Orange Cauliflower
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked cauliflower florets coated in a tangy orange sauce with ginger and garlic. This vegan take on orange chicken is a satisfying vegetarian main that pairs well with rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 head of cauliflower, cut into florets (about 3 cups)
- 1 cup flour (can sub gluten-free flour or whole-wheat flour)
- 1 1/4 cup almond milk
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 cup panko (can sub gluten-free panko)
- Sliced scallions and sesame seeds to top (optional)
- 1 cup orange juice (freshly squeezed is best)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp coconut sugar (can sub brown sugar)
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp cornstarch
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 886mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 408mg
- Calcium
- 196mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 886MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.