Asian-Style Orange Cauliflower

Preparation time 15 min
Cooking time 45 min
This recipe keeps for 2 days

Ingredients (4 servings)


  • 1 cup Whole wheat flour
  • 1 tsp, ground Coriander seed
  • 1 tsp, ground Cumin
  • 1/2 tsp Salt
  • 1/2 tsp, ground Black pepper
  • 1 cup Oat milk (any plant-based milk)

Cauliflower bites

  • 1 head medium Cauliflower, raw
  • 1 cup Bread crumbs

Orange Sauce

  • 1 tbsp Sesame oil
  • 4 clove Garlic, raw (minced)
  • 1 tbsp Ginger root, raw
  • 1/2 tsp Turmeric, ground
  • 1/2 tsp, flakes Hot chili pepper, sun-dried
  • 1 1/2 cup Orange juice, raw
  • 1 cup Water (or vegetable stock)
  • 2 tbsp Soy sauce (or tamari)
  • 1 tbsp Rice vinegar
  • 2 tbsp Maple syrup
  • 1 1/2 tbsp Cornstarch
  • 3 tbsp Water


  • 2 cup Black rice, uncooked
  • 2 cup Water
  • 1 tsp Salt

To serve

  • 2 medium Green onion
  • 2 tsp Sesame seeds

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  1. Prepare the rice
    Option 1 - Classic: Bring water to a boil, then stir in the rice and salt. Cook according to packet instructions.
    Option 2 - Pressure cook at High Pleasure for 20 minutes and natural release the steam.
  2. Preheat the oven to 220 C (425 F) and line two large baking sheets (more as needed) with parchment paper.
  3. Prepare the cauliflower
    Chop the cauliflower into medium bite sized florets. Whisk together the flour, ground coriander seeds, ground cumin, salt, pepper and plant-based milk until you have an uniform batter. Add the cauliflower florets into the batter and toss until fully coated. Add the breadcrumbs and toss to coat. Transfer the florets to the baking sheets and bake for 30 minutes. Leave some space between each floret to ensure they all get crispy in the oven.
  4. Get the sauce ready
    To prepare the sauce, warm a large skillet over medium heat. Once hot, add the oil, garlic and ginger. Sauté for 3 minutes, stirring frequently. Add the turmeric powder and chili flakes and cook for another minute. Then, add the freshly squeezed orange juice, water, soy sauce, rice vinegar and maple syrup. Stir to combine and bring to a simmer.
  5. In a small bowl combine the starch and water. Add the mixture to the sauce and stir to combine. Reduce the heat and let it simmer until thickened. The result should be a thick and sticky sauce with an in-depth flavor.
  6. Once the cauliflower is done, transfer it to the skillet and coat the florets with orange sauce. There should be enough sauce to coat all florets and some extra to serve on top of the rice.
  7. Serve on top of rice and sprinkle with sesame seeds and chopped onions. Enjoy!
  8. How to store
    This recipe is best eaten right away, however, if you have any leftovers, store in an air-tight container for up to 2 days.

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One serving contains 779 calories, 22 grams of protein, 10 grams of fat, and 153 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.