A breaded deep-fried cauliflower drizzled with a Chinese style orange glaze served over a bed of rice or other grain. A gluten-free and vegan orange chicken alternative.
Add orange juice, sugar, vinegar, starch, soy sauce, sesame oil, garlic chili sauce, ginger, and turmeric to a small saucepan and stir with a whisk.
Turn on 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 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 (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.
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.)
Video
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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. 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.Note:
If you want super crispy cauliflower, serve the orange sauce on the side and let people pour it on just before eating.