Orange Cauliflower
I decided to make this vegetarian Orange Cauliflower recipe after I made General Tso’s Chicken and thought, wouldn’t it be great to make something like this for my vegetarian daughter?
She eats a lot of tofu and I thought about using that, but cauliflower is her favorite vegetable. I was certain it would taste amazing fried up and coated with an Asian sauce. And boy did we love it.
Orange Cauliflower
Servings: 4 servings
Ingredients
Sauce
1/2 cup sugar
1 cup fresh orange juice
1/4 cup soy sauce
1/4 cup white vinegar
1 tablespoon tomato paste
1 tablespoon hoisin sauce
2 teaspoons grated fresh ginger
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 tablespoons cornstarch
2 tablespoons water
Remaining ingredients
2 eggs, beaten
2 tablespoons soy sauce
3 tablespoons vegetable or peanut oil
2 teaspoons sesame oil
1/3 cup plus 1 tablespoon conrstarch
1 head cauliflower, cut into small florets
Peanut oil
green onions
Instructions
- Combine all sauce ingredients except cornstarch and water in a small saucepan. Bring to a simmer. In a small bowl, stir together cornstarch and water. Add to sauce and simmer 2 minutes. Keep warm.
- In a medium bowl, whisk together eggs, 2 tablespoons soy sauce, vegetable oil, sesame oil, and 1/3 cup cornstarch. Add cauliflower and toss to coat. Let sit 10 minutes. Sprinkle remaining 1 tablespoon cornstarch on top and mix in.
- Heat 1-2 inches of oil to 350 degrees in a Dutch oven or deep pan.
- Fry cauliflower in batches until golden brown, being careful not to fry it too long or it will get too soft. Drain on paper towel-lined plates.
- Serve cauliflower over rice and drizzle with sauce and sprinkle with green onions.
See the full directions on
