Description

Baked Orange Cauliflower is a scrumptious and healthier alternative to traditional orange chicken, perfect for those seeking a delightful plant-based dish. This recipe features crispy cauliflower florets coated in a tangy orange sauce that balances sweetness and zest, making it an irresistible option for appetizers, side dishes, or main courses. Whether you’re hosting a dinner party or looking for a quick weeknight meal, this easy-to-make dish will impress family and friends alike. Enjoy it with rice, in tacos, or tossed in salads for versatility that suits any occasion!

Ingredients

Scale

1/2 head of cauliflower (cut into bite-sized florets)
2 cups panko breadcrumbs
2 large eggs (whisked)
1/4 cup + 2 tbsp orange juice
1/4 cup granulated sugar
2 1/2 tbsp vinegar
1/8 cup low-sodium soy sauce
1 clove garlic (minced)
1 tsp sriracha
2 tsp cornstarch + 2 tbsp water

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Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Dip cauliflower florets in the whisked egg, ensuring excess drips off.
Coat the egg-dipped florets in panko breadcrumbs by shaking them in a Ziploc bag until fully covered.
Arrange the coated cauliflower on the lined baking sheet and bake for 15-20 minutes until golden brown and crispy.
In a saucepan over medium heat, combine all orange sauce ingredients except cornstarch and water; bring to a boil while stirring.
Mix cornstarch with water separately, then add to the saucepan to thicken the sauce.
Drizzle the orange sauce over baked cauliflower before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer/Main course
Method: Baking
Cuisine: Asian-inspired

Nutrition

Serving Size: Approximately 1 cup (150g)
Calories: 220
Sugar: 10g
Sodium: 350mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 7g
Cholesterol: 70mg