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Vegan Orange Cauliflower Crispy Plant Based Dinner

Vegan Orange Cauliflower is a crispy plant-based alternative to classic orange chicken.
Golden fried cauliflower is coated in a sweet and tangy homemade orange glaze.
It's an easy vegan dinner that's perfect for weeknights or special occasions.
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Prep Time 20 minutes
Course Main Course
Cuisine Asian-inspired

Ingredients
  

  • 2 small heads cauliflower cut into bite-sized florets (about 650 g)
  • Neutral oil for frying
  • 1/2 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup room-temperature water
  • 1 1/2 cups breadcrumbs
  • 1/2 cup desiccated coconut or additional breadcrumbs
  • 1 cup fresh orange juice
  • 1 teaspoon orange zest
  • 2 –4 tablespoons maple syrup
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons room-temperature water
  • 2 tablespoons cornstarch
  • 4 tablespoons room-temperature water
  • Orange slices for garnish
  • Sesame seeds for garnish
  • Steamed rice for serving

Instructions
 

  • Wash the cauliflower thoroughly and cut it into evenly sized bite-sized florets.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and water until the batter is smooth and free of lumps.
  • In another bowl, combine the breadcrumbs and desiccated coconut.
  • Dip each cauliflower floret into the batter, allowing any excess to drip off.
  • Coat each battered floret evenly in the breadcrumb mixture until completely covered.
  • Heat several inches of neutral oil in a deep skillet or heavy pot over medium-high heat.
  • Fry the coated florets in batches for 5 to 7 minutes until they are golden brown and crispy. Transfer them to a wire rack instead of paper towels to help maintain their crisp texture.
  • In a separate bowl, whisk together the orange juice, orange zest, maple syrup, soy sauce, rice vinegar, 2 tablespoons water, cornstarch, and the remaining 4 tablespoons water until smooth.
  • Pour the glaze into a saucepan and cook over medium heat, stirring constantly until it thickens into a glossy sauce.
  • Add the crispy cauliflower to the pan and gently toss until every piece is evenly coated with the sauce. This Vegan Orange Cauliflower is best served immediately for maximum crispiness.
  • Garnish with fresh orange slices and sesame seeds before serving over steamed rice.

Notes

This Vegan Orange Cauliflower is best served immediately after it's coated in the glaze. The crispy exterior stays at its best while the sauce remains glossy and flavorful.
For a complete plant-based dinner, serve it alongside steamed jasmine rice, brown rice, or fluffy quinoa. Steamed broccoli, snap peas, or bok choy also make excellent side dishes.
If you enjoy a little heat, stir a teaspoon of chili garlic sauce or a pinch of red pepper flakes into the orange glaze. The spicy citrus combination adds another layer of flavor without overpowering the dish.
To create extra texture, sprinkle toasted sesame seeds, sliced green onions, or chopped roasted cashews over the finished dish just before serving. These simple garnishes add color and crunch.
You can also customize the glaze by adding grated fresh ginger or minced garlic. Both ingredients complement the orange beautifully and create an even more aromatic Asian-inspired vegan recipe.
If you're preparing this recipe for guests, keep the fried cauliflower and glaze separate until just before serving. Tossing them together at the last minute helps preserve the crisp coating.