Just when you thought Chinese food was off-limits, I give you Crispy Orange Cauliflower. Yes, you heard me correctly. What looks like chicken is actually cauliflower…
Proof as to why I am a better cook than baker. Cooking comes a lot more naturally for me–I am more at ease in finding my way around my spice rack than I ever am at baking a cake. There’s something so relaxing to me about chopping up vegetables, mincing garlic and figuring out which flavors I am missing in my dish. You could say cooking is a way for me to put my thoughts in a more clearer state of mind.
I do a lot of baking on Fork & Beans because I have always been afraid of it. Some of you might be asking yourselves why someone would spend so much time with their fears. Don’t ask me why, it’s just what I do. Though my baking fears have subsided througout the past year and a half when I first started, it still exhausts me at times. Emotionally and physically.
Crispy Orange Cauliflower Recipe
- 1 small head of cauliflower, cut into small florets (I used a pre-package of cauliflower bought from Trader Joe’s)
- 1 Tb flaxseed meal + 2 Tb water, allow to sit until thickens
- 1/3 c. water
- 1/3 c. corn starch
- 1/4 c. Cara’s gluten-free flour blend
- 1 tsp oil
- Blend all ingredients together until a nice batter is formed (shouldn’t be too thick: think waffle batter consistency).
- While you are doing this, heat up a skillet with 1/2 c. oil on medium/high heat. Make sure it has been properly heated.
- Dip each small floret into the batter and make sure each piece is entirely covered.
- Fry in oil until completely browned.
- Allow to drain on a paper towel-lined plate.
- 2 Tb oil
- 3-4 garlic cloves, peeled and zested
- 6 green onions, thinly sliced
- zest of 1 orange + juice of orange
- 2 Tb soy sauce (gluten-free)
- 2 Tb rice wine vinegar
- In a clean skillet, heat oil and garlic for 1 minute.
- Add green onions, zest and juice. Cook another 1 minute.
- Add soy sauce and vinegar and bring to a boil. Toss in crispy cauliflower into the skillet and coat thoroughly. Keep on the pan briefly.
- Place ontop of rice.
- 1/4 c. orange juice
- 1 tsp corn starch
- 1 tsp brown sugar
- In that same skillet, throw in the remainder ingredients and bring to a boil for just 1 minute, stirring constantly.
- Drizzle over orange cauliflower and rice.
- Garnish with green scallions, orange zest, and sesame seeds.