There is something absolutely magical about the way vibrant flavors and satisfying textures come together in this Vegan Glazed Orange Cauliflower “Chicken” Recipe. Imagine golden, crispy cauliflower bites coated in a luscious, tangy-sweet orange glaze that perfectly balances zest, sweetness, and umami. This dish is not just a feast for your palate but also a delightful crowd-pleaser that shows just how exciting plant-based cooking can be. Whether you are a seasoned vegan or just looking to try a fresh and fun way to enjoy cauliflower, this recipe is bound to become a favorite in your kitchen.
Ingredients You’ll Need
Every ingredient in this Vegan Glazed Orange Cauliflower “Chicken” Recipe is simple but essential, creating layers of flavor and texture that bring the dish to life. From the crispy coating to the silky orange glaze, each component plays a vital role in crafting this memorable meal.
- Cauliflower florets (2 small heads, approx. 3 cups or 650g): The star of the dish, providing a hearty and healthy base with a satisfying bite.
- Neutral oil for frying: Vital for that perfect golden crust without overpowering the other flavors.
- All-purpose flour (1/2 cup): Helps to create a smooth batter that clings beautifully to the cauliflower.
- Cornstarch (1 tbsp + 2 tbsp for slurry): Boosts the batter’s crispiness and thickens the glaze for that glossy finish.
- Baking powder (1 tsp): Ensures an airy, light batter texture.
- Salt (1 tsp): Enhances every flavor, rounding out the savory notes.
- Room-temperature water (3/4 cup + 2 tbsp + 4 tbsp): Binds batter ingredients and forms the perfect slurry for the glaze.
- Bread crumbs (1 1/2 cups): Creates the crunchy, irresistible coating.
- Desiccated coconut (1/2 cup): Adds a subtle nutty sweetness and extra texture; can be replaced with more breadcrumbs if preferred.
- Orange juice (1 cup): Fresh juice from navel oranges gives the glaze its bright citrus flavor.
- Orange zest (1 tsp): Intensifies the citrus aroma and taste in the glaze.
- Maple syrup (2-4 tbsp, to taste): Balances the tang with natural sweetness.
- Soy sauce (3 tbsp): Brings a savory, umami depth to the glaze, balancing the sweetness.
- Rice vinegar or distilled white vinegar (2 tbsp): Adds a gentle tang that brightens the glaze.
- Extra orange slices (optional): Beautiful for garnish and enhancing the fresh citrus vibe.
- Sesame seeds: A final touch of texture and nutty flavor to sprinkle on top.
- Steamed rice: Perfect for serving alongside to soak up all the delicious glaze.
How to Make Vegan Glazed Orange Cauliflower “Chicken” Recipe
Step 1: Prepare the Glaze
Start by mixing the orange juice, orange zest, maple syrup, soy sauce, and vinegar in a small bowl. Adjust the maple syrup to your perfect level of sweetness because this glaze sets the entire flavor tone. Next, combine the 2 tablespoons of cornstarch with 4 tablespoons of water to make a slurry — you’ll add this later to thicken the glaze.
Step 2: Make the Batter and Breadcrumb Mix
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and 3/4 cup room-temperature water until you achieve a smooth batter with no lumps. Meanwhile, mix the bread crumbs and desiccated coconut in another bowl — this combo is what gives the “chicken” that unforgettable crunch and slight sweetness.
Step 3: Coat the Cauliflower
Dip each cauliflower floret first into the batter, ensuring it’s evenly coated, then roll it in the breadcrumb mixture. Press the crumbs gently but firmly onto each piece, so they stick well. This coating is crucial for that crispy exterior you’ll love biting into.
Step 4: Fry the Cauliflower
Heat enough neutral oil in a frying pan over medium heat until a breadcrumb sizzles immediately when dropped in — this is your signal the oil is ready. Fry the florets in batches for about 2 minutes per side or until they turn a beautiful golden brown. Lay them on a strainer or cooling rack to drain any excess oil and keep the crunch intact.
Step 5: Make the Glaze
Using the same pan (clean if needed to avoid burnt bits), pour in the glaze mixture and warm it over medium heat. Stir in the cornstarch slurry and keep stirring; in 3 to 4 minutes, you’ll notice the glaze thickening up into a shiny, sticky sauce that’s just begging to coat your cauliflower.
Step 6: Combine and Serve
Gently toss your crispy cauliflower in the orange glaze until every piece is beautifully coated, or serve the glaze on the side if you prefer to dip. Sprinkle sesame seeds and extra orange slices on top for a lovely finishing touch. Serve your Vegan Glazed Orange Cauliflower “Chicken” Recipe hot, ideally with steamed rice to soak up every luscious drop.
How to Serve Vegan Glazed Orange Cauliflower “Chicken” Recipe
Garnishes
Simple garnishes like toasted sesame seeds and fresh orange slices elevate this dish instantly. The sesame seeds add a delightful crunch and a subtle nutty flavor, while the orange slices bring a vibrant splash of color and a hint of fresh citrus aroma that complements the glaze perfectly.
Side Dishes
This recipe pairs beautifully with steamed jasmine or basmati rice, which helps mellow the bold orange glaze. For a complete meal, add lightly steamed broccoli or snap peas for crunch and a burst of green freshness. A crisp Asian-style slaw with cabbage, carrots, and a tangy dressing offers a refreshing balance to the rich glaze, making every bite exciting.
Creative Ways to Present
Consider serving your Vegan Glazed Orange Cauliflower “Chicken” Recipe in a vibrant bowl topped with chopped scallions and a sprinkling of crushed peanuts for added texture. Alternatively, place the glazed cauliflower over a bed of quinoa or cauliflower rice for a grain-free twist. For entertaining, serve the florets on skewers with dipping sauce on the side to turn this dish into a finger-food superstar.
Make Ahead and Storage
Storing Leftovers
Leftover glazed cauliflower stores wonderfully in an airtight container in the refrigerator for up to 3 days. Keep the glaze separate if possible to retain maximum crispness, and combine when ready to serve again.
Freezing
You can freeze the fried cauliflower florets before glazing by placing them on a parchment-lined tray until solid, then transferring to a freezer bag. Use within 1 month for best flavor and texture. Avoid freezing the glazed cauliflower as the sauce may separate upon thawing.
Reheating
To reheat, place the coated florets on a baking sheet and warm in a preheated oven at 375°F (190°C) for 10-12 minutes until heated through and crispy again. Reapply the glaze after reheating or warm the glaze separately and toss just before serving for the freshest taste.
FAQs
Can I bake the cauliflower instead of frying it?
Absolutely! Baking is a fantastic, lighter option. Arrange the coated cauliflower on a lined baking sheet and bake at 425°F (220°C) for about 25 minutes, flipping halfway through until golden and crispy.
Is there a substitute for desiccated coconut?
Yes, if you prefer not to use coconut, increase the breadcrumbs by half a cup or try panko breadcrumbs for a lighter texture. The coconut adds a slight sweetness, but the recipe works well without it.
How spicy is this Vegan Glazed Orange Cauliflower “Chicken” Recipe?
It’s not spicy by default, focusing on sweet, tangy, and savory flavors. But you can easily add a pinch of red pepper flakes or a dash of chili sauce in the glaze for a kick.
Can I prepare the glaze ahead of time?
Yes, you can mix the glaze ingredients in advance and store them in the fridge for up to 2 days. Just remember to mix the cornstarch slurry fresh before cooking to achieve that perfect thick glaze.
What is the best way to get the cauliflower crispy?
The key is a well-balanced batter and breadcrumb coating combined with frying in hot oil at the right temperature. Avoid overcrowding the pan to maintain the oil temperature and drain well after frying to keep that satisfying crunch.
Final Thoughts
This Vegan Glazed Orange Cauliflower “Chicken” Recipe proves that plant-based meals can be just as exciting and indulgent as classic comfort foods. Its delightful combination of textures and bold flavors will have you returning to this recipe again and again. Give it a try and watch this dish become a standout favorite among your friends and family, guaranteed to brighten your table and your day.
Print
Vegan Glazed Orange Cauliflower “Chicken” Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Description
This Vegan Glazed Orange Cauliflower “Chicken” recipe offers a delightful plant-based twist on traditional glazed chicken. Crispy fried cauliflower florets are coated in a batter and breadcrumb mixture, then glazed with a sweet and tangy orange sauce. Perfectly paired with steamed rice, this flavorful dish brings vibrant citrus notes and satisfying crunch to your table in just 45 minutes.
Ingredients
Cauliflower and Coating
- 2 small heads of cauliflower, cut into florets (approx. 3 cups or 650g)
- Neutral oil for frying
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup room-temperature water
- 1 1/2 cups bread crumbs
- 1/2 cup desiccated coconut (or substitute more bread crumbs)
Orange Glaze
- 1 cup orange juice (from 2 navel oranges or juice of choice)
- 1 tsp orange zest
- 2–4 tbsp maple syrup (adjust to taste)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar or distilled white vinegar
- 2 tbsp room-temperature water
- 2 tbsp cornstarch
- 4 tbsp room-temperature water
Garnishes and Serving
- Extra orange slices (optional)
- Sesame seeds for garnish
- Steamed rice
Instructions
- Prepare the Glaze: In a small bowl, combine orange juice, orange zest, maple syrup, soy sauce, vinegar, and 2 tablespoons of water. In another small bowl, mix 2 tablespoons cornstarch with 4 tablespoons water to make a slurry. Set both aside.
- Make the Batter and Breadcrumb Mix: In a mixing bowl, whisk together flour, 1 tablespoon cornstarch, baking powder, salt, and 3/4 cup water until a smooth batter forms. In a separate bowl, combine bread crumbs and desiccated coconut.
- Coat the Cauliflower: Dip the cauliflower florets into the batter, ensuring each piece is well coated, then dredge them in the breadcrumb and coconut mixture, pressing lightly so the crumbs adhere evenly.
- Fry the Cauliflower: Heat a neutral oil in a large frying pan over medium heat. To test temperature, drop a breadcrumb in the oil—it should sizzle. Fry the coated cauliflower in batches, cooking each side for about 2 minutes or until golden brown and crispy. Remove and drain on a strainer or cooling rack to remove excess oil.
- Make the Glaze: Using the same frying pan (discard excess oil but keep residual flavor), pour in the glaze mixture and heat over medium. Stir continuously and then add the cornstarch slurry. Simmer the mixture for 3 to 4 minutes until it thickens into a glossy glaze.
- Combine and Serve: Toss the fried cauliflower pieces gently in the hot orange glaze until fully coated or serve the glaze alongside as a dipping sauce. Garnish with sesame seeds and optional orange slices. Serve immediately with steamed rice for a complete meal.
Notes
- You can substitute desiccated coconut with extra breadcrumbs if unavailable.
- Adjust maple syrup in the glaze to balance sweetness according to your preference.
- Maintain medium oil temperature to ensure cauliflower cooks through and remains crispy without burning.
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- Serve immediately for best texture; leftover cauliflower may lose crispiness.
