If you’re craving a dish that bursts with vibrant citrus flavor and satisfies that crispy “chicken” craving, you’ve got to try this Vegan Glazed Orange Cauliflower “Chicken” Recipe. It’s everything you love about classic orange chicken but completely plant-based and entirely delightful. Imagine tender cauliflower florets, battered and fried to golden perfection, then generously coated in a sticky, sweet, and tangy orange glaze that’s just irresistible. This recipe makes a perfect weeknight winner or an impressive dish for your next gathering that’ll leave everyone asking for seconds.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, coming together to create a dish loaded with texture, flavor, and color. Each item plays a special role, from the fresh cauliflower providing the hearty base to the vibrant orange juice that brightens the glaze with a sunny punch.
- 2 small heads of cauliflower, cut into florets (approx. 3 cups or 650g): The star ingredient that provides the perfect “chicken” canvas with a firm yet tender bite.
- Neutral oil for frying: Essential for achieving that crispy delicious crust without overpowering flavors.
- 1/2 cup all-purpose flour: Helps create the base of the crispy batter to cling to the cauliflower.
- 1 tbsp cornstarch: Adds extra crispiness and works as a natural thickener for the glaze.
- 1 tsp baking powder: Lightens the batter for a perfectly airy crunch.
- 1 tsp salt: Enhances all the flavors throughout the dish.
- 3/4 cup room-temperature water: Binds the batter ingredients into a smooth coating.
- 1 1/2 cups bread crumbs: Provides that irresistible crispy texture on the outside.
- 1/2 cup desiccated coconut (or substitute more bread crumbs): Adds a subtle nutty sweetness and extra crunch.
- 1 cup orange juice: Freshly squeezed for the glaze, delivering bright and zesty citrus notes.
- 1 tsp orange zest: Intensifies the orange flavor in the glaze with its aromatic oils.
- 2-4 tbsp maple syrup (adjust to taste): Sweetens the glaze naturally for balanced complexity.
- 3 tbsp soy sauce: Brings depth and savory umami to the glaze.
- 2 tbsp rice vinegar or distilled white vinegar: Adds a subtle tang to cut through the sweetness.
- 2 tbsp room-temperature water: Used in the glaze mixture to adjust consistency.
- 2 tbsp cornstarch: Mixed into a slurry for thickening the glaze perfectly.
- 4 tbsp room-temperature water: Combined with cornstarch to form the slurry.
- Extra orange slices (optional): For a pretty, fresh garnish that’s as tasty as it looks.
- Sesame seeds for garnish: Adds a nutty crunch and finishing touch.
- Steamed rice: The perfect companion to soak up all that glorious glaze.
How to Make Vegan Glazed Orange Cauliflower “Chicken” Recipe
Step 1: Prepare the Glaze
Start by mixing all the glaze ingredients together—orange juice, orange zest, maple syrup, soy sauce, vinegar, and water—in a bowl. Adjust the maple syrup to fit your preferred level of sweetness, because this glaze is where all that bright, sticky goodness comes alive. In a separate small bowl, combine cornstarch and water to make a slurry, which will thicken your sauce to the perfect luscious consistency. Set both aside for later.
Step 2: Make the Batter and Breadcrumb Mix
Whisk the flour, cornstarch, baking powder, salt, and water until the batter is smooth and free of lumps. This batter ensures that each cauliflower floret gets a light, airy coating that sticks well to the crumbs. Then, in a separate bowl, mix the breadcrumbs and desiccated coconut. The coconut adds a subtle sweet crunch that makes this dish extra special.
Step 3: Coat the Cauliflower
Dip each cauliflower floret into the batter, making sure it’s completely covered for maximum crispiness. Then press the battered pieces into the breadcrumb and coconut mixture, coating every nook and cranny. This two-step coating process is the secret to that amazing crispy exterior you’ll love taking a bite out of.
Step 4: Fry the Cauliflower
Heat the neutral oil in a large frying pan over medium heat. To test if the oil is ready, drop a breadcrumb in—it should sizzle immediately. Fry the coated cauliflower in batches, giving each side about 2 minutes to turn beautifully golden brown. Once cooked, drain them on a cooling rack or strainer to keep the crust crisp and prevent sogginess.
Step 5: Make the Glaze
With the pan still warm, pour in your mixed glaze ingredients and heat over medium. Stir in the cornstarch slurry and keep simmering for 3 to 4 minutes. You’ll see the glaze thicken into a glossy, sticky sauce—that perfect balance of sweet and tangy ready to coat your crispy cauliflower.
Step 6: Combine and Serve
Finally, toss the hot fried cauliflower pieces gently in the warm glaze until each piece is lovingly coated in that brilliant orange shine. If you prefer, serve the glaze on the side so everyone can dip as much as they like. Don’t forget to sprinkle the dish with sesame seeds and arrange some fresh orange slices around to brighten up the presentation. Serve immediately with fluffy steamed rice for the ultimate meal experience.
How to Serve Vegan Glazed Orange Cauliflower “Chicken” Recipe
Garnishes
Adding sesame seeds not only gives a delightful toasty crunch but also makes the dish look picture-perfect. Fresh orange slices are optional but highly recommended; they add a burst of color and a bit of fresh citrus aroma that complements the glaze beautifully.
Side Dishes
Steamed jasmine or basmati rice is a classic and soothing base that balances out the zest and sweetness of the glaze. For a green contrast, consider serving with sautéed bok choy, steamed broccoli, or a crisp cucumber salad to refresh your palate between bites.
Creative Ways to Present
For a fun twist, serve the Vegan Glazed Orange Cauliflower “Chicken” Recipe on skewers for easy finger food at your next party. You can also pile the glazed florets over a bed of crunchy greens or noodles for an eye-catching bowl meal. Presentation really brings this recipe to life and enhances your enjoyment.
Make Ahead and Storage
Storing Leftovers
Leftover glazed cauliflower keeps well in an airtight container in the refrigerator for 2 to 3 days. To maintain that crispy texture, avoid storing the cauliflower mixed with the glaze. Instead, store them separately and combine just before reheating.
Freezing
You can freeze uncooked breaded cauliflower florets before frying by laying them on a sheet tray and flash freezing, then transferring to a freezer bag for up to 1 month. When ready, fry straight from frozen and prepare the glaze fresh. The glazed cooked cauliflower, however, does not freeze as well due to potential sogginess upon thawing.
Reheating
For best results, reheat the coated cauliflower in a hot oven or air fryer for 8 to 10 minutes to revive that crispiness before tossing it with the freshly heated glaze. Microwaving can make it soggy, so it’s worth the extra effort for the perfect texture.
FAQs
Can I bake the cauliflower instead of frying?
Yes! Baking is a lighter option. Arrange the coated florets on a parchment-lined sheet, spray lightly with oil, and bake at 425°F (220°C) for about 25-30 minutes, flipping halfway through. They won’t be quite as crispy as frying but still delicious.
What can I substitute for desiccated coconut?
If coconut isn’t your thing or unavailable, simply use additional breadcrumbs. You might miss the sweet nuttiness, but the crispy texture will remain just as enjoyable.
Is this recipe gluten-free?
To make this dish gluten-free, swap the all-purpose flour for a gluten-free flour blend, and use gluten-free breadcrumbs. Just ensure your soy sauce is gluten-free, such as tamari.
How sweet should the glaze be?
The sweetness of the glaze is entirely personal, so start with 2 tablespoons of maple syrup and add more gradually until it hits the perfect balance with the tangy orange and savory soy flavors.
Can I make the glaze ahead of time?
Absolutely! You can prepare the glaze a few hours ahead and keep it refrigerated. Warm it gently before tossing with the fried cauliflower to bring back its luscious, sticky texture.
Final Thoughts
This Vegan Glazed Orange Cauliflower “Chicken” Recipe is a total game-changer that’s sure to delight your taste buds and impress your friends and family. It captures all the joy of classic orange chicken but with a fresh, plant-based twist that leaves you feeling fantastic. Whether you’re a seasoned vegan or just looking for something new and vibrant to eat, dive into this recipe and savor every bite. You’ll be so glad you did!
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Vegan Glazed Orange Cauliflower “Chicken” Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 to 3.3 servings
- Category: Main Course
- Method: Frying
- Cuisine: Vegan, Asian-inspired
- Diet: Vegan
Description
This Vegan Glazed Orange Cauliflower “Chicken” is a flavorful plant-based dish featuring crispy fried cauliflower florets coated in a sweet and tangy orange glaze. Crispy breaded cauliflower is pan-fried to golden perfection and then tossed in a vibrant orange sauce made from fresh juice, soy sauce, and maple syrup, creating a deliciously balanced vegan alternative to classic orange chicken. Served with steamed rice and garnished with sesame seeds and orange slices, this recipe is perfect for a satisfying, wholesome meal.
Ingredients
Cauliflower and Coating
- 2 small heads of cauliflower, cut into florets (approx. 3 cups or 650g)
- Neutral oil for frying (such as vegetable or canola oil)
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup room-temperature water
- 1 1/2 cups bread crumbs
- 1/2 cup desiccated coconut (or substitute with more bread crumbs)
Orange Glaze
- 1 cup orange juice (from 2 navel oranges or juice of choice)
- 1 tsp orange zest
- 2–4 tbsp maple syrup (adjust to taste)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar or distilled white vinegar
- 2 tbsp room-temperature water
- 2 tbsp cornstarch
- 4 tbsp room-temperature water (for cornstarch slurry)
Garnishes and Serving
- Extra orange slices (optional)
- Sesame seeds for garnish
- Steamed rice to serve
Instructions
- Prepare the Glaze: In a small bowl, mix together orange juice, orange zest, maple syrup, soy sauce, rice vinegar, and 2 tablespoons of water. In a separate small bowl, whisk cornstarch with 4 tablespoons of water to create a slurry. Set both bowls aside for use later.
- Make the Batter and Breadcrumb Mix: In a mixing bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and 3/4 cup of room-temperature water until you achieve a smooth batter. In a separate bowl, combine bread crumbs and desiccated coconut, mixing well.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, making sure it is fully coated. Then roll the battered florets in the breadcrumb and coconut mixture, pressing gently to adhere the coating evenly.
- Fry the Cauliflower: Heat a generous amount of neutral oil in a large frying pan over medium-high heat. To test if the oil is hot enough, drop a breadcrumb in; it should sizzle upon contact. Fry the coated cauliflower florets in batches for about 2 minutes on each side, or until they turn golden brown and crispy. Remove and drain the fried florets on a strainer or cooling rack to remove excess oil.
- Make the Glaze: Using the same pan, pour in the prepared orange glaze mixture and heat it over medium heat. Stir continuously and then gradually whisk in the cornstarch slurry. Continue cooking and stirring for 3 to 4 minutes until the glaze thickens into a glossy, syrupy consistency.
- Combine and Serve: Toss the crispy fried cauliflower florets gently in the thickened orange glaze ensuring they are well coated. Alternatively, you may serve the glaze on the side for dipping. Garnish with sesame seeds and extra orange slices if desired. Serve immediately with steamed rice for a complete meal.
Notes
- You can substitute desiccated coconut with extra bread crumbs for a nut-free option.
- Adjust the sweetness of the glaze by increasing or decreasing the amount of maple syrup to suit your taste preference.
- Make sure the oil is hot enough before frying to achieve a crispy texture and avoid sogginess.
- For a gluten-free version, use gluten-free flour and bread crumbs.
- Leftovers can be reheated in an oven or air fryer to maintain crispiness, but the texture may slightly soften after refrigeration.
