Hey all! As some of you know I’m new to this whole blogging thing. I’m feeling really awesome as this is my second post of the week! Yaaa me! 🙂 Hopefully we can make it three! Today I’m bringing you a delicious “healthy” dinner. I say “healthy” because in hindsight this could use way more veggies and whole foods. Oh well.. I’m a work in progress.. OKAY!
I was a little apprehensive about this whole cauliflower baked orange chicken business… But I gotta say.. even the pickiest eater will like this. Cauliflower really is such a nice bland base for recreating some of your guilty pleasure foods. I’m still not loving it for a “rice” substitute but I might just be missing something. I guess I’m just not a huge fan of plain cauliflower. It needs to be cauliflower plus something for me to really enjoy it. Plain cauliflower just kind of sucks.
When I make this in the future I will def add some bell peppers, onions and maybe even some stir fry veggies to really get the veggies in. I mean I know its cauliflower, but with the flour and rice some extra veggies wouldn’t hurt to balance this out a bit. Bell pepper would really set the flavor of the orange sauce as well.
In the test kitchen I tried both baking and frying… and while frying was good of course I didn’t think it was a big enough difference to make this somewhat healthy dish into deep fried cauliflower. Baking was nearly as good without all that extra oil. Serve this awesome baked cauliflower over some white or brown rice, add all the fixings – lime, green onion, sesame seeds, chopped peanuts and your favorite hot sauce. Nom without all the guilt!
Baked Orange Cauliflower
- 1 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 large egg beaten
- 1 head cauliflower cut into florets
- 2 green onions thinly sliced
- 2 teaspoons toasted sesame seeds
- 1/2 cup vegetable 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
- 2 teaspoons orange zest
- 2 teaspoons Sriracha
- 1/4 teaspoon ground ginger
Preheat over to 400 degrees.
In a medium bowl, whisk together cornstarch, baking powder, salt and egg.
Working in batches, dip cauliflower into cornstarch mixture, allowing excess to drip off. Please on a greased baking sheet. Bake at 400 degrees for 20-25 minutes (until golden brown).
In a large saucepan over medium heat, combine vegetable 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.
Allow cauliflower to cool for 2-3 minutes, this will allow the breading to set up property. Add cauliflower to saucepan and gently combine with sauce.
Serve immediately with rice, garnished with green onions and sesame seeds, if desired.