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    Home » Recipes » Main Dishes

    Vegan Orange Cauliflower

    Published: Apr 19, 2016 · Modified: May 1, 2023 by Jenn Sebestyen

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    Vegan orange cauliflower in a sticky sauce with diced peppers over rice in a gray flat bowl.
    Vegan orange cauliflower in a sticky sauce with diced peppers over rice in a gray flat bowl.
    Two photo collage of cauliflower and orange sauce in skillet and on a serving plate.

    Roasted cauliflower in a sticky sweet orange sauce that’s loaded with diced peppers. This Orange Cauliflower tastes like a delicious take-out meal, but it’s made in the comfort of your own kitchen and ready in about 30 minutes!

    Vegan orange cauliflower in a sticky sauce with diced peppers over rice in a gray flat bowl.

    Based on the popular Chinese orange chicken dish, this plant-based version is made with cauliflower. The cauliflower is roasted until just tender and then smothered in a sticky sweet fresh orange sauce.

    Traditional recipes call for battered and fried cauliflower (or chicken), but personally I think that step is unnecessary.

    Don’t worry though, there is so much great flavor and texture in this Vegan Orange Cauliflower. Serve it over rice for a healthy meal the whole family will love!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Serving suggestions
    4 Storage
    5 Pro tips and tricks
    6 FAQs
    7 More vegan cauliflower recipes
    8 Orange Cauliflower

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    Ingredient notes and substitutions

    Cauliflower ~ Cauliflower is the perfect stand-in for chicken in this dish. It’s “meaty” with great texture.

    You could use baked tofu or store-bought vegan chicken if you prefer.

    Onion and garlic ~ Onions and garlic bring lots of flavor. I use a red onion, but yellow or white will also work.

    Feel free to add some fresh ginger if you like as well.

    Peppers ~ Sweet bell peppers is want you want to use for this vegan cauliflower recipe. I use one red pepper and one orange pepper for color, but you could two of the same. Yellow pepper or green bell pepper could be used, too.

    Oranges ~ Since the base of the sauce is made from orange juice, I highly recommend using fresh squeezed orange juice. Bottled juice can be used in a pinch, but it won’t be as flavorful.

    I have made this sauce using naval oranges (Cara Cara oranges are our favorite – they are so sweet!) and clementines. Both work great, but you’ll need less naval oranges as they are larger and will yield more juice.

    A citrus juicer or an electric juicer will make quick work of this step, but you can certainly juice the oranges with a reamer or even just squeezing by hand, if necessary.

    Seasoning ~ The rest of the sauce ingredients include soy sauce, rice vinegar, and pure maple syrup. This creates a savory, sweet, and tangy sauce that reduces down to a thick sticky consistency that coats the cauliflower perfectly.

    For a gluten-free option, use tamari or coconut aminos instead of soy sauce.

    Cornstarch ~ Cornstarch will help thicken the vegan orange sauce. You will need to whisk the cornstarch with water until smooth first and then add to the simmering sauce.

    How to make the recipe

    Please scroll down to the recipe card for exact ingredient measurements and instructions.

    Cauliflower florets in a glass bowl.

    Chop the cauliflower into bite-size florets.

    Raw cauliflower florets spread out on a rimmed baking sheet.
    Roasted cauliflower on a rimmed baking sheet.

    Spread the florets out in one even layer on a rimmed baking sheet.

    Bake until tender and starting to brown.

    Cornstarch and water whisked together in a small bowl.
    Sauce whisked in a glass bowl.

    Meanwhile, whisk the cornstarch and water until smooth to form a slurry.

    In a separate bowl, whisk the fresh squeezed orange juice, soy sauce, pure maple syrup, and vinegar until combined.

    Set both aside.

    Sautéed diced red onions in a large skillet.
    Diced bell peppers and onions sautéed in a large skillet.
    Sauce simmering in a large skillet.
    Finished sauce in a large skillet.

    In a large skillet, sauté the onions until softened.

    Add the diced peppers and garlic and sauté.

    Add the orange sauce and bring to a boil.

    Whisk in the cornstarch slurry, then decrease the heat to a gentle simmer and cook until the sauce is thickened.

    Roasted cauliflower added to orange sauce in a skillet.
    Cauliflower mixed into the finished sauce with a wooden spoon.

    When the cauliflower is done roasting add it to the finished orange sauce and stir well to coat.

    Serving suggestions

    Serve the vegan orange cauliflower over cooked white rice or rice noodles.

    Garnish with sliced green onions and sesame seeds or sliced almonds if you like a little crunch.

    Storage

    Fridge: Store leftovers in an air-tight container in the fridge for 3 to 4 days. For best results, store any rice and garnishes separately from the cauliflower in orange sauce.

    Freezer: You can also freeze this orange cauliflower in a freezer-safe container or plastic storage bag for up to 3 months.

    Close up of roasted cauliflower in a sticky orange pepper sauce..

    Pro tips and tricks

    ~ Cut the cauliflower into bite-size pieces.

    ~ Roast the cauliflower until tender, but not mushy. Just 15 to 20 minutes is usually perfect.

    ~Fresh squeezed juice will give the best flavor in this recipe. Store bought juice will work in a pinch, but know that the orange flavor won’t be as vibrant.

    ~ Bring the sauce to a bubble before adding the cornstarch slurry in order to activate the thickening properties.

    ~ Gently simmer the sauce until reduces and thickened to an almost syrup like consistency.

    ~ Serve the vegan orange cauliflower over cooked white rice or Asian noodles for a complete meal.

    ~ For an oil-free option, roast the cauliflower dry and use broth or water to sauté.

    ~ For a gluten-free option, use wheat-free tamari or coconut aminos instead of soy sauce.

    FAQs

    What is vegan orange chicken made of?

    This particular recipe uses cauliflower in place of chicken. Other recipes may use tofu, tempeh, seitan, or store-bought vegan chicken pieces. The sauce is typically the same in both traditional and vegan versions, featuring orange juice, soy sauce, maple syrup, and rice vinegar.

    Is plant-based orange chicken healthier?

    This vegan orange chicken is low fat, high in fiber and vitamins, and contains no cholesterol. Since there is no batter or breading and the cauliflower is baked, not fried, it’s likely a healthier option than traditional recipes.

    Can this vegan orange cauliflower be made gluten-free?

    Yes, of course! Since there is no breading or batter on the cauliflower, simply swap out the soy sauce for gluten-free tamari or coconut aminos and that’s it!

    Rice topped with vegan orange cauliflower in a gray flat bowl.

    More vegan cauliflower recipes

    • Vegan Buffalo Cauliflower
    • Crispy Cauliflower Tacos
    • Roasted Cauliflower Salad
    • Cauliflower Scampi
    • Sweet Potato Cauliflower Soup
    • Vegan Cauliflower Bolognese

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Vegan orange cauliflower in a sticky sauce with diced peppers over rice in a gray flat bowl.

    Orange Cauliflower

    This Orange Cauliflower is a veganized version of your favorite orange chicken recipe. The cauliflower is roasted and then tossed in a sticky sweet orange sauce that’s loaded with sweet diced bell peppers. Perfect alone or served over rice.
    5 from 6 votes
    Print Pin Rate
    Course: Entrées
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 people
    Calories: 338kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Rimmed Baking Sheet
    • Large non-stick skillet

    Ingredients

    • 1 large head of cauliflower
    • 3 tablespoons olive oil diviced
    • 1 red onion diced
    • 3 cloves garlic minced
    • 2 sweet bell peppers seeded and diced (I used 1 red and 1 orange)
    • 1 ½ cups fresh squeezed orange juice
    • 4 tablespoons soy sauce or tamari
    • 3 tablespoons pure maple syrup
    • 3 tablespoons rice wine vinegar
    • 2 tablespoons cornstarch
    • 2 tablespoons water
    • Sesame seeds for garnish if desired
    • Cooked Rice for serving

    Instructions

    • Preheat the oven to 425°F.
    • Cut the cauliflower into large bite size florets. In a medium bowl toss the cauliflower with 1 ½ tablespoons oil.
    • Place the cauliflower in one even layer on a rimmed baking sheet and bake for 15 minutes, (Add an additional 5 minutes if desired. I like mine to be tender, but still firm). Cauliflower should be just browning on the edges.
    • While the cauliflower is roasting, whisk together the orange juice, soy sauce, maple syrup, and vinegar. Set aside.
    • In a separate small bowl, whisk together the cornstarch and water until smooth and set aside.
    • Add the remaining 1 ½ tablespoons oil to a large non-stick skillet. Add the onion and sauté 4 to 5 minutes until tender.
    • Add the garlic and peppers. Sauté 3 to 4 minutes until starting to soften.
    • Add the orange sauce to the pan and turn up the heat to bring to a boil.
    • Once boiling, add the cornstarch slurry and stir well to incorporate. Turn the heat down to medium-low and simmer until the sauce reduces and thickens to a syrup like consistency, about 10 minutes or so.
    • Add the roasted cauliflower to the sauce stir to coat.
    • Sprinkle sesame seeds over the top, if using, and serve immediately by itself or over rice.

    Notes

    ~ Cut the cauliflower into bite-size pieces.
    ~ Roast the cauliflower until tender, but not mushy. Just 15 to 20 minutes is usually perfect.
    ~Fresh squeezed juice will give the best flavor in this recipe. Store bought juice will work in a pinch, but know that the orange flavor won’t be as vibrant.
    ~ Bring the sauce to a bubble before adding the cornstarch slurry in order to activate the thickening properties.
    ~ Gently simmer the sauce until reduces and thickened to an almost syrup like consistency.
    ~ Serve over cooked white rice or Asian noodles for a complete meal.
    ~ For an oil-free option, roast the cauliflower dry and use broth or water to sauté.
    ~ For a gluten-free option, use wheat-free tamari or coconut aminos instead of soy sauce.

    ~Nutrition facts calculated without sesame seed garnish or rice for serving.

    Nutrition

    Calories: 338kcal | Carbohydrates: 67g | Protein: 10g | Fat: 4g | Sodium: 1171mg | Potassium: 27mg | Fiber: 12g | Sugar: 46g | Vitamin A: 20050IU | Vitamin C: 1081.6mg | Calcium: 70mg | Iron: 5mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. Leslie LAM says

      April 20, 2023 at 4:14 pm

      Made this first from another online recipe but they advised deep frying the cauliflower but we don’t deep fry anything so I baked it. Glad to have found this recipe bc I used maple syrup instead of sugar too. This is so delicious it’s our second batch this week! Ty for the healthy version!5 stars

      Reply
      • Jenn Sebestyen says

        April 20, 2023 at 6:56 pm

        I’m so glad you enjoy it, Leslie! Thank you for your comment!

        Reply
    2. Pat says

      May 17, 2021 at 5:26 pm

      This was by far best meal I’ve made in a long time! I followed the recipe as written and it was perfect! The flavors were so good. I will definitely be making this again.5 stars

      Reply
      • Jenn Sebestyen says

        May 17, 2021 at 7:47 pm

        Thank you, Pat! I’m thrilled that you love it!

        Reply
    3. Annie says

      April 10, 2020 at 5:46 pm

      I’m so excited t try this recipe! I don’t have rice wine vinegar though. I have white vinegar and apple cider vinegar. Will either of those work? I also have soy sauce. Thanks for your help!

      Reply
      • Jenn Sebestyen says

        April 11, 2020 at 9:44 am

        Apple cider vinegar will work great! Enjoy!

        Reply
    4. Jane says

      August 28, 2018 at 1:41 pm

      I made this dish for my husband tonight and it was a 100% success!! So happy to have found such an exciting dish to add to my vegan repertoire and I will definitely be making this for my non-vegan friends in the future. Already looking forward to leftovers tomorrow… x5 stars

      Reply
      • Jenn S. says

        August 28, 2018 at 2:17 pm

        Thank you, Jane! So happy to hear it was a success all around. It’s one of my favorites too!

        Reply
    5. Dorothea says

      March 08, 2018 at 6:09 pm

      Hi Jenn, this recipe looks amazing! Unfortunately in my country is very hard to find maple syrup, what can I use instead of it? Thanks!

      Reply
      • Jenn S. says

        March 08, 2018 at 6:47 pm

        Hi, Dorothea. You could use agave or even just brown sugar. If you use brown sugar, start with just two tablespoons as it tends to be sweeter, and you may need to add a little bit of water to thin it out. Let me know how it turns out!

        Reply
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