Description
Baked Orange Cauliflower is a mouthwatering dish that transforms humble cauliflower into a crunchy, flavorful delight. Coated in a sweet and tangy orange sauce, this healthy alternative to traditional orange chicken is perfect for any occasion—whether as an appetizer, main course, or side dish. Easy to prepare in just 40 minutes, it’s a crowd-pleaser that satisfies both vegetarians and meat lovers alike. With its vibrant flavors and crispy texture, this dish elevates any meal and leaves everyone asking for seconds.
Ingredients
- 1/2 head of cauliflower (cut into bite-sized florets)
- 2 cups panko breadcrumbs
- 2 large eggs (whisked)
- 2 tbsp water
- 1/4 cup + 2 tbsp orange juice
- 1/4 cup granulated white sugar
- 2 1/2 tbsp vinegar
- 1/8 cup low-sodium soy sauce
- 1 clove garlic (minced)
- 1/4 tsp ginger (minced)
- 1 tsp sriracha
- 1 tsp ketchup
- 2 tsp cornstarch + 2 tbsp water
Instructions
- Preheat the oven to 400°F. Prepare a baking sheet lined with parchment paper.
- Dip each cauliflower floret into the whisked eggs, shake off excess egg, then coat in panko breadcrumbs using a Ziploc bag.
- Place the coated cauliflower on the prepared baking sheet.
- Bake for 15–20 minutes until golden brown and crispy.
- While baking, combine all sauce ingredients in a saucepan except for cornstarch and water. Bring to a boil while stirring.
- Mix cornstarch with water until dissolved; add to the saucepan and stir until thickened.
- Drizzle the sauce over baked cauliflower before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 220
- Sugar: 12g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg