Description
This Vegan Glazed Orange Cauliflower “Chicken” recipe offers a delicious plant-based alternative to traditional orange chicken. Crispy baked cauliflower florets are coated with a flavorful orange glaze, combining sweet, tangy, and savory notes. Perfect for a comforting yet healthy meal, it pairs wonderfully with rice or quinoa and is ideal for vegan and plant-based diets.
Ingredients
Scale
Cauliflower Coating
- 1 medium head cauliflower (cut into bite-sized florets)
- 3/4 cup all-purpose flour
- 1/2 cup plant-based milk (unsweetened)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1 cup panko breadcrumbs
- Cooking spray or oil for baking
Orange Glaze
- 1/2 cup orange juice (fresh or bottled)
- 1/4 cup maple syrup or agave nectar
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon orange zest
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/2 teaspoon grated ginger
- 1 clove garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
Optional Garnish
- Sliced green onions
- Sesame seeds
- Extra orange zest
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Batter and Coating: In a medium bowl, whisk together the all-purpose flour, plant-based milk, garlic powder, onion powder, and salt until you get a smooth batter. In a separate shallow bowl, place the panko breadcrumbs for coating.
- Coat Cauliflower Florets: Dip each cauliflower floret into the batter, allowing excess to drip off. Then dredge the floret in the panko breadcrumbs until well coated. Arrange the coated florets evenly on the prepared baking sheet and lightly spray with cooking oil for crispiness.
- Bake Cauliflower: Bake in the preheated oven for 25–30 minutes, flipping the florets halfway through baking to ensure they become golden brown and crispy on all sides.
- Make the Orange Glaze: While the cauliflower is baking, combine the orange juice, maple syrup, soy sauce, rice vinegar, orange zest, minced garlic, grated ginger, and red pepper flakes (if using) in a saucepan. Bring the mixture to a gentle simmer over medium heat. Stir in the cornstarch slurry and continue cooking for 1–2 minutes until the glaze thickens. Remove from heat.
- Glaze the Cauliflower: Once the cauliflower is crispy and baked, transfer it to a large mixing bowl. Pour the prepared orange glaze over the cauliflower and toss gently to coat each piece evenly with the flavorful sauce.
- Serve and Garnish: Serve the glazed cauliflower immediately, garnished with sliced green onions, sesame seeds, and extra orange zest if desired. This dish pairs beautifully with rice or quinoa for a complete meal.
Notes
- To air fry instead of bake, cook cauliflower at 400°F (200°C) for 15–18 minutes, shaking the basket halfway through for even cooking.
- For extra texture and crunch, lightly toast the panko breadcrumbs before coating the cauliflower florets.
- Feel free to adjust the level of heat by increasing or omitting red pepper flakes according to your taste.
- This recipe can be made gluten-free by replacing all-purpose flour and panko breadcrumbs with gluten-free alternatives.
Nutrition
- Serving Size: 1 portion
- Calories: 270
- Sugar: 15g
- Sodium: 530mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg