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–+ servings
Orange Cauliflower Bowls

Orange Cauliflower Bowls

Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Everyone's favorite orange chicken made with cauliflower instead! But you won't miss the chicken at all with this heavenly sauce!
4.8 stars (20 ratings)

Ingredients

  • 1 cup basmati rice
  • 3 cups vegetable oil
  • 1 ¼ cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 large egg, beaten
  • ½ cup lager or pilsner beer
  • 1 head cauliflower, cut into florets
  • 2 green onions, thinly sliced
  • 2 teaspoons toasted sesame seeds

For the sauce

  • ½ cup chicken stock
  • ¼ cup freshly squeezed orange juice
  • 3 tablespoons sugar
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 2 teaspoons orange zest
  • 2 teaspoons Sriracha, or more, to taste
  • ¼ teaspoon ground ginger
  • 1 tablespoon cornstarch

Instructions

  • In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  • Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until temperature reaches 375 degrees F.
  • In a medium bowl, whisk together cornstarch, baking powder, salt, egg and beer.
  • Working in batches, dip cauliflower into cornstarch mixture, allowing excess to drip off.
  • Add cauliflower to the Dutch oven, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
  • In a large saucepan over medium low heat, combine chicken stock, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and cornstarch. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes. Stir in cauliflower.
  • Serve immediately with rice, garnished with green onions and sesame seeds, if desired.