• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
  • 30 Days of Cozy Soups
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • 30 Days of Cozy Soups
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Main Dishes

    Vegan Orange Cauliflower

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

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    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!

    More Main Dishes

    • Chickpea tikka masala plated over rice with a side of naan.
      Chickpea Tikka Masala
    • Curry fried rice with peas and carrots on a plate with two forks.
      Curry Fried Rice with Tofu
    • Two plates of chickpea scramble next to a cup of coffee and plate of toast.
      Vegan Chickpea Scramble
    • Curry Carrot Lentil Soup
    2.3K shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Becca Amuse Your Bouche says

      April 26, 2016 at 6:43 am

      I’ve never made this kind of orange sauce before but I know I would love this! It looks so full of flavour.

      Reply
      • Jenn S. says

        April 26, 2016 at 7:41 am

        You should definitely try it, Becca! So good! Thank you!

        Reply
    2. Nayna Kanabar says

      April 25, 2016 at 2:55 pm

      My hubby is a big fan of cauliflower so I am always looking for new ideas for cooking cauliflower.This is very innovative.

      Reply
      • Jenn S. says

        April 25, 2016 at 4:16 pm

        Thank you, Nayna! I hope you both enjoy!

        Reply
    3. Vegan Heaven says

      April 24, 2016 at 3:54 am

      I already saw this recipe on Facebook, Jenn, and it looks sooo good! That sauce!! Yummy! 🙂

      Reply
      • Jenn S. says

        April 24, 2016 at 8:34 am

        Thank you, Sina! The sauce is so good!

        Reply
    4. Sophia | Veggies Don't Bite says

      April 21, 2016 at 9:37 pm

      We used to love orange chicken! This looks delicious. My hubby has actually asked me to recreate his favorite part orange chicken dish, but it was a bit different than this. I have it on my long list of todo’s!

      Reply
      • Jenn S. says

        April 22, 2016 at 7:21 am

        Thanks, Sophia! I have a long list like that too. Never enough time!!

        Reply
    5. Alisa Fleming says

      April 21, 2016 at 7:45 pm

      Seriously, whenever I need cauliflower inspiration, I’m just going to visit your blog Jenn. And this looks waaay better than takeout!

      Reply
      • Jenn S. says

        April 22, 2016 at 7:20 am

        Aw, thanks, Alisa! Definitely better than take-out! No oily film left in your mouth! 🙂

        Reply
    6. Kristen Chidsey says

      April 21, 2016 at 7:24 am

      Pinning–this is my kind of meal!! LOVE!!

      Reply
      • Jenn S. says

        April 21, 2016 at 5:37 pm

        Thank you, Kristen!!

        Reply
    7. Donna says

      April 20, 2016 at 11:37 pm

      Ok I am making this tomorrow night!! I also think of myself as the cauliflower queen 🙂 but I haven’t tried it in a dish like this, and I am very excited to!

      Reply
      • Jenn S. says

        April 21, 2016 at 7:25 am

        Oh yay – we can rule together! 🙂 I hope you love it! Please let me know how it turns out!! Enjoy!

        Reply
    8. Uma says

      April 20, 2016 at 6:04 pm

      Always homemade food is good. But I will find an excuse to eat out side for non Indian cuisine. This time no excuse I will try this 🙂 looks very good Jenn.

      Reply
      • Jenn S. says

        April 21, 2016 at 7:25 am

        Thank you, Uma! If you get a chance to try it, please let me know what you think!

        Reply
    9. Kelly says

      April 20, 2016 at 9:55 am

      Love this as a healthier option. So much better for you, and quite honestly, looks like it tastes better!

      Reply
      • Jenn S. says

        April 21, 2016 at 7:24 am

        Thank you so much, Kelly! Personally, I think it does taste better! 🙂

        Reply
    10. Linda says

      April 20, 2016 at 9:26 am

      OMG that looks amazing!! I love orange sauce and I guarantee you I’d be sneaking spoonfuls of this into my gluttonous mouth before it made it to the delicious bowls of cauliflower.

      Reply
      • Jenn S. says

        April 21, 2016 at 7:24 am

        HaHa, thanks, Linda!Sneaking spoonfuls is perfectly acceptable in my book!Thank you!

        Reply
    11. Aimee / Wallflower Kitchen says

      April 20, 2016 at 8:13 am

      This looks absolutely drool-worthy! YUM

      Reply
      • Jenn S. says

        April 20, 2016 at 8:40 am

        Thanks, Aimee!

        Reply
    12. Mel says

      April 19, 2016 at 10:32 pm

      All hail Queen Cauliflower…..
      Queen Cauliflower…that made me laugh! The humble cauliflower is such a wonderful ingredient and this recipe looks delicious. I love citrus flavours in savoury recipes.

      Reply
      • Jenn S. says

        April 20, 2016 at 8:12 am

        I think I’ll make myself a sash. 🙂 Thanks, Mel! I know citrus is a winter fruit, but it’s so fresh and vibrant that it really reminds me of spring!

        Reply
    13. Strength and Sunshine says

      April 19, 2016 at 12:33 pm

      Ugh. YES! When I see orange on a menu….it must be had! One of the best “chinese take out” flavors!

      Reply
      • Jenn S. says

        April 19, 2016 at 3:07 pm

        Thanks, Rebecca! It was definitely a flavor that needed to be recreated! I hope you get a chance to try it! 🙂

        Reply
    14. Natalie | Feasting on Fruit says

      April 19, 2016 at 11:06 am

      Mouth is watering here. Big time! I agree, breading not necessary at all when you have that thick delicious sauce to douse it in. One of my all time favorites, and I am pretty amazed it’s oil free!

      Reply
      • Jenn S. says

        April 19, 2016 at 11:49 am

        Thanks so much, Natalie! The sauce would be great on pretty much anything! 🙂

        Reply
    15. Becky says

      April 19, 2016 at 9:00 am

      One of my favorite take out splurges is orange “chicken” from the vegan Chinese place here in town. Maybe I can kick the habit with this recipe!

      Reply
      • Jenn S. says

        April 19, 2016 at 9:10 am

        You have a vegan Chinese restaurant??? That is awesome!! I’m super jealous, but yes, this should do if you are up for making it yourself! And super quick too! Thanks, Becky!

        Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share easy plant-based family recipes. Let me show you just how easy it is to get your daily dose of fruits and veggies in a delicious and satisfying way!

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Fall Favorites

    • Close up of one frosted vegan pumpkin cupcake on a cooling rack.
      Vegan Pumpkin Cupcakes
    • Two square slices of cake stacked on top of each other.
      Easy Vegan Apple Cake
    • Bowl of pumpkin spice granola with pumpkin seeds and dried cranberries.
      Vegan Pumpkin Spice Granola
    • Butternut squash fries on a gray plate with a dip bowl and fresh chopped parsley.
      Baked Butternut Squash Fries

    Top Rated

    • Two forks lying next to a plate of pasta.
      Garden Veggie Pasta
    • Two bagel halves topped with veggie cram cheese on a wooden platter.
      Veggie Cream Cheese
    • BBQ Chickpea Sandwich topped with creamy coleslaw and pickles on a whole wheat bun.
      BBQ Chickpeas Sandwiches
    • Stack of 5 thin cookies.
      Vegan Cinnamon Cookies

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press
    Variety of media logos.

    Copyright © 2023 Veggie Inspired, LLC

    2325 shares