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This vegan gluten-free crispy Orange Cauliflower is so addictive that you will want it for every dinner. delicious, easy and must make. Can be soy-free
I told you all about all the amazing people that will drop by on the blog right.. Its Wednesday and a day to celebrate eating awesome food even with restrictions. Cara at Fork And Beans, the place where you can find hope and allergy-friendly candy that you can gobble up any day.
Cara whips up adorable things like these pretty mini Valentine Doughnuts, cracked Egg Easter Cupcakes! and these Nachos(pictured below). Dont let these Nachos fool you. These are Dessert Nachos. At Fork & Beans, you never have to go without all the goodies you love. Cara provides gluten, dairy and egg free candy, cookies, holiday treats, savories and what not.
Thank you for the lovely guest post Cara. I definitely need these crispy caulis in my life. I heart Cauliflower.
Over to Cara. 🙂
You don’t need me to tell you about Richa’s natural talent to not only create some of the most beautiful vegan recipes on the internet but also how she is one of the kindest souls walking on this planet. But I’m going to anyway. I’m a huge Richa fan and I find myself constantly inspired by her. So because of that I wanted to create for her one my most tasty dinner recipes to date.
I might create recipes that are gluten, egg, and dairy-free but I by no means claim to always be healthy with the way I choose to make said recipes. Sometimes, for one who is limited in what they can eat, it’s kind of nice to be able to eat those foods similar to what you once remembered it tasting like. Good ol’ fried Chinese food is no exception. Sometimes a girl has gotta splurge…
Nothing is better for the body, mind, and soul than a fried vegetable. At least that is the truth according to me. And let me tell you, this is one fried dinner that will not disappoint (it’s ridiculously good!) Here’s to feeling better, friend!
Adapted from E-how
Cara's Crispy Orange Cauliflower. Vegan Glutenfree Recipe
This vegan gluten-free crispy Orange Cauliflower is so addictive that you will want it for every dinner. delicious, easy and must make. Can be soy-free
Ingredients
- 1 small head of cauliflower, cut into small florets (I used a pre-package of cauliflower bought from Trader Joe's)
For Flour Mixture:
- 1 tbsp flaxseed meal + 2 Tb water, allow to sit until thickens
- 1/3 cup water
- 1/3 cup corn starch
- 1/4 cup Cara's gluten-free flour blend, or use wheat/other flour
- 1 tsp oil
For Orange Sauce:
- 2 Tbsp oil
- 3-4 garlic cloves, peeled and zested
- 6 green onions, thinly sliced
- zest of 1 orange + juice of orange
- 2 Tbsp soy sauce, gluten-free , or use coconut aminos to make soy-free
- 2 Tbsp rice wine vinegar
Orange Sauce Drizzle:
- 1/4 cup orange juice
- 1 tsp corn starch
- 1 tsp brown sugar
Instructions
Cauliflower:
- Blend all ingredients together until a nice batter is formed (shouldn't be too thick: think waffle batter consistency).
- While you are doing this, heat up a skillet with 1/2 c. oil on medium/high heat. Make sure it has been properly heated.
- Dip each small floret into the batter and make sure each piece is entirely covered.
- Fry in oil until completely browned. * or Bake at 425 degrees F / 220ºc for 25 to 30 minutes. Add more flour to the batter to make it thick if needed
- Allow to drain on a paper towel-lined plate.
Orange Sauce:
- In a clean skillet, heat oil and garlic for 1 minute.
- Add green onions, zest and juice. Cook another 1 minute.
- Add soy sauce and vinegar and bring to a boil. Toss in crispy cauliflower into the skillet and coat thoroughly. Keep on the pan briefly.
- Place on top of rice.
Orange Sauce Drizzle:
- In that same skillet, throw in the remainder ingredients and bring to a boil for just 1 minute, stirring constantly.
- Drizzle over orange cauliflower and rice.
- Garnish with green scallions, orange zest, and sesame seeds.
Notes
nutritional values based on one serving
Nutrition
Calories: 382kcal, Carbohydrates: 48g, Protein: 5g, Fat: 19g, Saturated Fat: 1g, Sodium: 562mg, Potassium: 470mg, Fiber: 5g, Sugar: 9g, Vitamin A: 480IU, Vitamin C: 64.4mg, Calcium: 69mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This recipe is my absolute favorite! I’ve tried both the baked and fried versions. To get the extra crispness for the baked version, I dipped each piece of cauliflower in panko breadcrumbs after coating in the mixture. The recipe is perfect!
Great!
I found your recipe through a Pin that did not lead back here. It was a dead link but I am including it here in case it helps you. https://www.pinterest.com/pin/144467100524832970/
I did let the pinner know.
Is the orange juice sweetened breakfast juice or is it pure orange juice?
you can use either.
What can we use instead of corn starch because that’s not gluten free
Thanks
Angela
Any starch would work like tapioca or arrowroot
This looks delicious! I have one question before I try to make it: Does the cauliflower have to be tender before you dip it in the batter to then transfer onto the skillet? For some reason I have a thought of it not being able to cook completely once the batter is brown.
Let me know! I’m buying the ingredients today!
Thank you
it depends on the size of the florets. small florets will cook through. If you arr unsure, steam the florets for 5 to 6 minutes before using.
We made this last night and it was amazing! We did it for our “meatless Monday” meal and definitely did not miss the meat 🙂 Thanks for sharing this awesomeness!