Orange Cauliflower “Chicken” Recipe

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Clara Lawrence Modified: March 25, 2022
Orange Cauliflower “Chicken” Recipe

How To Make Orange Cauliflower “Chicken”

It’s a prank! Get your meat-lover friends into eating this meat-substitute orange cauliflower chicken recipe. Honestly, they won’t even notice.

Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes



  • nonstick cooking spray,for greasing
  • 2cupsnon dairy milk
  • 2cupsall purpose flour
  • 2tspkosher salt
  • 1cauliflower,cut into 1½ inch (3cm) florets
  • 1tbspcanola oil
  • 3garlic cloves,minced
  • 1pcfresh ginger,minced
  • ¼tspred pepper flakes
  • ½cuporange juice
  • ½cupbrown sugar
  • ¼cupdistilled white vinegar
  • ¼cupsoy sauce
  • 2tbspcornstarch
  • 2tbspcold water
  • 1tspsesame oil
  • white rice,for serving
  • 3scallions,thinly sliced, for garnish


  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and grease with nonstick spray.

  2. In a medium bowl, whisk together the non-dairy milk, flour, and salt.

  3. One at a time, dip each cauliflower floret in the batter to coat, letting any excess batter drip off. Arrange the battered cauliflower on the prepared baking sheet, making sure they aren’t touching one another. Lightly spray with cooking spray.

  4. Bake for 30 to 35 minutes, until the coating is crispy and beginning to brown.

  5. While the cauliflower is baking, make the sauce.

To make the Sauce:

  1. Heat the canola oil in a medium skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and red pepper flakes.

  2. Cook for 2 to 3 minutes, until fragrant, stirring frequently to prevent burning.

  3. Add the orange juice, brown sugar, vinegar, and soy sauce. Cook for another 2 to 3 minutes, until the brown sugar is dissolved and the mixture begins to simmer.

  4. In a small bowl, stir together the cornstarch and cold water with a fork.

  5. Add the slurry to the sauce, stirring to combine. Simmer for another 2 minutes, until the sauce thickens.

  6. Mix in the sesame oil, then transfer the sauce to a large bowl.

  7. Toss the hot cauliflower florets in the sauce until well coated.

  8. Serve the cauliflower over rice and garnish with the scallions.


  • Calories: 1154.97kcal
  • Fat: 16.89g
  • Saturated Fat: 1.58g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 8.72g
  • Polyunsaturated Fat: 5.47g
  • Carbohydrates: 239.59g
  • Fiber: 6.44g
  • Sugar: 169.77g
  • Protein: 16.92g
  • Sodium: 1857.78mg
  • Calcium: 239.48mg
  • Potassium: 1465.08mg
  • Iron: 6.31mg
  • Vitamin A: 31.06µg
  • Vitamin C: 197.87mg
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