This crispy orange cauliflower is a plant-based twist on the classic Chinese American dish, orange chicken. It features cauliflower florets coated in a light, crispy batter, fried until crispy and then tossed in a sweet and tangy orange sauce. Enjoy it as an appetizer or serve it over steamed brown rice with stir-fried tofu and veggies for a vibrant, wholesome meal.

Crispy Orange Cauliflower

Serves 6

Active Time: 30 minutes

Total Time: 30 minutes

1 teaspoon grated orange zest

1 cup orange juice (from 3 oranges)

2 tablespoons light brown sugar

2 tablespoons reduced-sodium soy sauce

1 tablespoon cornstarch plus 3/4 cup, divided

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

1 teaspoon grated fresh ginger

2 cloves garlic, grated

1/8 teaspoon salt plus 1/4 teaspoon, divided

1 cup cold water, plus more as needed

3/4 cup all-purpose flour

1/2 teaspoon baking powder

3 cups neutral oil, such as canola or avocado

1 medium head cauliflower, cut into 1 1/2-inch florets (about 8 cups)

Thinly sliced scallions and sesame seeds for garnish (optional)

1. Whisk 1 teaspoon orange zest, 1 cup orange juice, 2 tablespoons each brown sugar and soy sauce, 1 tablespoon each cornstarch, rice vinegar and toasted sesame oil, 1 teaspoon ginger, the grated garlic and 1/8 teaspoon salt together in a medium saucepan until the cornstarch is dissolved. Bring to a simmer over medium heat; cook, stirring constantly, until thickened, about 1 minute. Cover and set aside.

2. Whisk 1 cup water, 3/4 cup flour, 1/2 teaspoon baking powder and the remaining 3/4 cup cornstarch together in a large bowl. Add more water, 1 tablespoon at a time, until the batter has the consistency of thin paint.

3. Place 3 cups oil in a 12-inch cast-iron or heavy-bottomed high-sided skillet; clip on a candy or deep-fry thermometer. Heat the oil over medium-high heat to 375 F. Working in three batches, add cauliflower florets to the batter, turning to coat using tongs or a fork. Remove from the batter, letting excess drip back into the bowl; transfer to the hot oil. Fry, turning occasionally, until golden brown, about 4 minutes. Transfer to a paper-towel-lined plate using a spider or slotted spoon. Allow the oil to return to 375 F between batches. Sprinkle the fried cauliflower with the remaining ¼ teaspoon salt.

4. Reheat the reserved orange sauce over medium heat, if needed. Toss the warm sauce and fried cauliflower in a large bowl until coated; transfer to a large plate. Garnish with scallions and sesame seeds, if desired.

Recipe nutrition per serving: 388 Calories, Total Fat: 27 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Carbohydrates: 34 g, Fiber: 3 g, Total Sugars: 9 g, Protein: 4 g, Sodium: 382 mg, Potassium: 444 mg, Phosphorus: 87 mg, Iron: 1 mg, Folate: 110 mcg, Calcium: 61 mg, Vitamin A: 84 IU, Vitamin C: 73 mg, Vitamin D: 0 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2026 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.