This crispy orange cauliflower is a plant-based twist on the classic Chinese American dish, orange chicken.
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
Add more water, 1 tablespoon at a time, until the batter has the consistency of thin paint.
Heat the oil over medium-high heat to 375F.
Remove from the batter, letting excess drip back into the bowl; transfer to the hot oil.
Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser
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 375F between batches.
Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser
Sprinkle the fried cauliflower with the remaining 14 teaspoon salt.
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.
Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser
Garnish with scallions and sesame seeds, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser
