Ingredients:
For cauliflower:
1 head of cauliflower
1 cup of all purpose flour (GF all purpose works too)
s&p
Vegetable oil (only if frying- baking works just as well)
For the sauce:
Juice from two oranges (or 2/3 cup of orange juice)
1/2 cup of soy sauce
1/2 cup of maple syrup
1 tsp of ground or freshly grated ginger
1 tsp of ground or freshly grated garlic
3 Tbsp of rice wine vinegar
1 squirt of siracha (more to taste)
Cornstarch for cornstarch slurry
*optional rice like jasmine rice for serving (quick cooking packets are easiest)
*optional green onions and sesame seeds for garnish
Instructions:
Cauliflower:
Pre-heat oven to 450F if you are baking the cauliflower (oil free option), or pour good amount of vegetable oil in a large pan, fully coating it, on medium heat over the stove. I've found both options are equally delicious. Mix 1 cup of flour with 1 cup of water in a medium bowl until batter forms, adding a little s&p for flavor.
Remove stem from rinsed cauliflower and chop into florets. Dunk florets into batter, fully coating them and place on a greased baking sheet for the oven or onto your heated pan with the oil if frying. Bake in oven for 20-25 min flipping halfway. If frying, cook about 7-10 min a side (until cauliflower starts browning).
Sauce:
For the sauce add all sauce ingredients except for the cornstarch to a sauce pan over medium heat. Whisk and let bubble for about 5-10 min then reduce heat to low. Mix in your cornstarch slurry (1 tbsp of cornstarch w/ 2 tbsp of water) to thicken your sauce.
Once cauliflower is cooked, mix them into the sauce, fully coating them and enjoy warm! I like eating over rice garnished with green onions and sesame seeds.
Watch video here