Description

These crispy, vegan glazed orange cauliflower “chicken” pieces are coated in a sweet and tangy orange glaze, reminiscent of the popular dish from Panda Express. The cauliflower can be fried or baked for a healthier version. This dish is perfect as a main course or a snack, with a balance of sweet and savory flavors that will leave you craving more.

Ingredients

Scale

For the Cauliflower:

2 small raw heads of cauliflower (about 650g, makes around 3 cups of florets)
Neutral oil for frying

For the Batter:

½ cup all-purpose flour
1 tbsp corn starch
1 tsp baking powder
1 tsp salt
¾ cup room temperature water

For the Breading:

1 ½ cups bread crumbs
½ cup desiccated coconut (or substitute with more bread crumbs)

For the Glaze:

1 cup orange juice (from 2 navel oranges or orange juice of your choice)
1 tsp orange zest
2–4 tbsp maple syrup (or other liquid sweetener of your choice, adjust according to desired sweetness)
3 tbsp soy sauce
2 tbsp rice vinegar (or distilled white vinegar)
2 tbsp room temperature water

For the Cornstarch Slurry for the Glaze:

2 tbsp cornstarch
4 tbsp room temperature water

For Cooking and Serving:

Extra orange slices for garnish
Sesame seeds for garnish
Steamed rice (for serving)

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Instructions

Preheat the oil for frying in a large pot or wok over medium heat. If baking, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, prepare the batter by whisking together flour, cornstarch, baking powder, salt, and water until smooth.
Dip the cauliflower florets into the batter, ensuring they are fully coated. Then, roll them in the bread crumbs and desiccated coconut mixture to coat evenly.
Fry the cauliflower in batches, cooking each batch for 3-5 minutes or until golden brown and crispy. If baking, place the battered cauliflower on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until crispy and golden.
While the cauliflower is cooking, prepare the glaze. In a medium saucepan, combine orange juice, orange zest, maple syrup, soy sauce, rice vinegar, and water. Bring to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and water to create the slurry. Gradually add it to the simmering sauce and stir until the glaze thickens (about 2-3 minutes).
Once the cauliflower is cooked, toss it in the glaze until well coated.
Serve immediately with extra orange slices, sesame seeds, and steamed rice. Enjoy your vegan glazed orange cauliflower “chicken!”

Notes

For a lighter version, bake the cauliflower instead of frying it.
Adjust the sweetness of the glaze by adding more or less maple syrup to your preference.
This dish pairs perfectly with steamed rice or can be served as an appetizer or snack.
You can also add some chili flakes to the glaze if you like a spicy kick.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Frying, Baking
Cuisine: Chinese