Print
Orange Cauliflower - the vegetarian version of Orange Chicken.

Orange Cauliflower

Servings 4 servings

Ingredients

Sauce

  • 1/2 cup sugar
  • 1 cup fresh orange juice
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 1 tablespoon tomato paste
  • 1 tablespoon hoisin sauce
  • 2 teaspoons grated fresh ginger
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Remaining ingredients

  • 2 eggs, beaten
  • 2 tablespoons soy sauce
  • 3 tablespoons vegetable or peanut oil
  • 2 teaspoons sesame oil
  • 1/3 cup plus 1 tablespoon conrstarch
  • 1 head cauliflower, cut into small florets
  • Peanut oil
  • green onions

Instructions

  1. Combine all sauce ingredients except cornstarch and water in a small saucepan. Bring to a simmer. In a small bowl, stir together cornstarch and water. Add to sauce and simmer 2 minutes. Keep warm.
  2. In a medium bowl, whisk together eggs, 2 tablespoons soy sauce, vegetable oil, sesame oil, and 1/3 cup cornstarch. Add cauliflower and toss to coat. Let sit 10 minutes. Sprinkle remaining 1 tablespoon cornstarch on top and mix in.
  3. Heat 1-2 inches of oil to 350 degrees in a Dutch oven or deep pan.
  4. Fry cauliflower in batches until golden brown, being careful not to fry it too long or it will get too soft. Drain on paper towel-lined plates.
  5. Serve cauliflower over rice and drizzle with sauce and sprinkle with green onions.