Questo facile Cavolfiore arancione recipe is made of crispy, baked cauliflower pieces coated in a richly sweet, sticky orange sauce. Plus, this vegan dinner is so much better than your favorite Chinese fast-food takeaway!
Chinese food lovers, you will love this tasty vegan dinner packed with vegetables. You might have already tried my Orange Tofu Recipe, so here’s the veggie version. This orange cauliflower recipe is packed with crispy, sticky pieces of cauliflower coated with a sweet orange sauce.
It’s a delicious Chinese-inspired dinner loaded with vegetables, like my Tofu del Sichuan or Saltato in padella vegano. We love making these regularly as it tastes delicious, even the kids love it, and it’s still (relatively) healthy!
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Cavolfiore arancione
Ingredienti
Cavolfiore
- 1 capo Cavolfiore - cut into 1 1/2 inches florets (3cm)
- 1 bicchiere Latte di mandorla
- 1 bicchiere Farina XNUMX - note 1
- ½ cucchiaino da tè Polvere d'aglio
- 1 cucchiai Scorza d'arancia - from 1 orange
- ¼ cucchiaino da tè Ginger fresco
- ½ cucchiaino da tè Sale
Salsa all'arancia
- 1 cucchiaio Olio di cocco
- 3 Spicchi d'aglio - crushed or 1/2 teaspoon garlic powder
- ¼ cucchiaino da tè Zenzero Macinato - or 1 teaspoon fresh grated ginger
- 1 bicchiere Succo d'arancia
- ⅓ bicchiere Zucchero di canna morbido - up to 1/2 cup if you love it very sweet
- ¼ bicchiere Salsa di soia
- ¼ bicchiere Aceto di riso
- 2 cucchiai Amido di mais
- 2-3 cucchiai Acqua fredda
Per porzione – a piatto
- 1 bicchiere Riso jasmine
- 2 cucchiai Scalogno - tritato
- 1 pizzico Scaglie di peperoncino
Opzionale
- 1 bicchiere Pangrattato
Istruzioni
- Preheat oven to 410°F (220°C). Line a baking tray with parchment paper. Slightly oil paper. Set aside.
Preparare il Cavolfiore
- Cut the cauliflower into 1.5-inch florets (3 cm).
- In a large mixing bowl, combine all the coating ingredients: almond milk, flour, garlic powder, ginger, orange zest, and salt.
- Add the cauliflower florets one by one into the flour mixture to coat entirely and wait for a few seconds above the bowl to let excess return to the bowl.
- For crispy edges, you can optionally roll each floret into panko crumbs.
- Lay the florets onto the prepared baking sheet into a single layer, making sure they don't touch each other or overlap.
- Spray cooking all on the florets.
- Bake on the center rack for 35-40 minutes, flipping them halfway and sprinkling more Panko crumbs on the other side if desired. Meanwhile, prepare the curry sauce.
Salsa all'arancia
- Scaldate una padella capiente o una casseruola di medie dimensioni a fuoco medio-alto.
- Over medium heat, melt coconut oil, then stir in garlic and ginger and cook over low heat to prevent the garlic from burning. Cook until fragrant for about 1 minute.
- Add orange juice, brown sugar, rice vinegar, and soy sauce. Bring to a light simmer, occasionally stirring, until the sugar dissolves – about 2-3 minutes.
- Meanwhile, whisk water and cornstarch in a small mixing bowl. Whisk in the cornstarch slurry into the hot orange sauce and keep simmering, occasionally stirring, until the sauce thickens – about 2-3 minutes. Remove from heat.
- Toss the crispy cauliflower in the sauce until coated.
- Serve over cooked coconut jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.
Archiviazione
- Store in the fridge in a sealed container for 3-4 days or freeze up to 3 months.
Note
Attrezzatura
Alimentazione
Ingredienti e sostituzioni
To coat the cauliflower florets you need:
- Cauliflower Head – cut into tiny 1.5-inch florets (3cm).
- Farina XNUMX or white spelt flour.
- Pangrattato – This is optional but adds a crispy texture to the baked florets.
- Latte di mandorla or any plant-based milk you love.
- Scorza d'arancia from a fresh, untreated orange.
- Polvere d'aglio – for flavor. You can also use crushed fresh ginger.
- Ginger – fresh or ground.
For the orange sauce, you will need the ingredients below:
- Olio di sesamo o olio di cocco
- Spicchi d'aglio – crushed fresh garlic, but you can also use powdered garlic.
- Ginger – I used ground ginger, but you can also use crushed fresh ginger.
- Succo d'arancia – From a fresh orange.
- Zucchero di canna morbido – You can also use demerara sugar or coconut sugar.
- Salsa di soia – I prefer using low-sugar soy sauce.
- Aceto di riso – Or apple cider vinegar. Rice vinegar brings the best flavor.
- Amido di mais – You can also use tapioca starch or arrowroot flour.
How To Make Orange Cauliflower
It’s very easy to make this recipe but it takes a bit of preparation because there are many ingredients involved. But overall, no need to be an expert cook to master this delicious dinner.
- First, clean the cauliflower head and remove its feet and green leaves. Discard and compost these parts.
- Next, using a small sharp knife, cut the cauliflower into 1.5-inch florets (3cm). Set them aside in a bowl.
- Preheat the oven to 410°F (220°C). Line a large baking sheet with parchment paper and lightly oil the paper with cooking oil spray. Set aside.
- In another bowl, prepare the coating: sit flour, almond milk, salt, ginger, orange zest, and garlic powder. Next, place the panko crumb in a separate bowl.
- Dip each cauliflower floret using two forks, one at a time, into the milk flour mixture. Wait for a few seconds above the bowl to let the extra run down the bowl.
- Then roll them into the panko crumb and place the florets on the prepared baking sheet. Repeat until all the florets have been coated.
- Spray cooking oil spray onto the florets and bake them for 30 minutes or until golden brown. You can shake the tray halfway and spray some extra oil to ensure the breadcrumb crisp well on all sides.
- Ten minutes before the cauliflower is fully baked, start the sauce. In a medium saucepan, over medium-high heat warm oil and cook garlic then add all the remaining ingredients. Whisk and cook on low medium heat until the sauce is bubbly and thick.
- Remove the cauliflower florets from the oven and set aside for 5 minutes to cool down lightly. Then, place them in a large mixing bowl.
- Pour the orange sauce on top of the crumbed cauliflower florets and toss them to coat them evenly.
Servire
Serve the orange cauliflower with:
- Jasmine Rice or try my Riso al gelsomino e cocco for an extra boost of flavor
- Spaghetti di riso
- Semi di sesamo
- Cipolle verdi
- Red Chili Pepper Flakes
Istruzioni per la conservazione
You can store this orange cauliflower recipe in the fridge for up to 3 or 4 days in a sealed container. Another option is to freeze leftovers in an airtight box where they last for one month.
Thaw in the fridge and rewarm in a microwave-safe bowl or over the stove over medium heat.
Sostituzioni per allergie
If you have food allergies, try some of the options below to adapt the recipe.
- Gluten-Free – Use all-purpose gluten-free flour to coat the florets. Next, pick wheat-free soy sauce like coconut aminos or tamari sauce. Finally, use gluten-free panko crumbs or skip the crumbs.
- Senza olio – You can cook all the orange sauce ingredients together, minus the oil, with great success.
- Senza noci – Replace the almond milk with any plant-based milk you love, like coconut milk, oat milk, or soy milk.
- Senza mais – Replace the cornstarch with tapioca starch or arrowroot flour. Both are also gluten-free.
Domande frequenti
Here are my answers to your most common questions about this recipe.
You can place the coated cauliflower florets in a single layer in the air fryer basket and air fry at 395°F (200°C) for 15 to 18 minutes. Shake the basket halfway and set aside the air-fried cauliflower on a plate covered with foil to keep it warm. Then, repeat these steps to air-fry the remaining florets.
You can boost the protein content of the dish by serving the recipe with edamame beans or cooked quinoa. Read how to cook quinoa in a rice cooker. Or, you can coat half the cauliflower with some firm tofu cubes. Read my orange tofu recipe se necessario.
This recipe should work with broccoli florets as well or any firm vegetables that won’t release much water.
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I loved the orange cauliflower recipe! I tried it last week and it was so delicious. The whole family loved it. This will become a staple in our regular meals.
Been looking for a new vegan recipe to try and this one did not disappoint! The orange cauliflower is sweet, tangy, and so addictive. Will definitely be making this again and again. Thanks!
Wow! This recipe is so easy to follow, even for someone like me who isn’t the best cook. The cauliflower turned out perfectly crispy and the orange sauce is delicious. Definitely will be making this again!
I made this recipe with broccoli instead of cauliflower and it turned out great! The orange sauce is so versatile and can be used on other vegetables too. Thanks for the inspiration!
This orange cauliflower recipe is amazing! I’ve never been a huge fan of cauliflower, but this recipe changed my mind. The orange sauce is so flavorful and the cauliflower gets so crispy in the oven. Thanks for sharing!
Great for busy weeknights! It’s so easy to throw together and always a crowd-pleaser. I like to serve it over rice for a complete meal. Thanks!