Better Than Takeout Vegan Orange Cauliflower
Ingredients
- 1 head cauliflower, cut into florets
- 1 cup brown rice flour or gluten-free 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 for slurry
Garnishes
- green onions, chopped
- broccolini, steamed
- shirataki rice 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. Transfer cauliflower to two parchment-lined baking sheets, letting excess batter drip off. Do not overcrowd. Bake at 400 degrees Fahrenheit for 30 minutes. Rinse and dry the bowl, then set it aside.
Purée ingredients for sauce 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.
Serving suggestions
Serve with steamed broccolini and shirataki rice or jasmine rice.
