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
Scale
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.
