Crispy Orange Cauliflower
Orange cauliflower is a vegetarian friendly take on Panda Express’s popular orange chicken recipe. Loaded with a sweet and spicy orange sauce, this lightened up take out classic will have your family happily eating their vegetables!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 head cauliflower, cut into bite-sized florets (about 3 cups)
- 1 cup all-purpose flour (or substitute gluten-free or whole-wheat flour)
- 1 cups water (or milk for richer batter)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- For Topping (Optional):
- Sliced scallions
- Sesame seeds
- 2 teaspoons oil (neutral oil like canola or vegetable)
- 3 dried red chilies, broken into pieces
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1-1/2 cups fresh orange juice (freshly squeezed preferred)
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons sugar
- 2 tablespoons cornstarch + 2 tablespoons water (to make a slurry)
Instructions
- 1
Prep the Batter:In a large bowl, whisk together flour, water (or milk), salt, garlic powder, and black pepper until smooth.
- 2
Add the cauliflower florets into the batter. Gently fold to coat all florets completely.In a separate shallow bowl, pour out the panko breadcrumbs.
- 3
Coat the Cauliflower:One at a time, lift each battered floret, let the excess drip off, then roll it in the panko to coat thoroughly.
- 4
Bake or Air Fry:To Bake:
- 5
Preheat oven to 425°F (220°C).
- 6
Line a baking sheet with parchment paper or use a lightly greased wire rack.
- 7
Place coated florets in a single layer.
- 8
Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
- 9
To Air Fry:
- 10
Preheat air fryer to 400°F (200°C) for 3 minutes.
- 11
Place florets in a single layer in the basket (work in batches if needed).
- 12
Air fry for 12–15 minutes, shaking halfway through, until crispy and browned.
- 13
Make the Orange Sauce:In a small saucepan, heat 2 teaspoons oil over medium heat.
- 14
Add the broken dried red chilies first and sauté for about 20 seconds until fragrant (don’t burn them!).
- 15
Add the minced garlic and grated ginger next. Sauté for another 30 seconds until aromatic.
- 16
Pour in the orange juice, soy sauce, rice vinegar, and sugar.
- 17
Bring the mixture to a light boil, stirring occasionally.
- 18
In a small bowl, mix cornstarch and water to make a slurry.
- 19
Stir the slurry into the boiling sauce and cook for 1–2 minutes, until it thickens into a glossy, sticky glaze.
- 20
Turn off the heat once thickened.
- 21
Combine and Serve:Immediately toss the hot, crispy cauliflower florets into the sauce until well coated.
- 22
Garnish with sliced scallions and sesame seeds if using.
- 23
Serve fresh for the ultimate crispy-sticky magic!