This sticky vegan orange cauliflower is crispy, sweet, and just a little spicy. It cooks in 30 minutes and tastes like takeout, but fresher. Perfect for weeknights when you want comfort food with crunch and a punchy citrus glaze.
Ingredients
- 1 cup (186 g) white rice
- 2 cups (480 ml) vegetable broth
- ¾ cup (170 ml) aquafaba (the liquid from canned chickpeas)
- 1 cup + 1 tbsp (128 g) cornstarch divided
- ½ cup (60 g) all-purpose or brown rice flour
- 2 tsp (10 g) sea salt
- 1 tsp black pepper
- 1 (2-lb [900-g]) bag cauliflower florets
- 2½ –3 cups (590–710 ml) canola or avocado oil for frying
Orange Sauce
- 3 cloves garlic
- 1 tbsp (15 ml) oil
- 1 heaping tsp minced ginger
- ½ tsp red chili flakes
- 1 cup (240 ml) orange juice
- ¼ cup (60 ml) gluten-free tamari or soy sauce
- 2 tbsp (30 ml) agave nectar
- ½ tsp sriracha
- 2 tbsp (30 ml) water
For Serving
- 2 green onions
- 2 tbsp (30 g) white sesame seeds
FRESH TIPS!
Make it healthier - Preheat the oven to 450°F (232°C). Place the dredged and coated cauliflower florets on a lined baking sheet. Bake for 15 to 20 minutes, until golden and crisp. This will increase the cook time.
Most canned chickpeas include ¾ cup (180 ml) of aquafaba, but some have closer to ½ cup (120 ml). I recommend having two cans on hand just in case.