Orange Cauliflower Bowls

March 4, 2019

Everyone’s favorite orange chicken made with cauliflower instead! But you won’t miss the chicken at all with this heavenly sauce!

Guys.

I just experienced -18 windchill here in Chicago. And it is cold. No, wait. That’s an understatement.

I did walk a mile to a workout class in this weather, which probably wasn’t the smartest move. But hey, I’m learning to be a Chicagoean.

Now I may not know what’s best in this weather but I do know what’s best here, and that’s swapping out the chicken for cauliflower in everyone’s favorite, most popular takeout dish.

And to be honest, I love this so much more than the chicken version. It’s crunchy, it’s crispy, and it’s smothered in the best orange sauce of your life. You won’t be missing the chicken here at. all.

I pinkie-promise.

Yield: 4 servings

Prep Time: 20 minutes Cook Time: 10 minutes

Total Time: 30 minutes

Everyone’s favorite orange chicken made with cauliflower instead! But you won’t miss the chicken at all with this heavenly sauce!

Ingredients:

1 cup basmati rice
3 cups vegetable oil
1 1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1 large egg, beaten
1/2 cup lager or pilsner beer
1 head cauliflower, cut into florets
2 green onions, thinly sliced
2 teaspoons toasted sesame seeds

For the sauce

1/2 cup chicken stock
1/4 cup freshly squeezed orange juice
3 tablespoons sugar
3 tablespoons rice wine vinegar
2 tablespoons reduced sodium soy sauce
3 cloves garlic, minced
2 teaspoons orange zest
2 teaspoons Sriracha, or more, to taste
1/4 teaspoon ground ginger
1 tablespoon cornstarch

Directions:

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until temperature reaches 375 degrees F.
In a medium bowl, whisk together cornstarch, baking powder, salt, egg and beer.
Working in batches, dip cauliflower into cornstarch mixture, allowing excess to drip off.
Add cauliflower to the Dutch oven, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
In a large saucepan over medium low heat, combine chicken stock, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and cornstarch. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes. Stir in cauliflower.
Serve immediately with rice, garnished with green onions and sesame seeds, if desired.