Orange Cauliflower

5 from 6 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Entrées

Cuisine: American

Diet: Vegan

Servings: people

Calories: 338kcal

Author: Jenn Sebestyen

Equipment

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