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–+ servings
Baked Orange Cauliflower

Crispy Baked Orange Cauliflower That Will Transform Dinner

This Baked Orange Cauliflower offers a delightful vegetarian twist on classic flavors with a tangy sauce and crispy texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower A hearty base that mimics chicken when baked.
  • 2 Eggs Acts as a binding agent; substitute with a flaxseed mixture for a vegan option.
  • 1 cup Panko Breadcrumbs Provides a light and crispy coating; Kikkoman brand is recommended for even baking.
For the Orange Sauce
  • 1/2 cup Orange Juice The sweet and tangy star of the sauce; fresh juice enhances the flavor.
  • 2 tbsp Granulated Sugar Balances the acidity of the orange juice; reduce for less sweetness.
  • 1 tbsp Vinegar Adds necessary acidity to balance the sauce; regular table vinegar works well.
  • 2 tbsp Soy Sauce Contributes umami flavor; using low-sodium soy sauce is preferred.
  • 2 cloves Garlic Delivers depth and aroma; minced for a stronger flavor.
  • 1 tbsp Ginger Adds a spicy note; use grated or minced for the best results.
  • 1 tbsp Sriracha Provides heat; adjust to taste or substitute with ketchup for minimal spice.
  • 1 tbsp Cornstarch Thickens the sauce; mix with water before adding for smooth incorporation.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • medium bowl
  • Resealable bag
  • Saucepan

Method
 

Step-by-Step Instructions for Baked Orange Cauliflower
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk the eggs until well combined, then place the panko breadcrumbs in a resealable bag.
  3. Dip each cauliflower floret into the whisked egg mixture, allowing excess to drip off, then place them in the panko bag and shake to coat.
  4. Arrange the coated cauliflower florets on the prepared baking sheet without touching.
  5. Bake for 15-20 minutes until golden-brown and crispy.
  6. Meanwhile, prepare the sauce by combining orange juice, sugar, vinegar, soy sauce, garlic, ginger, and sriracha in a saucepan over medium heat, stirring until boiling.
  7. Dissolve cornstarch in water, then add to the sauce, stirring until thickened.
  8. Drizzle the sauce over the baked cauliflower and serve immediately, garnished with sliced scallions if desired.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 40mgIron: 1.5mg

Notes

For best results, let excess egg mixture drip off and enjoy immediately to maintain crispiness.

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