Sweet + Sticky Orange Cauliflower
2022 Meal No. 4: Sweet + Sticky Orange Cauliflower
Make orange chicken, but make it healthy + make it vegetarian. It’s the evening theme. Orange Chicken is one of those things where I actually wonder - is there anyone that doesn’t like it? It’s so yummy + feels so comforting. And that sauce with the spicy red peppers - ugh I just want the little orange chicken pieces to be swimming in it. That’s the same energy I’m bringing to this at-home, vegetarian variation, and the sauce is key. True story - I have PTSD from homemade orange chicken. Always loved it from a restaurant (& I still do), but it’s something about the sauce when it doesn’t come from a bonafide Chinese restaurant. My mom, bless her, used to make her own variation because I loved the Panda Express version so so much, and frequenting Panda Express wasn’t her vibe. Point being, her sauce was just not it. It had this very…..healthy taste that was more Weight Watchers + less orange chicken. I so appreciate her efforts, but I would not settle for this subpar sauce in my own attempt at orange chicken - except we’re using cauliflower..
My at-home variation - Sweet + Sticky Orange Cauliflower over rice. A dish that so closely mirrored the classic I was thoroughly impressed - layered with flavors of orange + garlic + soy. An Asian flavor trifecta, and the sauce came together with fresh orange + red chiles for a perfectly robust + sticky sauce. This sauce is the foundation of the whole dish. So perfectly satisfying to dive into, and truly very easy dish to prepare.
No dip + dredge…..& that’s a good thing
The base of the whole thing are these crispy + hearty cauliflower pieces. This is the easiest breaded cauliflower nugget ever prepared. Usually I dip + dredge, and then then dip + dredge again, but this is more the style of throw it all in the mixing bowl, toss it together, and call it a day. For this recipe, you literally toss the cauliflower with beaten eggs in large bowl, tossing for several minutes to make sure all of the cauliflower is coated in egg, and then add the panko breadcrumbs into the bowl and toss. The panko definitely gets a little soggy, but it crisps right up in the oven. The whole toss it all in a bowl sounds like a bit of suspect plan (totally self admitted), but man - it was simple + the end result is pretty freaking great. The cauli turned into veggie nuggets that we’re hearty + crunchy enough to stand up to the sticky “orange chicken” sauce.
Sauce boss
As said initially, the key to the whole thing is the sauce. The sweet and sticky orange sauce that is perfectly sweet + citrusy with a savory soy sauce undertone, and thick enough to really coat the cauliflower pieces.
This is a fresh orange sauce with punchy orange flavor. Fresh orange juice + a generous portion of orange zest definitely makes the flavor come through, and combined with fresh garlic + a red jalapenos is the foundation for fresh sauce. I add in plenty of other Asian sauces, and the spicy garlic sauce + soy add the spicy Asian flare for a sweet heat kinda vibe.
I tried this sauce a few ways - the variable being the sweetener. With so much soy + spicy stuff, it needs something to sweeten it all back up. My secret ingredient - maple syrup. So not Asian, but so perfect. And truth be told I love the agave + maple blend from TJs (what I constantly stock in my pantry), so that’s what I used.
Consistency is key
This sauce is cooked to be thick + rich, and the result is sauce that just coats the cauliflower pieces. Be warned - the corn starch does kind of seize up when you add it to the sauce, which feels scary, but keep it over the heat + just keep whisking. It will melt down and emulsify, coming together for a perfectly thick + smooth sauce.
The Asian cravings hit hard at our house, and the result is that stir fries of any kind are a pretty common go to. This was a fun way to mix it up - we served it with a “kitchen sink” fried rice and some fresh veggies, creating little rice bowls featuring our orange cauliflower. Nothing fancy by any means, but so fun to transform a childhood favorite into something vegetarian + light. A great little homemade meal to ring in a Friday at home - stir fry, Book of Boba Fett, + light sabor chopsticks. Perfect!
For the cauliflower
1 head of cauliflower, cut into florets
3 eggs
1 1/4. c. panko breadcrumbs
2 tbsp EVOO
4 cloves garlic
2 tsp. corn starch
1/3 c. soy sauce
1 tbsp rice vinegar
2 oranges, juiced + 1 orange zested
1 red jalapeño, minced
1-2 tbsp maple syrup
1 tbsp sweet chili garlic sauce
1 tbsp spicy chili garlic sauce
1 bunch of scallions (thinly sliced) + sesame seeds for garnishing
Turn the oven to 425. Prep a baking sheet by lining it with parchment + lightly greasing the parchment with EVOO or a non-stick spray.
Whisk the 3 eggs in a large bowl. Add the cauliflower + toss to coat, mixing for 3-5 minutes (you want the cauliflower to be totally coated in egg). Add in the panko + continue mixing to coat. Lay in an even layer and bake for 15 minutes. After 15 minutes, broil on high for 3-5 minutes.
Place a large skillet over medium heat with the EVOO + the garlic. Cook for 2-3 minutes. Mix corn starch with 2 tbsp of water in a separate dish (consistency should resemble a watery paste) and add that to the pan. Whisk (it will get a little lumpy), add in the orange juice, soy sauce, and rice vinegar. The sauce should come together and become smooth. Turn the heat to low. Whisk in the zest, jalapeño, and 2 other sauces. Keep over low heat for 12-15 minutes, stirring occasionally.
When the cauliflower is done cooking, add the florets to the sauce and toss. Transfer to a serving platter or over a bed of rice. Garnish with sliced scallions + sesame seeds.
