Orange cauliflower is one of those dishes that are loved by most people, just like sweet and sour chicken, General Tso’s Tofu, and Mongolian Beef. Today I want to share this recipe from my newly released cookbook Chinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More. It is one of the most popular recipes from the book and I’ve received so much nice feedback on it! In this recipe, I want to introduce a great method for preparing cauliflower, so you can get a crispy crunchy coating without deep frying. The sauce is fragrant and less sweet than the orange sauce you usually get in a restaurant.
Orange cauliflower ingredients
Orange
The key ingredient in this recipe is orange, since it’s the main ingredient for the orange sauce. I prefer to use freshly squeezed orange juice, which is fruitier and not too sweet. I’ve tried several types of orange and my favorite one for the sauce is mandarin orange. But you can use another type if you prefer. For added texture and flavor, I like to use very finely chopped orange peel in the sauce. You can use a peeler to thinly peel the orange, then slice it into thin shreds. Alternatively, you can zest the orange. In this case, I would slightly reduce the amount (use half to a scant tablespoon of unpacked zest) so the flavor is not overpowering.
Other ingredients for the sauce
To make a well-rounded orange sauce that has a richer taste, I prefer to use some rice vinegar, soy sauce and Shaoxing wine on top of the orange juice. I prefer to use light soy sauce in this recipe, so the sauce color will be more orange looking. But regular soy sauce works as well.
Prepare the cauliflower
There are two important steps to prepare the cauliflower, so you can get a crispy result without deep frying:
Orange cauliflower mise en place
When you’re ready to cook, your table should have:
Mixed sauceCauliflower salted, patted dry, and coatedGarlic and green onion
How to cook orange cauliflower
What pan to use
I highly recommend using a 12” nonstick pan for this recipe. Because the orange sauce has vinegar in it, the acid will unseason your cast iron or carbon steel pan. Also, it is easier to pan fry the cauliflower in big batches if using a large flat skillet instead of a wok.
Cooking process
Cooking orange cauliflower is super easy. All you need to do is: That’s it!
Frequently asked questions
How do you prevent the cauliflower from falling apart?
The process of salting the cauliflower to remove moisture helps with the texture. The other important thing is not to overcook the cauliflower during the pan frying process. I highly recommend using high heat for this step. If the cauliflower chars too fast, you can reduce to medium-high heat. When the cauliflower is browned, the texture should just start to soften but still have some firmness. When you add the sauce, it will cook the cauliflower further.
Can I double the sauce?
This recipe produces just enough sauce to coat the cauliflower. The benefit of having less sauce is that the cauliflower will remain quite crispy even after it’s coated with the sauce. If you use more sauce, the cauliflower will become soggy very quickly after cooking. That being said, feel free to double the sauce if that’s the way you prefer!
More delicious vegetarian recipes
If you want to add more plant-based dishes to your daily meals, check out my cookbook Chinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More. It includes 90 delicious recipes that are very practical to make in a home kitchen!
Bok Choy and Mushroom Stir FrySweet and Sour Tofu (糖醋豆腐)Easy Steamed Tofu (蒸豆腐)Vegetable Chow Fun (蔬菜炒河粉)Vegan Wonton Soup
