An easy orange cauliflower recipe that creates crunchy crispy cauliflower bites without deep-frying, and a tangy orange sauce that is delightfully fragrant. It is a takeout style dish that you can put together quickly in your kitchen and it’s so satisfying to eat. {Vegan, Gluten-Free Adaptable}
![Homemade orange cauliflower in a plate close up](https://omnivorescookbook.com/wp-content/uploads/2023/01/211104_Orange-Cauliflower_2.jpg)
Orange cauliflower is one of those dishes that are loved by most people, just like sweet and sour chicken, General Tso’s Tofu, and Mongolian Beef. Today I want to share this recipe from my newly released cookbook Chinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More. It is one of the most popular recipes from the book and I’ve received so much nice feedback on it!
In this recipe, I want to introduce a great method for preparing cauliflower, so you can get a crispy crunchy coating without deep frying. The sauce is fragrant and less sweet than the orange sauce you usually get in a restaurant.
![Pan fried cauliflower with orange sauce topped with green onions](https://omnivorescookbook.com/wp-content/uploads/2023/01/211104_Orange-Cauliflower_5.jpg)
Orange cauliflower ingredients
Orange
The key ingredient in this recipe is orange, since it’s the main ingredient for the orange sauce. I prefer to use freshly squeezed orange juice, which is fruitier and not too sweet. I’ve tried several types of orange and my favorite one for the sauce is mandarin orange. But you can use another type if you prefer.
For added texture and flavor, I like to use very finely chopped orange peel in the sauce. You can use a peeler to thinly peel the orange, then slice it into thin shreds. Alternatively, you can zest the orange. In this case, I would slightly reduce the amount (use half to a scant tablespoon of unpacked zest) so the flavor is not overpowering.
Other ingredients for the sauce
To make a well-rounded orange sauce that has a richer taste, I prefer to use some rice vinegar, soy sauce and Shaoxing wine on top of the orange juice.
I prefer to use light soy sauce in this recipe, so the sauce color will be more orange looking. But regular soy sauce works as well.
Prepare the cauliflower
There are two important steps to prepare the cauliflower, so you can get a crispy result without deep frying:
- Lightly salt the cauliflower, then pat it dry with paper towels – this step will draw some moisture out of the cauliflower, so the texture will be firm during the cooking
- Coat the cauliflower with plant milk, oil, and cornstarch – this is a very light batter that will turn golden crispy when you pan fry the cauliflower.
Orange cauliflower mise en place
When you’re ready to cook, your table should have:
- Mixed sauce
- Cauliflower salted, patted dry, and coated
- Garlic and green onion
![Ingredients for making orange cauliflower](https://omnivorescookbook.com/wp-content/uploads/2023/01/211104_Orange-Cauliflower_6.jpg)
![Pan fried cauliflower with orange sauce](https://omnivorescookbook.com/wp-content/uploads/2023/01/211104_Orange-Cauliflower_4.jpg)
How to cook orange cauliflower
What pan to use
I highly recommend using a 12” nonstick pan for this recipe. Because the orange sauce has vinegar in it, the acid will unseason your cast iron or carbon steel pan. Also, it is easier to pan fry the cauliflower in big batches if using a large flat skillet instead of a wok.
Cooking process
Cooking orange cauliflower is super easy. All you need to do is:
- Pan fry the cauliflower until golden, and the inside is still al dente
- Gently cook the aromatics to release fragrance
- Pour in the sauce to reduce quickly
- Add back the cooked cauliflower and stir to mix well
That’s it!
![Cooking orange cauliflower step-by-step](https://omnivorescookbook.com/wp-content/uploads/2023/01/211104_Orange-Cauliflower_7.jpg)
Frequently asked questions
How do you prevent the cauliflower from falling apart?
The process of salting the cauliflower to remove moisture helps with the texture.
The other important thing is not to overcook the cauliflower during the pan frying process. I highly recommend using high heat for this step. If the cauliflower chars too fast, you can reduce to medium-high heat. When the cauliflower is browned, the texture should just start to soften but still have some firmness. When you add the sauce, it will cook the cauliflower further.
Can I double the sauce?
This recipe produces just enough sauce to coat the cauliflower. The benefit of having less sauce is that the cauliflower will remain quite crispy even after it’s coated with the sauce. If you use more sauce, the cauliflower will become soggy very quickly after cooking. That being said, feel free to double the sauce if that’s the way you prefer!
![Homemade orange cauliflower in a plate](https://omnivorescookbook.com/wp-content/uploads/2023/01/211104_Orange-Cauliflower_1.jpg)
More delicious vegetarian recipes
If you want to add more plant-based dishes to your daily meals, check out my cookbook Chinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More. It includes 90 delicious recipes that are very practical to make in a home kitchen!
- Bok Choy and Mushroom Stir Fry
- Sweet and Sour Tofu (糖醋豆腐)
- Easy Steamed Tofu (蒸豆腐)
- Vegetable Chow Fun (蔬菜炒河粉)
- Vegan Wonton Soup
![An easy orange cauliflower recipe that creates crunchy crispy cauliflower bites without deep-frying, and a tangy orange sauce that is delightfully fragrant. It is a takeout style dish that you can put together quickly in your kitchen and it’s so satisfying to eat. {Vegan, Gluten-Free Adaptable}](https://omnivorescookbook.com/wp-content/uploads/2023/01/211104_Orange-Cauliflower_550-250x250.jpg)
Orange Cauliflower
Ingredients
Cauliflower
- 1 small head (up to 2 lbs, or 900 g) cauliflower , cut into 1” (2.5 cm) florets
- 1/4 teaspoon salt
- 2 tablespoons almond milk (or other plant-based milk) (Footnote 1)
- 1 tablespoon peanut oil (or vegetable oil)
- 1/2 cup (65 g) cornstarch
Sauce
- 1/4 cup (60 ml) freshly squeezed mandarin orange juice (*Footnote 2)
- 1 tablespoon mandarin orange peel , thinly sliced
- 3 tablespoons rice vinegar
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon Shaoxing wine
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Stir fry
- 1/3 cup (80 ml) peanut oil (or vegetable oil)
- 3 green onions , sliced
- 3 cloves garlic , minced
Instructions
- Place the cauliflower in a large bowl and sprinkle with the table salt. Gently mix a few times. Let stand for 15 to 20 minutes to marinate while you prepare the other ingredients.
- In a medium bowl, combine the orange peel, orange juice, vinegar, soy sauce, wine, sugar, 1 tablespoon of the cornstarch, and fine sea salt for the sauce. Stir until the cornstarch is dissolved.
- Right before cooking, use paper towels to dry off any excess moisture from the cauliflower. Add the almond milk and vegetable oil to the cauliflower and mix a few times. Add the 1/2 cup cornstarch and stir gently until all the cauliflower is coated with a thin layer of starch.
- In a large skillet, heat the peanut oil over medium-high heat until hot. Add the cauliflower pieces, one at a time, without overlapping; you may need to cook in two batches. Let cook undisturbed until the bottoms turn golden, 2 minutes or so. Flip over and cook the other sides until golden, reducing the heat to medium or medium-low if the oil starts to splatter. Transfer the cauliflower to a large plate and let cool for 2 to 3 minutes to crisp up the crust.
- There should be 1 to 2 tablespoons of oil left in the pan; if there is more, wipe off the excess oil with a few layers of paper towels. Turn the heat to medium and add the white parts of the scallions and the garlic to the pan, stirring a few times until fragrant. Stir the sauce again to make sure the cornstarch is dissolved, then pour it into the pan. Cook and stir until the sauce thickens. Add the cauliflower back into the pan and stir to coat with the sauce.
- Transfer the contents of the pan to a large plate, top with the green parts of the scallions, and serve hot.
Notes
- You can substitute the almond milk with a different type of plant-based milk, but I suggest staying away from the more watery types, such as natural oat milk.
- You can use other types of orange as well, if you prefer. Bottled orange juice works too.
Would dairy milk be a suitable substitute for almond milk?
Dairy milk is totally OK!
This looks delicious! Do you think it would work with broccoli also?
I’ve never tried this with broccoli. I think the cooking method will certainly work. Plus since broccoli has a tougher texture, it is less likely to overcook and fall apart. My only concern is that broccoli has a stronger taste than cauliflower, so not so sure if it works well with the orange sauce. If you don’t mind the light bitterness of broccoli, then I think it’s totally fine.
This is absolutely the best! Even kids will eat them enthusiastically!
Thank you!
I’m confused. You speak of “light soy sauce”, “regular soy sauce”, and “dark soy sauce.” I thought regular soy sauce was light soy sauce? No? Are there three kinds of unseasoned soy sauce?
This was really flavorful. I loved it. I like that a lot of your recipes don’t call for some rice to accompany them. We love Jasmine rice but we don’t need the added carbs. Hubby likes some meat in his meals so I doubled the sauce and added some leftover cooked turkey. It tasted great in this recipe. Even the cauliflower tasted great straight from the skillet, with no sauce. It took me close to an hour to make, but the first time usually takes longer. This is definitely added to my recipe list. Thanks.
What a great way to use cauliflower! Made this today and it did not disappoint! Didn’t have mandarin oranges, so I used the navel oranges I had on hand. Also decided to zest instead of slice the peel. Turned out great!
Made this exactly as written – delicious! Quick & easy, everyone loved it.