Crispy Cauliflower

By Vegiegail

Ingredients

• For Flour Mixture:
• 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
• For Orange Sauce:
• 2 Tbsp oil
• 3-4 garlic cloves, peeled and zested
• 6 green onions, thinly sliced
• zest of 1 orange + juice of orange
• 2 Tbsp soy sauce (gluten-free)
• 2 Tbsp rice wine vinegar
• 1/4 c. orange juice
• 1 tsp corn starch
• 1 tsp brown sugar

Details

Adapted from veganricha.com

Preparation

Step 1

Blend all flour mixture 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 cup 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. Allow to drain on a paper towel-lined plate.

For the orange sauce: 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 on top of rice.

In that same skillet, throw in the remaining ingredients for the orange sauce 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.