Description
Baked Orange Cauliflower is a delightful, crispy twist on traditional cauliflower dishes that promises to elevate your meal. Coated in a zesty orange sauce and baked to perfection, this dish offers a fantastic mix of textures and flavors. It’s easy to prepare and serves as an excellent appetizer, side dish, or even a main course for vegetarian lovers. The vibrant color and irresistible crunch will make it a hit at any gathering or weeknight dinner. Dive into this healthier alternative to orange chicken that everyone can enjoy!
Ingredients
Scale
- 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 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, letting excess egg drip off.
- Coat the florets in panko breadcrumbs by placing them in a Ziploc bag and shaking until evenly covered.
- Arrange the coated cauliflower on the baking sheet and bake for 15-20 minutes until golden brown and crispy.
- While baking, combine all sauce ingredients (except cornstarch) in a saucepan over medium heat; bring to a low boil.
- Mix cornstarch with water in a separate bowl, then add to the saucepan, stirring until thickened.
- Drizzle the orange sauce over the baked cauliflower before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 210
- Sugar: 10g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 70mg