Description
Indulge in the vibrant flavors of Baked Orange Cauliflower, a delightful and healthier alternative to traditional orange chicken. This dish showcases tender cauliflower florets enveloped in a sweet and tangy orange sauce, all while maintaining a satisfying crunch from the panko breadcrumb coating. Perfect for family dinners or festive gatherings, this recipe is not only simple to prepare but also caters to both vegan and non-vegan diets. Whether served as an appetizer or a main course, Baked Orange Cauliflower is sure to impress everyone at your table with its delicious taste and inviting aroma.
Ingredients
- 1/2 head cauliflower (cut into bite-sized florets)
- 2 cups panko breadcrumbs
- 2 large eggs (whisked)
- 2 tbsp water
- 1/4 cup + 2 tbsp orange juice
- 1/4 cup granulated sugar
- 2 1/2 tbsp vinegar
- 1/8 cup low-sodium soy sauce
- 1 clove garlic (minced)
- 1/4 tsp ginger (minced)
- 1 tsp sriracha
- 1 tsp ketchup
- 2 tsp cornstarch + 2 tbsp water
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Dip each cauliflower floret into the whisked egg, ensuring excess drips off.
- Coat the floret with panko breadcrumbs using a Ziploc bag for even coverage. Place on the baking sheet.
- Bake for 15-20 minutes until golden brown and crispy.
- While baking, combine orange juice, sugar, vinegar, soy sauce, garlic, ginger, sriracha, and ketchup in a saucepan over low heat. Thicken with cornstarch mixed with water.
- Drizzle sauce over baked cauliflower before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (140g)
- Calories: 170
- Sugar: 12g
- Sodium: 330mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg