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 CauliflowerPrep timeCook timeTotal timeServes: Serves 2Ingredients
For Flour Mixture:
- 1 small head of cauliflower, cut into small florets (or a package of pre-cut cauliflower)
For the Base:
- 1 Tbsp. flaxseed meal + 2 Tb water, allow to sit until thickens
- ⅓ c. water
- ⅓ c. corn starch
- ¼ c. gluten-free flour
- 1 tsp. oil
For the Orange sauce:
- 2 Tbsp. oil
- 3-4 garlic cloves, peeled and zested
- 6 green onions, thinly sliced
- 1 tsp. oil
- zest of 1 orange + juice of orange
- 2 Tbsp. gluten-free soy sauce
- 2 Tbsp. rice wine vinegar
- .1/4 c. orange juice
- 1 tsp. corn starch
- 1 tsp. brown sugar
- Whisk together the flour mixture until a nice batter is formed (shouldn't be too thick: think waffle batter consistency).
- Heat up a skillet with ½ c. oil on medium/high heat. Make sure it has been properly heated.
- Dip each small floret into the batter until covered. Fry in oil until completely browned and allow to drain on a paper towel-lined plate.
- In a clean skillet, heat the 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.
- Plate on a bed of rice
- In that same skillet, throw in the remainder ingredients for the Orange Sauce and bring to a boil for just 1 minute, stirring constantly. Drizzle over orange cauliflower and rice.