Description

This Baked Orange Cauliflower recipe offers a crispy, flavorful twist on a vegetarian favorite. Tender cauliflower florets are coated in panko breadcrumbs, baked to golden perfection, and generously drizzled with a tangy, sweet orange sauce infused with garlic, ginger, and a hint of spice. It’s a perfect appetizer or side dish that’s both wholesome and delicious.

Ingredients

Scale

Cauliflower and Coating

1 medium head cauliflower, cut into florets
1 cup panko breadcrumbs
2 large eggs
2 tablespoons water

Orange Sauce

3/4 cup orange juice
2 tablespoons granulated sugar
1 tablespoon white vinegar
2 tablespoons low-sodium soy sauce
2 cloves garlic, minced
1 teaspoon fresh grated ginger
1 teaspoon sriracha sauce
1 tablespoon ketchup
1 teaspoon cornstarch mixed with 1 tablespoon water

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Prepare Egg Wash and Breadcrumbs: In a medium bowl, whisk together the eggs and water until well combined. Place the panko breadcrumbs in a large Ziploc bag for easy coating.
Coat Cauliflower: Dip each cauliflower floret into the egg wash, ensuring it’s fully coated, then transfer it to the Ziploc bag. Shake the bag until the florets are evenly covered with breadcrumbs.
Bake Cauliflower: Arrange the coated cauliflower florets in a single layer on the prepared baking sheet. Bake in the preheated oven for 15 to 20 minutes until they turn golden brown and crispy on the edges.
Make Orange Sauce: While the cauliflower bakes, combine orange juice, sugar, white vinegar, soy sauce, minced garlic, grated ginger, sriracha, and ketchup in a saucepan over low heat. Stir continuously to meld the flavors.
Thicken Sauce: Slowly whisk in the cornstarch slurry (cornstarch mixed with water) into the simmering sauce and continue stirring until the sauce thickens and becomes glossy.
Serve: Once the cauliflower is baked, arrange it on a serving platter and generously drizzle the warm orange sauce over the top. Serve immediately for best texture and flavor.

Notes

For an extra kick, add more sriracha to the orange sauce according to your taste preference.
You can substitute panko breadcrumbs with gluten-free breadcrumbs if desired.
Ensure the cauliflower florets are dry before dipping in egg wash for better coating adherence.
Leftover orange sauce can be refrigerated for up to 3 days and reheated gently.
This dish pairs well with steamed jasmine rice or as a side to your favorite Asian-inspired mains.