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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
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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 prettymini 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 sheis 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 onemy most tasty dinner recipes to date.
I might createrecipes that are gluten, egg, and dairy-free but Iby no means claimtoalways be healthy with the way I choose to make said recipes. Sometimes,for one whois limited in what they can eat, it’s kind ofnice to be able to eat those foods similar towhat youonce 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 soulthan a fried vegetable. At least thatis 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 fromE-how
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5 from 5 votes
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
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Main
Cuisine: fusion
Servings: 2
Calories: 382kcal
Author: Cara
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
- ⅓ cup (83.33 ml) water
- ⅓ cup (42.67 g) corn starch
- ¼ cup (31.25 g) Cara's gluten-free flour blend or use wheat/other flour
- 1 tsp oil
For Orange Sauce:
- 2 Tbsp oil
- 3-4 (3) 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:
- ¼ cup (62 ml) 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 ½ 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
Nutrition Facts
Cara's Crispy Orange Cauliflower. Vegan Glutenfree Recipe
Amount Per Serving
Calories 382Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 1g6%
Sodium 562mg24%
Potassium 470mg13%
Carbohydrates 48g16%
Fiber 5g21%
Sugar 9g10%
Protein 5g10%
Vitamin A 480IU10%
Vitamin C 64.4mg78%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Marisa
Would ener-g egg replacer work in place of the flaxseed meal?
Reply
Richa
Yes
Reply
Alice
Do you think this would work with an air fryer? If so what settings and time would you use?
Reply
Natasha Venzke
See AlsoNigel Slater's breakfast recipes
We love this recipe!Reply
Lisa
WOW! This is phenomenal. We baked the cauliflower and took the suggestion of another commenter to coat in gluten free Panko crumbs after the batter.Substituted potato starch for the corn starch.
10 out of 10 will make this again! Thank you!!
Reply
Natasha Venzke
This is so good!Reply
Suzanne
Spectacular!Reply
Eloise
What would you recommend subbing for oil to make it oil free?
Reply
Richa
Bake the cauliflower and water saute
Reply
Jody Leighty
Does anyone have the nutritional information for this recipe? Thanks!!!
Reply
Tara
I made this tonight (exact to the recipe) and it came out perfectly!! I personally think it tastes better than the chicken. This is going in the favorites section of my cook book FOR SURE! ????Reply
Richa
yay!
Reply
Karin
I just found your blog. I have never seen such luscious vegan recipes. I can not wait to make there recipes for my kids. Truly artful!!!!
Reply
Richa
Thanks!
Reply
Michelle
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!
Reply
Richa
Great!
Reply
MPaula
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.Reply
Hannah
Is the orange juice sweetened breakfast juice or is it pure orange juice?
Reply
Richa
you can use either.
Reply
Angela
What can we use instead of corn starch because that’s not gluten free
Thanks
AngelaReply
Richa
Any starch would work like tapioca or arrowroot
Reply
Liz
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
Reply
Richa
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.
Reply
ann
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!
Reply
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