Better Than Takeout Vegan Orange Cauliflower
Ingredients
Cauliflower batter
- 1 head cauliflower, cut into florets
- 1 cup brown rice flour or GF all purpose flour
- 1 cup water or plant milk
- 1 tablespoon liquid aminos
- 2 tablespoons orange juice
- 1/2 teaspoon garlic powder
Sauce
- 3/4 cup orange juice
- 1/2 cup water
- 1 tablespoon orange zest
- 1-inch piece ginger
- 2 garlic cloves
- 1 tablespoon chili garlic sauce
- 1/4 cup rice vinegar
- 1-2 tablespoons liquid aminos or soy sauce
- 1/4 - 1/3 cup swerve, coconut sugar or sweetener of choice
- crushed red peppers, to taste
- 1 teaspoon tapioca flour (or cornstarch) + 2 tablespoons water
Serving suggestions
- green onions, chopped
- broccolini, steamed
- shirataki rice (for lower carb) or jasmine rice
Preparation
Combine ingredients for batter in a large bowl. If it’s too thick, add extra liquid. Pour in cauliflower and toss. One by one, transfer cauliflower to two parchment-lined baking sheets, letting excess batter drip off. Do not overcrowd. Bake at 400°F for 30 minutes. Rinse and dry the bowl, set aside.
Purée sauce ingredients except tapioca flour in a blender until smooth. Pour into a small saucepan over low heat. Adjust spice, sweetness, and saltiness to your liking. Simmer for 5-10 minutes. Combine water and tapioca flour and stir into sauce to thicken.
Remove cauliflower from oven and pour into large bowl. Pour sauce over and toss to coat. Add green onions and serve.
