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Vegan Glazed Orange Cauliflower “Chicken”


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  • Author: Julie
  • Total Time: 45 minutes
  • Yield: 3 servings 1x
  • Diet: Vegan

Description

These crispy vegan orange cauliflower “chicken” pieces are coated in a sweet, tangy orange glaze, offering a delicious twist on a Chinese takeout classic. With a crispy coating and a rich, flavorful glaze, this recipe is perfect for anyone craving a plant-based alternative to orange chicken.


Ingredients

Scale
  • 2 raw small heads of cauliflower (around 3 cups of florets, or 650g)
  • Neutral oil (for frying)

Batter:

  • 1/2 cup all-purpose flour
  • 1 tbsp corn starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 cup room temperature water

Breading:

  • 1 1/2 cups bread crumbs
  • 1/2 cup desiccated coconut (or sub more bread crumbs)

Glaze:

  • 1 cup orange juice (from 2 navel oranges, or orange juice of choice)
  • 1 tsp orange zest
  • 24 tbsp maple syrup (or another liquid sweetener, adjusted for sweetness)
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar (or distilled white vinegar)
  • 2 tbsp room temperature water

Cornstarch Slurry for Glaze:

  • 2 tbsp cornstarch
  • 4 tbsp room temperature water

For Cooking and Serving:

  • Extra orange slices
  • Sesame seeds (for garnishing)
  • Steamed rice

Instructions

  • Prepare the cauliflower: Break the cauliflower into florets and set aside.
  • Prepare the batter: In a bowl, mix together the flour, corn starch, baking powder, and salt. Gradually add the water and whisk until smooth.
  • Bread the cauliflower: Coat each cauliflower floret in the batter, then dredge in the bread crumbs (and desiccated coconut, if using).
  • Fry the cauliflower: Heat neutral oil in a frying pan over medium-high heat. Fry the battered cauliflower in batches until golden brown and crispy. Remove and place on paper towels to drain excess oil.
  • Make the glaze: In a small saucepan, combine the orange juice, orange zest, maple syrup, soy sauce, rice vinegar, and 2 tbsp water. Bring to a simmer over medium heat.
  • Thicken the glaze: In a separate bowl, mix the cornstarch and remaining water to create a slurry. Slowly add this mixture to the simmering glaze and cook for another 2-3 minutes until it thickens.
  • Coat the cauliflower: Once the glaze is thickened, toss the crispy cauliflower florets in the glaze until fully coated.

 

  • Serve: Garnish with sesame seeds and extra orange slices. Serve over steamed rice for the full experience.

Notes

  • You can bake the cauliflower instead of frying for a healthier version. Just bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
  • Adjust the sweetness of the glaze by adding more or less maple syrup.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course, Snack
  • Method: Frying (or baking, if preferred)
  • Cuisine: Chinese, Fusion