sodium: 794mg, Potassium: 481mg, Fiber: 3g, Sugar: 3g, Vitamin C: 69mg, Calcium: 59mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!

*Originally posted October 12, 2019.  Updated to include new images and more detailed instructions on 8/10/20.

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