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
Scale
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.
