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For this crispy orange cauliflower, you need: - 1 medium head of cauliflower, cut into bite-sized florets - Vegetable oil (for frying) The cauliflower should be fresh and firm. This ensures a great texture when cooked. Oil is key for frying, as it helps get that perfect crunch. The batter gives the cauliflower its crispy coating. Gather these items: - 1 cup all-purpose flour - 1 teaspoon cornstarch - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup sparkling water (chilled) Mixing flour with cornstarch helps create a light and crispy finish. The garlic powder and paprika add depth to the flavor. Use salt and pepper to match your taste. The orange sauce brings sweet and tangy notes. You will need: - Zest of 1 orange - 1/4 cup fresh orange juice - 2 tablespoons honey or maple syrup - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - 1/2 teaspoon red pepper flakes (optional) - Green onions, thinly sliced (for garnish) The zest adds a bright aroma, while the juice gives a fresh kick. Honey or maple syrup balances the sauce's flavors. Add red pepper flakes for a hint of heat if you like spice. Garnish with green onions for a pop of color and taste. This mix of ingredients makes the dish vibrant and full of flavor. Enjoy the cooking process! {{ingredient_image_1}} To start, cut your medium head of cauliflower into bite-sized florets. This helps them cook evenly. Next, grab a medium bowl. In it, mix together one cup of all-purpose flour, one teaspoon of cornstarch, one teaspoon of garlic powder, one teaspoon of paprika, and salt and pepper. Stir until combined. Slowly pour in one cup of chilled sparkling water. Mix gently until you get a smooth batter. The batter should be thick enough to coat each floret well. Now, it’s time to fry! Heat about two inches of vegetable oil in a deep frying pan over medium-high heat. Aim for a temperature of 350°F (175°C). Once the oil is hot, dip each floret into the batter. Make sure they are well-coated. Carefully place the coated florets into the hot oil. Fry them in batches for about four to five minutes. You want them to turn golden brown and crispy. Use a slotted spoon to remove them. Then, drain the excess oil on a paper towel-lined plate. While the cauliflower fries, let’s make the orange sauce. In a small saucepan, combine the zest of one orange, a quarter cup of fresh orange juice, two tablespoons of honey or maple syrup, one tablespoon of soy sauce, one tablespoon of rice vinegar, and half a teaspoon of red pepper flakes if you like some heat. Heat this mixture over medium heat. Bring it to a simmer and cook for three to four minutes. Stir it until it thickens slightly. Once the cauliflower is crispy and the sauce is ready, it’s time to combine them. In a large bowl, toss the crispy cauliflower with the orange sauce. Make sure every piece is evenly coated. Transfer the delicious mixture to a serving dish. For a nice finish, garnish with thinly sliced green onions. Enjoy your Crispy Orange Cauliflower! To get that perfect crunch, start with cold sparkling water. The bubbles help the batter cling to the cauliflower. Make sure your oil is hot enough, around 350°F (175°C). If the oil is not hot, the cauliflower will soak up too much oil. Fry in small batches to keep the oil temperature steady. This ensures that each piece gets golden and crisp. Feel free to tweak the sauce! If you like it sweeter, add more honey or maple syrup. For a kick, increase the red pepper flakes. You can also add garlic or ginger to the orange sauce for extra depth. Taste as you go to find your perfect balance of flavors. The zest of the orange adds freshness, so don’t skip it! Use a deep frying pan or pot for better heat control. A slotted spoon helps you remove the cauliflower easily. Let the fried cauliflower drain on paper towels to soak up excess oil. This keeps them crispy. Serve immediately for the best texture. If you have leftovers, store them in the fridge but know they may lose some crunch. Pro Tips Use Chilled Ingredients: Ensure your sparkling water is well-chilled before mixing it into the batter. Cold batter helps achieve a crispier texture when frying. Control the Oil Temperature: Maintain the oil temperature around 350°F (175°C) while frying. If the temperature is too low, the cauliflower will absorb more oil; too high, and it may burn. Batch Fry for Even Cooking: Fry the cauliflower in small batches to avoid overcrowding the pan. This allows for even cooking and prevents the temperature from dropping too much. Adjust Sauce to Taste: Feel free to modify the sweetness or spice level of the orange sauce according to your preference. Add more honey for sweetness or extra red pepper flakes for heat. {{image_2}} To make this dish vegan, swap out honey for maple syrup. This keeps the sweet taste while staying plant-based. You can also use chickpea flour instead of all-purpose flour. Chickpea flour gives a nice flavor and is healthy too. If you want a crunchier finish, try adding breadcrumbs to the batter. If you crave heat, add more red pepper flakes to the sauce. You could also mix in some hot sauce to the batter for extra spice. Another fun idea is to toss the crispy cauliflower in a spicy chili sauce after frying. This will give it a bold kick that spice lovers will enjoy. Serve your crispy orange cauliflower over rice or quinoa for a full meal. You can also add it to a fresh salad for a nice crunch. If you want to impress guests, plate it with a drizzle of extra orange sauce. Garnish with green onions for color and flavor. This will make your dish look as good as it tastes! Store any leftover crispy orange cauliflower in an airtight container. Place it in the fridge. It stays fresh for up to three days. Make sure to cool it to room temperature before sealing. This helps keep it crispy longer. To reheat, use an oven instead of a microwave. Preheat your oven to 350°F (175°C). Spread the cauliflower on a baking sheet. Heat for about 10-15 minutes. This method makes it crispy again. Check often to avoid burning. You can freeze the cooked cauliflower for later use. Let it cool completely before freezing. Place it in a freezer-safe bag, removing as much air as possible. It can last up to three months in the freezer. To enjoy, thaw it in the fridge overnight before reheating. Yes, you can use frozen cauliflower. Just thaw it first and pat it dry. This step helps remove excess moisture, ensuring a crispier texture. Frozen cauliflower may not fry as evenly as fresh, but it will still taste great. To make Crispy Orange Cauliflower gluten-free, swap all-purpose flour for a gluten-free flour blend. You can also use cornstarch or almond flour. These options will create a crispy coating without any gluten. You can serve this dish with rice or quinoa for a filling meal. Pair it with a fresh salad for a light side. It also goes well with steamed vegetables or noodles. To keep the cauliflower crispy, serve it right away. Avoid covering it, as steam can make it soggy. If you need to hold it, keep it in a warm oven on a wire rack. This method allows air to circulate around the cauliflower, keeping it crisp. Today, we explored a tasty recipe for Crispy Orange Cauliflower. We covered the main ingredients, how to prepare the batter, and make the orange sauce. I shared tips to fry cauliflower perfectly and adjust flavors. You learned about vegan alternatives and serving ideas. I also discussed storage methods and answered common questions. With this knowledge, it’s time to enjoy your cooking journey. Experiment with flavors and create your own unique twist on this dish!

Crispy Orange Cauliflower

A deliciously crispy cauliflower dish coated in a tangy orange sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium head cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup sparkling water (chilled)
  • as needed vegetable oil (for frying)
  • zest of 1 orange
  • 1/4 cup fresh orange juice
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon red pepper flakes (optional)
  • as needed green onions, thinly sliced (for garnish)

Instructions
 

  • In a medium-sized bowl, combine the flour, cornstarch, garlic powder, paprika, salt, and pepper. Mix well. Slowly add in the chilled sparkling water, stirring until a smooth batter forms. The batter should be thick enough to coat the cauliflower.
  • In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
  • Dip each cauliflower floret into the batter, ensuring they are well-coated, then carefully place them into the hot oil.
  • Fry the cauliflower in batches for about 4-5 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them and drain excess oil on a paper towel-lined plate.
  • In a small saucepan, combine the orange zest, orange juice, honey (or maple syrup), soy sauce, rice vinegar, and red pepper flakes (if using). Bring to a simmer over medium heat and cook for 3-4 minutes, stirring until slightly thickened.
  • In a large bowl, toss the crispy cauliflower with the orange sauce until evenly coated.
  • Transfer the coated cauliflower to a serving dish and garnish with sliced green onions.

Notes

For extra heat, add more red pepper flakes.
Keyword cauliflower, crispy, orange sauce, vegetarian