Adapted from veganricha.com
Crispy Orange Cauliflower Recipe
Gluten, egg, and dairy-free
Adapted by E-how
small head of cauliflower, cut into small florets (I used a pre-package of cauliflower bought from Trader Joe’s)
For Flour Mixture:
Tb flaxseed meal + 2 Tb water, allow to sit until thickens
c. corn starch
c. Cara’s gluten-free flour blend
Blend all ingredients together until a nice batter is formed (shouldn’t be too thick: think waffle batter consistency).
While you are doing this, heat up a skillet with ½ c. oil on medium/high heat. Make sure it has been properly heated.
Dip each small floret into the batter and make sure each piece is entirely covered.
Fry in oil until completely browned. * or Bake at 425 degrees F for 25 to 30 minutes. Add more flour to the batter to make it thick if needed
Allow to drain on a paper towel-lined plate.
For Orange Sauce: 2 Tb oil 3-4 garlic cloves, peeled and zested 6 green onions, thinly sliced zest of 1 orange + juice of orange 2 Tb soy sauce (gluten-free) 2 Tb rice wine vinegar In a clean skillet, heat oil and garlic for 1 minute. Add green onions, zest and juice. Cook another 1 minute. Add soy sauce and vinegar and bring to a boil. Toss in crispy cauliflower into the skillet and coat thoroughly. Keep on the pan briefly. Place ontop of rice. 1/4 c. orange juice 1 tsp corn starch 1 tsp brown sugar In that same skillet, throw in the remainder ingredients and bring to a boil for just 1 minute, stirring constantly. Drizzle over orange cauliflower and rice. Garnish with green scallions, orange zest, and sesame seeds.