Crispy Orange Cauliflower - Bravabod
Recipes

Crispy Orange Cauliflower

Valentina

Tender cauliflower dipped in a batter, flash fried until crispy, and then smothered in a sticky Asian-style orange sauce. The batter is a 50/50 blend of starch and flour, making it taste much lighter than a traditional heavy breading. The optional vodka is the trick though. The alcohol helps make the batter extra crispy, without impacting the final flavor. Check out the notes below for how to make this in an air fryer too.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Batter
  • 1/2 head cauliflower, cut into florets
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour (I used gluten-free)
  • 1/4 cup vodka (see notes)
  • 1/4 cup cold water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt Orange Sauce
  • 1 1/4 cups orange juice
  • 1 orange, zested (only the zest)
  • 2 tablespoons neutral cooking oil (grapeseed, avocado, safflower, etc)
  • 2 tablespoons honey
  • 1 1/2 tablespoons sesame oil
  • 4 cloves garlic, chopped
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons corn starch
  • 2 teaspoons cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili flakes

Instructions
  1. Step 1: First, let's make the sauce. Heat a skillet or saucepan over medium heat. Add the cooking oil, ginger, and garlic to the pan. Cook this for 30 seconds, or until the garlic just begins to turn golden.
  2. Step 2: Add the honey, orange juice, sesame oil, salt, chili flakes, and orange zest to the pot. In a small bowl, stir together the cold water and starch to make a smooth slurry. Add this slurry to the orange juice mixture, stirring continuously as you do so. Keep stirring the sauce for 1 to 2 minutes, or until it thickens. Transfer the sauce to a container and set it aside (it will continue to thicken as it cools).
  3. Step 3: In a large bowl, combine all of the batter ingredients, except the cauliflower, and stir until smooth. The batter should have the consistency of thin pancake batter and fall off of the spoon in thin ribbons that disappear as they hit the batter in the bowl. If it seems too thick, add 1 to 2 tablespoons of water until it reaches the desired consistency. If it seems thin, add more all-purpose flour.
  4. Step 4: Heat a thin layer (about 1/2" inch) of cooking oil in a large skillet, wok, or dutch oven over medium-high heat. You could also use an air fryer or deep fryer here. The oil will be ready when it is hot and shimmering. A test piece of cauliflower dipped into the oil should sizzle instantly on contact. If using a thermometer, watch for it to reach circa 350 degrees.
  5. Step 4: Dredge the cauliflower pieces in the batter. Allow excess batter to drip off, back into the bowl. Carefully place the battered cauliflower in the hot oil. Repeat with the remaining cauliflower florets until the skillet is 2/3 of the way full. It's important not to overcrowd the pan, or the cauliflower will not sear properly.
  6. Step 5: Cook the cauliflower pieces on all sides, until they are golden brown and crisp. Remove the cooked florets from the pan and drain on a plate lined with paper towels. Once the cauliflower is cooked, you can spread it out on a lined baking sheet and keep it warm in a 200°F while you cook the remaining cauliflower. Add additional oil to the pan as needed.
  7. Step 6: Pour the prepared orange sauce over the crispy cauliflower and stir gently to combine.
  8. Serve: Grab a bowl and enjoy.

Recipe Notes

Cauliflower batter inspired by this recipe.

To air-fry the cauliflower: At step 3, place the battered cauliflower in a single layer in a 390°F pre-heated air fryer (you will probably need to do more than one batch). Let any excess batter drip off before placing each cauliflower piece in the fryer basket. Spray the cauliflower liberally with high-heat cooking spray and cook for a total of 6 minutes. Flip over with tongs halfway through the cooking time, spraying again with oil as needed. Once done, transfer the cooked cauliflower to a bowl and toss with the sauce. Serve immediately for the crispiest results.

Keep this non-alcoholic by substituting the vodka with either plain water or sparkling water. It will be slightly less crispy, but still very delicious.

Nutrition

Tender cauliflower dipped in a batter, flash fried until crispy, and then smothered in a sticky Asian-style orange sauce. The batter is a 50/50 blend of starch and flour, making it taste much lighter than a traditional heavy breading. The optional vodka is the trick though. The alcohol helps make the batter extra crispy, without impacting the final flavor. Check out the notes below for how to make this in an air fryer too.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Batter
  • 1/2 head cauliflower, cut into florets
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour (I used gluten-free)
  • 1/4 cup vodka (see notes)
  • 1/4 cup cold water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt Orange Sauce
  • 1 1/4 cups orange juice
  • 1 orange, zested (only the zest)
  • 2 tablespoons neutral cooking oil (grapeseed, avocado, safflower, etc)
  • 2 tablespoons sugar (I use coconut sugar)
  • 1 1/2 tablespoons sesame oil
  • 4 cloves garlic, chopped
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons corn starch
  • 2 teaspoons cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili flakes

Instructions
  1. Step 1: First, let's make the sauce. Heat a skillet or saucepan over medium heat. Add the cooking oil, ginger, and garlic to the pan. Cook this for 30 seconds, or until the garlic just begins to turn golden.
  2. Step 2: Add the sugar, orange juice, sesame oil, salt, chili flakes, and orange zest to the pot. In a small bowl, stir together the cold water and starch to make a smooth slurry. Add this slurry to the orange juice mixture, stirring continuously as you do so. Keep stirring the sauce for 1 to 2 minutes, or until it thickens. Transfer the sauce to a container and set it aside (it will continue to thicken as it cools).
  3. Step 3: In a large bowl, combine all of the batter ingredients, except the cauliflower, and stir until smooth. The batter should have the consistency of thin pancake batter and fall off of the spoon in thin ribbons that disappear as they hit the batter in the bowl. If it seems too thick, add 1 to 2 tablespoons of water until it reaches the desired consistency. If it seems thin, add more all-purpose flour.
  4. Step 4: Heat a thin layer (about 1/2" inch) of cooking oil in a large skillet, wok, or dutch oven over medium-high heat. You could also use an air fryer or deep fryer here. The oil will be ready when it is hot and shimmering. A test piece of cauliflower dipped into the oil should sizzle instantly on contact. If using a thermometer, watch for it to reach circa 350 degrees.
  5. Step 4: Dredge the cauliflower pieces in the batter. Allow excess batter to drip off, back into the bowl. Carefully place the battered cauliflower in the hot oil. Repeat with the remaining cauliflower florets until the skillet is 2/3 of the way full. It's important not to overcrowd the pan, or the cauliflower will not sear properly.
  6. Step 5: Cook the cauliflower pieces on all sides, until they are golden brown and crisp. Remove the cooked florets from the pan and drain on a plate lined with paper towels. Once the cauliflower is cooked, you can spread it out on a lined baking sheet and keep it warm in a 200°F while you cook the remaining cauliflower. Add additional oil to the pan as needed.
  7. Step 6: Pour the prepared orange sauce over the crispy cauliflower and stir gently to combine.
  8. Serve: Grab a bowl and enjoy.

Recipe Notes

Cauliflower batter inspired by this recipe.

To air-fry the cauliflower: At step 3, place the battered cauliflower in a single layer in a 390°F pre-heated air fryer (you will probably need to do more than one batch). Let any excess batter drip off before placing each cauliflower piece in the fryer basket. Spray the cauliflower liberally with high-heat cooking spray (I use avocado oil spray) and cook for a total of 6 minutes. Flip over with tongs halfway through the cooking time, spraying again with oil as needed. Once done, transfer the cooked cauliflower to a bowl and toss with the sauce. Serve immediately for the crispiest results.

Keep this non-alcoholic by substituting the vodka with either plain water or sparkling water. It will be slightly less crispy, but still very delicious.

Nutrition

Tender cauliflower dipped in a batter, flash fried until crispy, and then smothered in a sticky Asian-style orange sauce. The batter is a 50/50 blend of starch and paleo flour, making it taste much lighter than a traditional heavy breading. The optional vodka is the trick though. The alcohol helps make the batter extra crispy, without impacting the final flavor. Keep in mind that vodka is not technically paleo-friendly, so check out the notes below for a non-alcoholic substitute and for instructions on how to make this dish with an air fryer.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Batter
  • 1/2 head cauliflower, cut into florets
  • 1/4 cup arrowroot starch
  • 1/4 cup paleo all-purpose flour blend
  • 1/4 cup vodka or sparkling water (see notes)
  • 1/4 cup cold water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt Orange Sauce
  • 1 1/4 cups orange juice
  • 1 orange, zested (only the zest)
  • 2 tablespoons neutral cooking oil (grapeseed, avocado, safflower, etc)
  • 2 tablespoons honey
  • 1 1/2 tablespoons sesame oil
  • 4 cloves garlic, chopped
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons tapioca or arrowroot starch
  • 2 teaspoons cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili flakes

Instructions
  1. Step 1: First, let's make the sauce. Heat a skillet or saucepan over medium heat. Add the cooking oil, ginger, and garlic to the pan. Cook this for 30 seconds, or until the garlic just begins to turn golden.
  2. Step 2: Add the honey, orange juice, sesame oil, salt, chili flakes, and orange zest to the pot. In a small bowl, stir together the cold water and starch to make a smooth slurry. Add this slurry to the orange juice mixture, stirring continuously as you do so. Keep stirring the sauce for 1 to 2 minutes, or until it thickens. Transfer the sauce to a container and set it aside (it will continue to thicken as it cools).
  3. Step 3: In a large bowl, combine all of the batter ingredients, except the cauliflower, and stir until smooth. The batter should have the consistency of thin pancake batter and fall off of the spoon in thin ribbons that disappear as they hit the batter in the bowl. If it seems too thick, add 1 to 2 tablespoons of water until it reaches the desired consistency. If it seems thin, add more all-purpose flour.
  4. Step 4: Heat a thin layer (about 1/2" inch) of cooking oil in a large skillet, wok, or dutch oven over medium-high heat. You could also use an air fryer or deep fryer here. The oil will be ready when it is hot and shimmering. A test piece of cauliflower dipped into the oil should sizzle instantly on contact. If using a thermometer, watch for it to reach circa 350 degrees.
  5. Step 4: Dredge the cauliflower pieces in the batter. Allow excess batter to drip off, back into the bowl. Carefully place the battered cauliflower in the hot oil. Repeat with the remaining cauliflower florets until the skillet is 2/3 of the way full. It's important not to overcrowd the pan, or the cauliflower will not sear properly.
  6. Step 5: Cook the cauliflower pieces on all sides, until they are golden brown and crisp. Remove the cooked florets from the pan and drain on a plate lined with paper towels. Once the cauliflower is cooked, you can spread it out on a lined baking sheet and keep it warm in a 200°F while you cook the remaining cauliflower. Add additional oil to the pan as needed.
  7. Step 6: Pour the prepared orange sauce over the crispy cauliflower and stir gently to combine.
  8. Serve: Grab a bowl and enjoy.

Recipe Notes

Cauliflower batter inspired by this recipe.

To air-fry the cauliflower: At step 3, place the battered cauliflower in a single layer in a 390°F pre-heated air fryer (you will probably need to do more than one batch). Let any excess batter drip off before placing each cauliflower piece in the fryer basket. Spray the cauliflower liberally with high-heat cooking spray (I use avocado oil spray) and cook for a total of 6 minutes. Flip over with tongs halfway through the cooking time, spraying again with oil as needed. Once done, transfer the cooked cauliflower to a bowl and toss with the sauce. Serve immediately for the crispiest results.

According to Paleo.com, look for a vodka made of coconut, fruits, grapes, honey, horseradish, or potato. These are more Paleo-friendly choices.

Sparkling water can be substituted with flat water. It will be slightly less crispy, but still very delicious.

Nutrition

Tender cauliflower dipped in a batter, flash fried until crispy, and then smothered in a sticky Asian-style orange sauce. The batter is a blend of almond flour, collagen, and egg, making it far lower in carbohydrates than a traditional heavy breading. The optional vodka or sparkling water is the trick though. It helps make the batter extra crispy and light, without impacting the final flavor. Check out the notes below for how to make this in an air fryer too.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Batter
  • 1/2 head cauliflower, cut into florets
  • 66666667/100000000 cup almond flour
  • 1/4 cup unflavored collagen (or other protein powder of choice)
  • 2 eggs
  • 1/4 cup vodka or sparkling water
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt Orange Sauce
  • 1/4 cup rice vinegar
  • 1/4 cup coconut aminos
  • 1/4 cup water
  • 1/4 cup low-carb granulated sweetener (1:1 sugar substitute)
  • 2 oranges, zested (only the zest)
  • 2 tablespoons neutral cooking oil (grapeseed, avocado, safflower, etc)
  • 1 1/2 tablespoons sesame oil
  • 4 cloves garlic, chopped
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon arrowroot starch
  • 1 teaspoon cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili flakes

Instructions
  1. Step 1: First, let's make the sauce. Heat a skillet or saucepan over medium heat. Add the cooking oil, ginger, and garlic to the pan. Cook this for 30 seconds, or until the garlic just begins to turn golden.
  2. Step 2: Add the sweetener, water, vinegar, aminos, sesame oil, salt, chili flakes, and orange zest. In a small bowl, stir together the cold water and starch to make a smooth slurry. Add this slurry to the orange juice mixture, stirring continuously as you do so. Keep stirring the sauce for 1 to 2 minutes, or until it thickens. Transfer the sauce to a container - it will continue to thicken as it cools.
  3. Step 3: In a large bowl, combine all of the batter ingredients, except the cauliflower, and stir until smooth. The batter should have the consistency of pancake batter and fall off of the spoon in thin ribbons that disappear as they hit the batter in the bowl. If it seems too thick, add 1 to 2 tablespoons of water until it reaches the desired consistency. If it seems thin, add more almond flour.
  4. Step 4: Heat a thin layer (about 1/2" inch) of cooking oil in a large skillet, wok, or dutch oven over medium-high heat. You could also use an air fryer or deep fryer here. The oil will be ready when it is hot and shimmering. A test piece of cauliflower dipped into the oil should sizzle instantly on contact. If using a thermometer, watch for it to reach circa 350 degrees.
  5. Step 4: Dredge the cauliflower pieces in the batter. Allow excess batter to drip off, back into the bowl. Carefully place the battered cauliflower in the hot oil. Repeat with the remaining cauliflower florets until the skillet is 2/3 of the way full. It's important not to overcrowd the pan, or the cauliflower will not sear properly.
  6. Step 5: Cook the cauliflower pieces on all sides, until they are golden brown and crisp. Remove the cooked florets from the pan and drain on a plate lined with paper towels. Once the cauliflower is cooked, you can spread it out on a lined baking sheet and keep it warm in a 200°F while you cook the remaining cauliflower. Add additional oil to the pan as needed.
  7. Step 6: Pour the prepared orange sauce over the crispy cauliflower and stir gently to combine.
  8. Serve: Grab a bowl and enjoy.

Recipe Notes

Cauliflower batter inspired by this recipe.

To air-fry the cauliflower: At step 3, place the battered cauliflower in a single layer in a 390°F pre-heated air fryer (you will probably need to do more than one batch). Let any excess batter drip off before placing each cauliflower piece in the fryer basket. Spray the cauliflower liberally with high-heat cooking spray (I use avocado oil spray) and cook for a total of 6 minutes. Flip over with tongs halfway through the cooking time, spraying again with oil as needed. Once done, transfer the cooked cauliflower to a bowl and toss with the sauce. Serve immediately for the crispiest results.

Keep this non-alcoholic by substituting the vodka with either plain water or sparkling water. It will be slightly less crispy, but still very delicious.

Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Crispy Orange Cauliflower

PT35M 1/2 head cauliflower, cut into florets 1/4 cup cornstarch 1/4 cup all-purpose flour (I used gluten-free) 1/4 cup vodka (see notes) 1/4 cup cold water 1 teaspoon garlic powder 1/2 teaspoon ground ginger 1/4 teaspoon baking powder 1/4 teaspoon crushed red pepper 1/4 teaspoon salt 1 1/4 cups orange juice 1 orange, zested (only the zest) 2 tablespoons neutral cooking oil (grapeseed, avocado, safflower, etc) 2 tablespoons honey 1 1/2 tablespoons sesame oil 4 cloves garlic, chopped 2 teaspoons fresh ginger, minced 2 teaspoons corn starch 2 teaspoons cold water 1/2 teaspoon salt 1/2 teaspoon chili flakes Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min