Chicken

ORANGE CAULIFLOWER ๐ŸŠ๐ŸŠโ €

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ORANGE CAULIFLOWER ๐ŸŠ๐ŸŠโ €
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Couldn’t decide whether to use up my oranges in an aperol spritz or in this dinner. ๐Ÿน โ €
I opted for the dinner and I definitely do not regret it! ๐Ÿ”ฅโ €
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A healthier take on the classic american chinese dish – orange chicken, but with crispy battered cauliflower instead. The sauce is so easy, a combination of sweet, tangy and saucy, that compliments the cauliflower perfectly. ๐Ÿคโ €
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Recipe (serves 2)โ €
For the battered cauliflower:โ €
1 medium cauliflower, cut into floretsโ €
1 cup flour โ €
1 cup plant-based milkโ €
1 tbsp corn starchโ €
1 tsp onion powderโ €
1 tsp garlic powder โ €
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For the orange sauce:โ €
1 cup fresh squeezed orange juice โ €
1/3 cup sugarโ €
2 tbsp rice wine vinegarโ €
2 tbsp tamari โ €
2 cloves garlic, crushedโ €
1/2 tsp red chili flakesโ €
1 tsp orange zest โ €
2 tbsp cornstarchโ €
ยฝ cup vegetable stockโ €
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Preheat oven to 180c.โ €
In a bowl, make the batter for the cauliflower by combining flour, milk, 1 tbsp corn starch, onion powder and garlic powder.โ €
Add the cauliflower florets into the bowl with the batter and then mix well until all pieces are coated. โ €
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Transfer the florets onto a baking tray and bake in the oven for about 25 minutes until crispy, turning florets halfway through.โ €
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Meanwhile, add all the orange sauce ingredients in a small bowl and mix until combined. โ €
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About 5 minutes before the cauliflower is baked, start cooking the sauce in a saucepan over a medium heat until the sauce is thick. Add the cauliflower into the sticky orange sauce and mix well. โ €
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Top with spring onions and sesame seeds.