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  • For Flour Mixture:
  • Crispy Orange Cauliflower Recipe
  • Gluten, egg, and dairy-free
  • Serves 2
  • Adapted by E-how
  • 1 small head of cauliflower, cut into small florets (I used a pre-package of cauliflower bought from Trader Joe’s)
  • 1 Tb flaxseed meal + 2 Tb water, allow to sit until thickens
  • 1/3 c. water
  • 1/3 c. corn starch
  • 1/4 c. Cara’s gluten-free flour blend
  • 1 tsp oil
  • 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 1/2 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.


Adapted from


Step 1

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.

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