Healthy Recipes Ingredients Healthy Vegetable Recipes Healthy Cauliflower Recipes Make Crispy Orange Cauliflower for Dinner Tonight 5.0 (2) 2 Reviews This crispy orange cauliflower is a plant-based twist on the classic Chinese American dish, orange chicken. It features cauliflower florets coated in a light, crispy batter, fried until crispy and then tossed in a sweet and tangy orange sauce. Enjoy it as an appetizer or serve it over steamed brown rice with stir-fried tofu and veggies for a vibrant, wholesome meal. By Craig Ruff Craig Ruff Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants. EatingWell's Editorial Guidelines Published on October 18, 2024 Tested by Renu Anshie Dhar Tested by Renu Anshie Dhar Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 30 mins Total Time: 30 mins Servings: 6 Nutrition Profile: Diabetes-Friendly Nut-Free Dairy-Free Vegan Vegetarian Egg-Free Jump to Nutrition Facts Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser Cook Mode (Keep screen awake) Ingredients 1 teaspoon grated orange zest 1 cup orange juice (from 3 oranges) 2 tablespoons light brown sugar 2 tablespoons lower-sodium soy sauce 1 tablespoon cornstarch plus ¾ cup, divided 1 tablespoon rice vinegar 1 tablespoon toasted sesame oil 1 teaspoon grated fresh ginger 2 cloves garlic, grated ⅛ teaspoon salt plus ¼ teaspoon, divided 1 cup cold water, plus more as needed ¾ cup all-purpose flour ½ teaspoon baking powder 3 cups canola oil 1 medium cauliflower, cut into 1½-inch florets (about 8 cups) Thinly sliced scallions and sesame seeds for garnish (optional) Directions Whisk 1 teaspoon orange zest, 1 cup orange juice, 2 tablespoons each sugar and soy sauce, 1 tablespoon each cornstarch, rice vinegar and toasted sesame oil, 1 teaspoon ginger, garlic and ⅛ teaspoon salt together in a medium saucepan until the cornstarch is dissolved. Bring to a simmer over medium heat; cook, stirring constantly, until thickened, about 1 minute. Cover and set aside. Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser Whisk 1 cup water, ¾ cup flour, ½ teaspoon baking powder and the remaining ¾ cup cornstarch together in a large bowl. Add more water, 1 tablespoon at a time, until the batter has the consistency of thin paint. Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser Place 3 cups oil in a 12-inch cast-iron or heavy-bottomed high-sided skillet; clip on a candy or deep-fry thermometer. Heat the oil over medium-high heat to 375°F. Working in 3 batches, add cauliflower florets to the batter, turning to coat using tongs or a fork. Remove from the batter, letting excess drip back into the bowl; transfer to the hot oil. Fry, turning occasionally, until golden brown, about 4 minutes. Transfer to a paper-towel-lined plate using a spider or slotted spoon. Allow the oil to return to 375°F between batches. Sprinkle the fried cauliflower with the remaining ¼ teaspoon salt. Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser Reheat the reserved orange sauce over medium heat, if needed. Toss the warm sauce and fried cauliflower in a large bowl until coated; transfer to a large plate. Garnish with scallions and sesame seeds, if desired. Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser EatingWell.com, October 2024 Rate It Print Nutrition Facts (per serving) 388 Calories 27g Fat 34g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1⅓ cups Calories 388 % Daily Value * Total Carbohydrate 34g 12% Dietary Fiber 3g 10% Total Sugars 9g Protein 4g 8% Total Fat 27g 35% Saturated Fat 2g 11% Cholesterol 0mg 0% Vitamin A 4µg Vitamin C 73mg 81% Vitamin D 0µg Vitamin E 4mg 29% Folate 97µg Vitamin K 34µg Sodium 382mg 17% Calcium 61mg 5% Iron 1mg 7% Magnesium 28mg 7% Potassium 443mg 9% Zinc 0mg 4% Vitamin B12 0µg Omega 3 2g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.