Crispy Orange Cauliflower

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

1. Blend all ingredients together until a nice batter is formed (shouldn’t be too thick: think waffle batter consistency).
2. 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. 
3. Dip each small floret into the batter and make sure each piece is entirely covered.
4. Fry in oil until completely browned.
5. 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

1. In a clean skillet, heat oil and garlic for 1 minute.
2. Add green onions, zest and juice. Cook another 1 minute.
3. 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.
4. Place ontop of rice.

• 1/4 c. orange juice
• 1 tsp corn starch
• 1 tsp brown sugar

1. In that same skillet, throw in the remainder ingredients and bring to a boil for just 1 minute, stirring constantly.
2. Drizzle over orange cauliflower and rice.
3. Garnish with green scallions, orange zest, and sesame seeds.