Description
Baked Orange Cauliflower is a crispy, flavorful twist on classic orange chicken, offering all the tangy goodness without the meat. This delightful dish features cauliflower florets coated in a crunchy panko breadcrumb crust, bathed in a homemade sweet and tangy orange sauce. Perfect as an appetizer or a main course, it’s sure to be a hit at gatherings, family dinners, or meal prep sessions. Enjoy this vibrant dish that not only tastes amazing but also packs a nutritious punch!
Ingredients
Scale
- 1/2 head of 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 your oven to 400°F and prepare a baking sheet with parchment paper.
- Dip cauliflower florets into whisked eggs, shaking off excess.
- Coat each floret in panko breadcrumbs using a Ziploc bag for even coverage.
- Arrange coated florets on the baking sheet and bake for 15-20 minutes until golden brown.
- While baking, combine orange juice, sugar, vinegar, garlic, soy sauce, sriracha, and ketchup in a saucepan. Heat until boiling.
- Mix cornstarch with water and add to the sauce until thickened; drizzle over baked cauliflower.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course/Appetizer
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1/4 of recipe (about 95g)
- Calories: 150
- Sugar: 10g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg