Back in 2015, cauliflower was booming and we were exploring new ways to love this veggie left and right. While you can throw it in everything from soups to sauces, smoothies, pizza crusts and more.. There was something about Cauliflower Wings that really took off! Unsurprisingly, these Buffalo Cauliflower Wings are still one of the top recipes on EDS!
After exploring just about all venues with cauliflower. Since I loved the quality of the cauliflower wings, I knew I could translate that into every just about every wing flavor. One that I personally loved? The Asian Cauliflower Wings! They had notes of citrus, were sweet with a lil bit of heat, and just immediately caught your tastebuds attention!
and that was that, the Orange Cauliflower was born 2015! To date you can find countless variations of this staple vegan dish. Back when in 2015 there was next to none. Another sign that plant based living has really taken off in recent years.
Panko vs Flour
You can approach this concept using just flour like I have, or incorporate Panko like I do with my wings. When it comes to this dish, I prefer the flour vs the intense crunch of Panko. You’re going to need a lot more sauce and you’re adding more carbs, which means even more calories, plus the flour honestly mirrors the traditional version so much better. Want to break away from white flour? You can easily switch it up and use almond and or gf varieties.
What I love most about this dish is that its quick, easy, affordable, packs flavor, packs fiber, is slightly sweet with a lil heat, the breading maintains itself even though its only baked, you an use almond flour or gf flour, you can use Panko for a crispier texture if desired, and the sauce is so universal it can be used in a variety of dishes!
If you’re looking for a go to sauce to implement into your cooking routine or simply need to break into the world of cauliflower, you have to try my staple Orange Cauliflower!
Batter: In a bowl combine the water, flour, garlic powder and salt.
Dip the florets in the batter allowing excess to drip off. Set on a baking sheet covered in parchment paper. Continue with the remaining florets.
Bake in the oven for 15-20 minutes until golden.
Make the sauce: In a pan over medium heat, add the olive oil, ginger and garlic. Cook for 2 minutes.
Now add the orange juice, soy sauce, rice vinegar, orange zest, sugar, red pepper flakes. bring to a boil for 2 minutes, reduce to a simmer.
Combine the corn starch and water, whisking to remove any clumps. Now add to the sauce and whisk to combine. Once the sauce thickens (2 mins), whisk in the sesame oil, and set aside.
Toss the baked cauliflower florets in the sauce. Top with chopped scallions and sesame seeds.
