Orange Cauliflower (Vegan Orange Chicken)
Ingredients
The cauliflower and coating
-
1
head
cauliflower
-
¾
cup
cornmeal
-
¾
cup
bread crumbs
-
6
tablespoons
hemp seeds or almond flour
-
2
teaspoons
sea salt
-
2
cups
almond flour
-
1
cup
cashew or almond milk
-
1
cup
sparkling soda water
-
2
teaspoons
baking powder
-
drizzle
optional
oil
The orange sauce
-
1
cup
veggie broth
-
¾
cup
maple syrup
-
½
cup
Sumo Citrus mandarin juice
-
2
teaspoons
citrus zest
-
½
cup
Tamari or soy sauce
-
½
cup
rice wine vinegar
-
2
teaspoons
freshly grated garlic
-
4
teaspoons
cornstarch
-
¼
cup
warm water
To serve (optional)
-
to taste
brown rice
-
to taste
sliced green onions
-
to taste
crushed red pepper
-
to taste
any other veggies you want
Instructions
- Preheat the oven to 450°F (232°C).
- Slice the cauliflower into large bite-size pieces.
- Prepare the crispy coating by mixing cornmeal, bread crumbs, ground hemp seeds (or almond flour), and salt in a shallow dish.
- Make the batter by combining almond flour, cashew or almond milk, sparkling soda water, and baking powder in a bowl.
- Dip each cauliflower piece in the batter, then coat it in the crispy coating mixture.
- Place the coated cauliflower pieces on a parchment-lined baking sheet and bake for about 25 minutes.
- While baking, make the orange sauce by whisking together veggie broth, maple syrup, mandarin juice, citrus zest, tamari or soy sauce, rice wine vinegar, and garlic in a pot over medium heat until it begins to bubble.
- Combine cornstarch and warm water until dissolved, then add to the sauce and simmer until thickened, about 5-7 minutes.
- Remove the cauliflower from the oven and drizzle half of the sauce over the pieces, flipping them to coat both sides.
- Return the cauliflower to the oven and bake for an additional 10 minutes until crispy.
- Serve immediately over rice with optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
372
Total fat
12g
Total carbohydrates
57g
Total protein
10g
Sodium
948mg
Cholesterol
0mg
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