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

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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.