Vegetarian Orange Chicken Cauliflower
I’m just going to come right out and say it – This Vegetarian Orange Chicken Cauliflower is on the top of my list for all time favorite recipes.
By no means am I becoming a vegetarian, I love meat way too much for that. But every once in a while I like to participate in those “Meatless Mondays” that everyone’s always talkin’ about. Plus saving a few calories is never a bad thing either…
The trick with this Orange Cauliflower is that it actually tastes like the legit Orange Chicken from Panda Express or any other fancy Chinese take-out.
The cauliflower is lightly battered and then wok-fried to give it that slightly crisp outer coating with tender crisp insides.
The sauce… oh mama…
The sauce is beautifully fragranced with orange zest and given just a hint spice to compliment, but not over power, the sticky sweetness.
If you love the taste of Orange Chicken, you’re going to love this. If you close your eyes when you take a bite into the perfectly cooked cauliflower it will almost seem like you’re eating chicken.
I love the power of cauliflower!
Did you know that cauliflower is supposed to be a “trending ingredient” for 2014? You’ll probably see a lot of it this year, and this is a great way to try it out in a whole new way!
If you’ll excuse me, I’m going to go marry a head of cauliflower and have cauliflower babies.
This is getting awkward isn’t it? I’ll stop now.
But seriously, this Vegetarian Orange Chicken Cauliflower was a major hit with my family and I know you and your family will love it too!
- 1 large head of cauliflower, cut into bite sized pieces
- 2 tsp sesame oil
- 1 egg
- 1/3 cup corn starch
- 3 tbsp soy sauce
- 1 tsp minced ginger
- 2 cloves garlic, finely minced
- 2 to 3 tbsp canola oil
- 1 tsp fresh orange zest
- 1 tbsp fresh orange juice
- 2 tbsp soy sauce
- 2 tbsp water
- 1/4 cup sugar
- 1/4 cup rice wine vinegar (or dry sherry)
- 1/4 cup vegetable broth
- 2 tbsp corn starch
- 2 tbsp sliced green onions
- toasted sesame seeds
For the Sauce:
- In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and corn starch until a thin batter forms. Toss in the cauliflower and let sit while you make the sauce, tossing every few minutes to coat all pieces.
- In a small bowl whisk together all the ingredients for the sauce except the broth and corn starch. Combine the broth an corn starch in a separate small bowl and whisk till no more clumps. Combine with the other sauce ingredients. Set aside.
- Heat a large wok over medium high heat, add 2 tbsp of canola oil and begin to fry the cauliflower on all sides, in batches, making sure not to crowd the pan (approximately 1-2 minutes per side). Once all the cauliflower is all cooked remove any excess oil from pan and wipe clean.
- Return pan to heat and add 1 tsp of oil. Add the ginger and garlic to pan and stir, cooking for 30 seconds, until very fragrant. Pour in the sauce and stir constantly until it begins to thicken. Remove from heat and gently toss in the cauliflower, turning to coat evenly. Garnish with green onions and toasted sesame seeds if desired. Serve immediately. Enjoy!
I was skeptical, but after your praise I have to try this! My parents are going to look at me like I am insane haha.
You will definitely love this! You could always just substitute chicken for the cauliflower if you’re not a fan of cauliflower, but it’s definitely worth a try!
Love this idea!
Oh man, I am SO making this. LOVE.
I have jumped on board with the cauliflower pizza crust, so I know I would love this dish too! It it’s a trending ingredient I guess I better start buying more
Shawn, what a great idea!
I’m not FULLY convinced, but I think I’ll have to give this a try and see for myself. :0)
This. Is. Awesome! Cauliflower makes an awesome meat sub; I’ve been making sweet & sour tempeh, which is also great. Thanks for sharing this, Shawn!
Okay, decided to take your word for it and give it a try. WOW. I’ve already sent the link to three friends and my youngest who is a long time veggie. This is one of those rare finds, easy to make and great tasting. Thank you for posting it.
Living in a “multivore” home | Vegan for HerVegan for Her
18 Jun 2013 ... I too, live in a “multivore” home, and it isn't always easy. ... (I have had comments
like, “You don't even cook meat for your husband? ... My family is omnivore, I'm
the lone vegetarian (or as I say, not really because on occasion I ...
Awesome! I’m so glad you enjoyed it as much as I do! Thank you for sharing!
WOW this looks good! So excited to try … thanks!
Can you make this with frozen cauliflower? Fresh is really hard to come by where I live and so expensive!
Hi Becca, Yes you can use frozen cauliflower. Just make sure to thaw it completely first and get as much moisture out of it as you can.
If anybody has any ideas on the best way to make this vegan, please let me know. I was thinking maybe the ground flax mixed with water substitute to replace the egg.
I was thinking about substituting flax meal, too! This sounds so yummy!
Do you think a powdered egg replacer would work? Would love to try this veganized?
I’m not sure how an egg replacer would work, since I’ve never used one before. But you could just leave the egg out and add a tablespoon of water instead. You’re looking for a slightly thick batter to coat the cauliflower, and the cornstarch will do a great job. Hope that helps!
Found this the other day and just made it for dinner. It was delicious! We’ve been doing more vegetarian meals, and I’ve been looking to expand my recipe box My girls said this is definitely a do over! Thanks so much for it!
Can you share the nutritional facts for this recipe?
My 14 year old daughter has decided to give up red meat and poultry and after ny gall bladder surgery I decided to eat better. Going to try this and many other meatless recipes I have come across……
Same request as Shorteye 80 above — nutritional content info, please – especially info on sodium!
You could totally try tofu instead too!!! Yum!! How exciting can’t wait.
holy f’ing S!! THIS is delicious!!! Thank you!!