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.
Put all of the ingredients into a small saucepan and stir.
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.
Put the dry ingredients in a medium-sized mixing bowl. (Flour, corn starch, salt, garlic powder, turmeric, baking soda, and baking powder).
Heat oil to 334°F (168°C)°.
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.)
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.