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My Darling Vegan
Orange Cauliflower

Make take out at home with this healthier vegan Orange Cauliflower. Cauliflower florets coated in a sweet orange sauce and baked until they are melt-in-your mouth good. Ready in just 45 minutes! 

5 from 7 votes

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Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Course: Main Course, Main Dish
Cuisine: Chinese, Vegan
Servings: 4
Calories: 457 kcal
Author: Sarah McMinn
Battered Cauliflower
  • 1/2 medium head of cauliflower, broken into bite-sized florets
  • 3/4 cup chickpea flour
  • 3/4 cup warm water
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp white pepper
  • 2 tbsp cooking oil
Orange Sauce
Everything Else
  • 1 cup uncooked white rice
  • 1 tsp sesame seeds
  • 1 green onion, thinly sliced
  1. Begin by cooking the rice according to the rice package instructions. While rice is cooking, prepare your cauliflower. 

  2. Preheat oven to 450 F. In a shallow mixing bowl, combine chickpea flour and water, whisking together until thick and gooey. This will act as your binder between the cauliflower and flour mixture. In a separate shallow bowl combine flour, salt, pepper, and garlic powder. 

  3. Pour 1 tbsp of cooking oil into a heavy bottom baking dish or large cast-iron skillet. Dip each floret into the chickpea flour mixture until completely submerged, then dip it immediately into the flour mixture, coating thoroughly. Place the battered cauliflower in the baking dish and repeat until all the cauliflower is covered. 

  4. Bake for 10 minutes. Pull out of the oven, flip cauliflower over and brush or spray the additional 1 tbsp of oil on the top of the florets. Bake for another 10 minutes.

  5. While cauliflower is baking, make your sauce. Begin by heating up sesame oil in a small pan. Add garlic and ginger and sauté for 1-2 minutes until fragrant. Whisk in remaining ingredients EXCEPT for the cornstarch and water and simmer for 2 minutes. 

  6. In a small bowl, whisk together cornstarch and water. Add to sauce ingredients and bring to boil. Reduce heat to a simmer and simmer for 5 minutes until sauce is thickened and cornstarch has completely dissolved. 

  7. Pour all but 2 tbsp of sauce over the battered cauliflower and bake for another 5-10 minutes until sauce is sticky and thick. 

  8. Serve immediately over cooked rice. Top with sesame seeds, green onion, and remaining sauce. 

Recipe Notes

Serving and Storing - Serve this recipe over rice with green onions and sesame seeds. You could also serve these cauliflower wings in a salad over Romaine lettuce. Do not let it sit out too long. They will eventually lose their crispiness. This recipe does not store well. It should be eaten on the same day.

Variations  - If you want to try air frying this Orange Cauliflower, follow these instructions to cook your cauliflower in the air fryer

Nutrition Facts
Calories Per Serving: 457
% Daily Value
Carbohydrates 71g 24%
Protein 12g 24%
Fat 13g 20%
Saturated Fat 1g 6%
Sodium 1092mg 47%
Potassium 661mg 19%
Fiber 5g 21%
Sugar 21g 23%
Vitamin A 265IU 5%
Vitamin C 67.7mg 82%
Calcium 71mg 7%
Iron 3.4mg 19%