This easy crispy orange cauliflower is a vegan version of a classic orange chicken dish that 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!
You will LOVE this orange cauliflower because it’s…
- simply delicious and satisfies your craving for orange chicken.
- vegan and gluten-free.
- a kid-friendly family favorite that will make everyone happy.
- easy to make sugar free.
What you will need to make homemade orange cauliflower:
Ingredients:
- 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 florets ready to go. (You need to 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 the gluten-free actually has a lighter and crispier texture).
- Corn Starch – to make it crispy. When cornstarch is fried, it gets very crispy.
- Baking Soda and Baking Powder – just a little of each helps the batter puff up a little and gives it a lighter feel.
- Salt – for flavor.
- Garlic Powder – for flavor.
- Tumeric – for flavor and color. It gives them a nice golden brown color.
- Canola Oil – for frying the cauliflower in. 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.
- Orange Sauce – to pour over the dish.
- Stir-Fried Veggies – for more color, texture, and nutrition. Broccoli, bell peppers, and green onion work well. (optional)
Tools:
- Deep Frier – This is not totally necessary, but it makes it much easier because you can control the temperature of the oil and you have a basket to get out all of the nuggets at once when they are done cooking.
- Tongs – to allow you to drop the breaded cauliflower into the hot oil without getting too close and accidentally getting splashed with it. (Don’t put the breaded cauliflower into the basket before submerging, or the batter may stick to the basket).
How to make orange cauliflower:
Cook the Grain:
- Cook rice or other grain like quinoa according to package directions.
- Make the orange sauce and set aside.
Make the Orange Sauce.
Prepare the Cauliflower:
- Wash the head of cauliflower under running water then shake the water off of it.
- Cut the cauliflower florets off the head of cauliflower and into bite-sized pieces removing the large stem in the center of the head. (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, corn starch, salt, garlic powder, turmeric, baking soda, and baking powder).
- Pour in the water and stir the batter until it becomes a smooth paste.
- Put the cauliflower pieces into the batter and toss until well coated.
Deep Fry the Cauliflower:
- Heat oil to 334° F.
- Use tongs to pick up the pieces of coated cauliflower and place them into the hot oil. (It will bubble and spatter so stand back).
- Allow to cook in the oil for 2-3 minutes until the bubbling slows down and the cauliflower nuggets are golden brown.
- Immediately remove from oil and place on a paper towel-lined plate.
- Serve over cooked rice with orange sauce drizzled over top.
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. You can then use a slotted spoon or tongs to remove the cauliflower from the oil.
Frying temperature – I find that 334°F is the perfect temperature to fry cauliflower. I don’t fry it quite as hot as some other things like french fries because I want it to cook slow enough to cook the cauliflower all the way through. However, don’t cook it lower than 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 temperature of your oil by cooking one piece first. You know that you have the right frying temperature if it bubbles vigorously when you first put it in and then the bubbling slows way down after about 2-3 minutes and you have a crunchy golden brown cauliflower nugget that is cooked through.
Pro Tips for making perfect orange cauliflower:
- Once you put the sauce on, they will start to lose their crispiness. Only add the sauce just before eating or serve it on the side.
- If you want a healthier alternative to the deep-fried nuggets, you can also use my roasted cauliflower nuggets instead of the fried cauliflower.
Tips for making it great every time:
- 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 sugar suggested and taste it to see if it needs more.
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A breaded deep-fried cauliflower drizzled with a Chinese style orange glaze served over a bed of rice or other grain.
- 1 cup orange juice
- 1/2 cup sugar (1/4 cup if you use fresh-squeezed orange juice).
- 2 tbsp white vinegar
- 2 tbsp soy sauce or tamari or Bragg's Liquid Aminos for gluten-free.
- 1/2 tsp ground ginger (optional)
- 1 tsp garlic chili sauce
- 1 1/2 tbsp potato starch or corn starch
- 1 head cauliflower about 4 cups of florets
- 3/4 cup flour gluten-free flour mixes work great!
- 2 tbsp corn starch or potato starch
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt (reduce for lower sodium or if using seasoning with salt in it)
- 1/2 tsp garlic powder
- 1/8 tsp turmeric
- 3/4 cup water
- 3 inches oil for frying
- 4 cups cooked rice or other grain of choice
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Put all of the ingredients into a small saucepan and stir.
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Turn on heat to medium, and stir frequently until it starts to boil.
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Allow it to boil slowly for about 30 seconds and then remove from the heat.
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Wash the head of cauliflower under running water then shake the water off of it.
-
Cut the cauliflower florets off the head of cauliflower and into bite-sized pieces removing the large stem in the center of the head. (Try to keep the pieces a similar size, so they cook at the same rate).
-
Put the dry ingredients in a medium-sized mixing bowl. (Flour, corn starch, salt, garlic powder, turmeric, baking soda, and baking powder).
-
Pour in the water and stir the batter until it becomes a smooth paste.
-
Put the cauliflower pieces into the batter and toss until well coated.
-
Heat oil to 334°F (168°C)°.
-
Use tongs to pick up the pieces of coated cauliflower and place them into the hot oil. (It will bubble and spatter so stand back).
-
Allow to cook in the oil for 2-3 minutes until the bubbling slows down and the cauliflower nuggets are golden brown.
-
Immediately remove from oil and place on a paper towel-lined plate.
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Serve over rice and drizzle with the orange sauce.
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. You can 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 quite as hot as some other things like french fries because I want it to cook slow 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 - you can test the temperature of your oil by cooking one piece first. You know that you have the right frying temperature if it bubbles vigorously when you first put it in and then the bubbling slows way down after about 2-3 minutes and you have a crunchy golden brown cauliflower nugget that is cooked through.
