If you are looking for a vibrant, flavorful, and absolutely satisfying plant-based meal, this Vegan Glazed Orange Cauliflower “Chicken” Recipe is about to become your new go-to. Imagine crispy, golden cauliflower bites glazed in a shiny, tangy orange sauce that perfectly balances sweetness and zest, all while offering that comforting “chicken-like” texture. It is a dish that delivers on taste and texture, exciting your palate with each bite and making vegan eating feel indulgent and fun, whether you’re a seasoned plant-based foodie or just exploring new tastes.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each playing a crucial role in building the layers of flavor, texture, and color that make this dish shine. From the bright orange juice to the crispy coconut-coated cauliflower, every item has a tasty purpose.
- Cauliflower florets (2 small heads): The star of the dish, providing a hearty, chicken-like bite when fried.
- Neutral oil for frying: Choose one with a high smoke point to get that perfect crispy crust perfect.
- All-purpose flour (1/2 cup): Helps create a light batter that clings beautifully to the cauliflower.
- Cornstarch (1 tbsp + additional 2 tbsp): Adds crispness to the batter and thickens the glaze for a glossy finish.
- Baking powder (1 tsp): Gives the batter a little lift, keeping the coating light and airy.
- Salt (1 tsp): Enhances all the flavors, making everything pop.
- Room-temperature water (various amounts): Ensures the batter and glaze achieve perfect consistency without lumps.
- Bread crumbs (1 1/2 cups): Provides the crunchy exterior that makes every bite irresistibly crunchy.
- Desiccated coconut (1/2 cup): Adds a subtle tropical sweetness and extra crunch, but you can double the breadcrumbs instead if preferred.
- Orange juice (1 cup): Freshly squeezed for the best flavor, lending bright citrus notes to the glaze.
- Orange zest (1 tsp): Intensifies the citrus aroma to make the glaze unforgettable.
- Maple syrup (2-4 tbsp): Adjust to your liking to balance the tang with natural sweetness.
- Soy sauce (3 tbsp): Brings a savory depth and umami that complements the orange perfectly.
- Rice vinegar or distilled white vinegar (2 tbsp): Lifts the glaze with gentle acidity to cut through the richness.
- Extra flour and slurry water (for thickening): Essential for that glossy, restaurant-quality glaze texture.
- Optional garnishes: Sesame seeds and fresh orange slices add wonderful texture and visual appeal.
- Steamed rice: Perfect for soaking up every drop of the luscious glaze.
How to Make Vegan Glazed Orange Cauliflower “Chicken” Recipe
Step 1: Prepare the Glaze
Start by mixing the orange juice, orange zest, maple syrup, soy sauce, and vinegar in a small bowl, adjusting the maple syrup until you achieve the perfect sweet-tart balance that sings with citrus brightness. Separately, whisk cornstarch with water to create a slurry that you’ll add later to thicken the glaze. Setting these aside early means when you’re ready, the glaze will come together beautifully and quickly.
Step 2: Make the Batter and Breadcrumb Mix
The batter is key for that light, crispy coat. Whisk together the flour, cornstarch, baking powder, salt, and room-temperature water until smooth and lump-free. In a separate shallow bowl, mix the breadcrumbs with desiccated coconut, which adds a surprising crunch and gentle sweetness that elevates the “chicken” bites.
Step 3: Coat the Cauliflower
Dip each cauliflower floret into the batter, ensuring it’s completely covered but not dripping, then press it into the breadcrumb and coconut mix, coating every nook and cranny. This step guarantees a crunchy crust that stays crispy after frying.
Step 4: Fry the Cauliflower
Heat a generous layer of neutral oil in a large frying pan over medium-high heat. Test the oil by dropping in a breadcrumb—when it sizzles immediately, you’re good to go. Fry the cauliflower in batches for about 2 minutes on each side until gorgeously golden brown. Then transfer to a strainer or cooling rack to drain excess oil. This process locks in texture while keeping things light.
Step 5: Make the Glaze
Using the same pan, pour in your prepared glaze ingredients and warm them over medium heat. Stirring constantly, slowly add the cornstarch slurry. Simmer the mixture for another 3 to 4 minutes until it thickens into a luscious, glossy sauce that will coat every bite with flavor.
Step 6: Combine and Serve
Toss the crispy fried cauliflower in the warm glaze, ensuring every piece is beautifully coated in shiny orange goodness. Alternatively, serve the glaze alongside for dipping. Garnish with sesame seeds and optional fresh orange slices for a pop of color and texture. Serve hot with steamed rice for a complete meal that feels like a celebration.
How to Serve Vegan Glazed Orange Cauliflower “Chicken” Recipe
Garnishes
Sesame seeds sprinkled on top add a subtle nuttiness and crunch that perfectly complement the glaze’s sweetness. Fresh orange slices not only amp up the visual appeal but also provide bursts of refreshing juiciness that brighten every bite.
Side Dishes
This dish pairs wonderfully with plain steamed rice or even fragrant jasmine or basmati rice. The rice soaks up the flavorful orange glaze, making every mouthful extra satisfying. For a veggie boost, steamed broccoli or sautéed greens like bok choy make delightful accompaniments.
Creative Ways to Present
For a party or family-style meal, arrange the glazed cauliflower “chicken” on a large platter with orange wedges and a scattering of sesame seeds. You can also serve it with a side of crunchy slaw or inside lettuce cups for a playful, hand-held option. The vibrant colors naturally brighten any table setting and make for an inviting feast.
Make Ahead and Storage
Storing Leftovers
Keep any extra Vegan Glazed Orange Cauliflower “Chicken” Recipe in an airtight container in the refrigerator for up to 3 days. The crispy texture softens a bit, but the flavor remains vibrant, making it perfect for a quick, flavorful meal the next day.
Freezing
If you want to save portions for a future craving, freeze the fried cauliflower pieces before glazing. Lay them out on a baking sheet to freeze individually, then transfer to a freezer bag for up to 1 month. This way, you can thaw and glaze fresh whenever you want an easy treat.
Reheating
To reheat, warm the cauliflower in a preheated oven at 350°F (175°C) for about 10 minutes to regain some crispness. Reheat the glaze separately on the stove, then toss them together just before serving. This method helps maintain that delightful texture and fresh flavor.
FAQs
Can I bake the cauliflower instead of frying?
Absolutely! Baking is a healthier alternative. Coat the cauliflower as directed, then bake on a greased sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway until golden. The texture will be slightly different, but still delicious and crispy.
What can I use if I don’t have desiccated coconut?
If desiccated coconut isn’t available or you prefer to omit it, you can simply use additional breadcrumbs for coating. The coconut adds a subtle crunch and sweetness, but the recipe still shines without it.
Is the sauce spicy or just sweet and tangy?
This Vegan Glazed Orange Cauliflower “Chicken” Recipe primarily features a sweet and tangy flavor profile with a lovely citrus kick. If you like heat, feel free to add red pepper flakes or a drizzle of sriracha to the glaze for a spicy twist.
Can I use other citrus fruits instead of orange?
Definitely! Blood orange, tangerine, or even grapefruit juice can give a unique spin to the glaze. Just keep in mind that grapefruit has a more bitter edge, so you may need to adjust the sweetness accordingly.
How do I make this recipe gluten-free?
To make it gluten-free, choose a gluten-free all-purpose flour and gluten-free breadcrumbs. Ensure your soy sauce is tamari or another gluten-free variety. The result will be just as tasty and crispy without any compromise.
Final Thoughts
This Vegan Glazed Orange Cauliflower “Chicken” Recipe is one of those dishes that feels like a special treat but comes together with simple, accessible ingredients you might already have on hand. It brings bright, lively flavors with a crispy, satisfying texture that even meat-eaters will adore. I can’t wait for you to try it, share it, and make it a staple in your kitchen because once you taste this, it’s hard not to fall completely in love.
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Vegan Glazed Orange Cauliflower “Chicken” Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Frying
- Cuisine: Vegan, Asian-Inspired
- Diet: Vegan
Description
This Vegan Glazed Orange Cauliflower “Chicken” is a flavorful plant-based dish featuring crispy fried cauliflower florets coated in a sweet and tangy orange glaze. Perfectly crunchy on the outside and tender inside, this recipe combines a zesty orange sauce with a crispy coconut breadcrumb coating, making it an ideal vegan alternative to traditional orange chicken. Ready in just 45 minutes, it’s perfect for a satisfying dinner served with steamed rice.
Ingredients
Cauliflower and Coating
- 2 small heads of cauliflower, cut into florets (approx. 3 cups or 650g)
- Neutral oil for frying
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup room-temperature water
- 1 1/2 cups bread crumbs
- 1/2 cup desiccated coconut (or substitute more bread crumbs)
Glaze
- 1 cup orange juice (from 2 navel oranges or juice of choice)
- 1 tsp orange zest
- 2–4 tbsp maple syrup (adjust to taste)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar or distilled white vinegar
- 2 tbsp room-temperature water
- 2 tbsp cornstarch
- 4 tbsp room-temperature water
- Extra orange slices (optional)
- Sesame seeds for garnish
To Serve
- Steamed rice
Instructions
- Prepare the Glaze: In a small bowl, mix together the orange juice, orange zest, maple syrup, soy sauce, and vinegar. In another small bowl, combine 2 tablespoons cornstarch with 4 tablespoons water to create a slurry. Set both mixtures aside.
- Make the Batter and Breadcrumb Mix: In a mixing bowl, whisk the all-purpose flour, 1 tablespoon cornstarch, baking powder, salt, and 3/4 cup water until smooth and lump-free. In a separate bowl, combine the bread crumbs and desiccated coconut, mixing thoroughly.
- Coat the Cauliflower: Dip each cauliflower floret into the batter ensuring it is fully coated. Then, roll it in the breadcrumb and coconut mixture, pressing the coating firmly onto the cauliflower to adhere well.
- Fry the Cauliflower: Heat neutral oil in a large frying pan over medium heat. Test the oil by dropping a breadcrumb in—it should sizzle immediately. Fry the coated cauliflower florets in batches to avoid overcrowding, turning after about 2 minutes until golden brown and crisp on all sides. Drain the fried florets on a strainer or cooling rack to remove excess oil.
- Make the Glaze: Using the same pan, pour in the prepared orange glaze mixture and heat over medium heat. Stir continuously while slowly adding the cornstarch slurry. Allow the glaze to simmer for 3-4 minutes until it thickens to a syrupy consistency.
- Combine and Serve: Toss the fried cauliflower florets gently in the warm orange glaze until fully coated, or serve the glaze on the side if preferred. Garnish with sesame seeds and optional orange slices. Serve immediately with steamed rice for a complete meal.
Notes
- For a nuttier texture and flavor, use desiccated coconut as part of the coating, or substitute entirely with breadcrumbs to suit dietary preferences.
- Adjust maple syrup in the glaze to your desired level of sweetness.
- Oil temperature is crucial for crispiness; ensure the oil is hot enough before frying to prevent soggy coating.
- Serve immediately after glazing to maintain the crispy texture.
- This dish pairs wonderfully with steamed jasmine or basmati rice.
