ORANGE CAULIFLOWER "CHICKEN" RECIPE BY TASTY

Orange Cauliflower

Provided by Chris Rosa

Categories Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 18

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nonstick cooking spray, for greasing
2 cups non dairy milk
2 cups all purpose flour
2 teaspoons kosher salt
1 cauliflower, cut into 1 1/2 inch ( 3 cm) florets
1 tablespoon canola oil
3 cloves garlic, minced
1 piece fresh ginger, minced
¼ teaspoon red pepper flakes
½ cup orange juice
½ cup brown sugar
¼ cup distilled white vinegar
¼ cup soy sauce
2 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon sesame oil
white rice, for serving
3 scallions, thinly sliced, for garnish

Steps:

Preheat the oven to 450˚F (230°C). Line a baking sheet with parchment paper and grease with nonstick spray.
In a medium bowl, whisk together the non-dairy milk, flour, and salt.
One at a time, dip each cauliflower floret in the batter to coat, letting any excess batter drip off. Arrange the battered cauliflower on the prepared baking sheet, making sure they aren't touching one another. Lightly spray with cooking spray.
Bake for 30-35 minutes, until the coating is crispy and beginning to brown.
While the cauliflower is baking, make the sauce: Heat the canola oil in a medium skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and red pepper flakes. Cook for 2-3 minutes, until fragrant, stirring frequently to prevent burning.
Add the orange juice, brown sugar, vinegar, and soy sauce. Cook for 2-3 minutes, until the brown sugar is dissolved and the mixture begins to simmer.
In a small bowl, stir together the cornstarch and cold water with a fork.
Add the slurry to the sauce, stirring to combine. Simmer for another 2 minutes, until the sauce thickens. Mix in the sesame oil, then transfer the sauce to a large bowl.
Toss the hot cauliflower florets in the sauce until well coated.
Serve the cauliflower over rice and garnish with the scallions.
Enjoy!