Description
Crispy Baked Orange Cauliflower is a delicious and healthier alternative to traditional orange chicken, perfect for any occasion. This vibrant dish features tender cauliflower florets coated in a crunchy panko breadcrumb crust and tossed in a tangy orange sauce made with fresh ingredients. It’s ideal as a main course or an appetizer and caters to both vegetarians and meat lovers alike. With its sweet and savory flavors, this recipe is sure to delight even the pickiest eaters. Plus, it’s quick to prepare, making it a great option for busy weeknights or gatherings.
Ingredients
Scale
- 1/2 head of cauliflower (cut into bite-sized florets)
- 2 cups panko breadcrumbs
- 2 large eggs (whisked)
- 2 tbsp water
- 1/4 cup + 2 tbsp orange juice
- 1/4 cup granulated white sugar
- 2 1/2 tbsp vinegar
- 1/8 cup low-sodium soy sauce
- 1 clove garlic (minced)
- 1/4 tsp ginger (minced)
- 1 tsp sriracha
- 1 tsp ketchup
- 2 tsp cornstarch + 2 tbsp water
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Dip each cauliflower floret into the whisked eggs, allowing excess egg to drip off.
- Coat the dipped florets in panko breadcrumbs, placing them on the prepared baking sheet.
- Bake for 15–20 minutes until golden brown and crispy.
- While baking, prepare the orange sauce by simmering all sauce ingredients (except cornstarch). Add dissolved cornstarch to thicken.
- Drizzle the sauce over baked cauliflower before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course/Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 224
- Sugar: 10g
- Sodium: 378mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 80mg