Why You’ll Love this Orange Cauliflower Recipe
Whether you’re trying to eat more plants or just craving something sweet and saucy, this recipe is a weeknight winner. I’m always looking for ways to satisfy takeout cravings with real ingredients—and this orange cauliflower delivers every time. Here’s why it works:
- Crispy cauliflower baked to golden perfection—no frying needed
- A sticky orange sauce made with real orange juice and honey
- Naturally gluten-free and dairy-free (and easily vegan)
- A fun and flavorful way to eat more veggies (and get the powerful benefits of cauliflower’s nutrients, like antioxidants and fiber)
- Perfect for meal prep or serving with rice for a complete meal
Love cauliflower? Try buffalo cauliflower tacos, buffalo cauliflower dip, or cauliflower gratin next.
Ingredients You’ll Need
For the Cauliflower
- Cauliflower florets – about 3-4 cups, cut from a medium head
- Almond flour + tapioca starch – for a light, crispy coating
- Garlic powder, salt, pepper – for flavor
- Dairy-free milk – almond, coconut, or cashew all work
For the Orange Sauce
- Fresh orange juice + zest – for bright citrus flavor
- Honey – natural sweetness (or maple syrup for vegan)
- Rice vinegar + sesame oil + soy sauce (or coconut aminos) – classic Asian-inspired flavor
- Fresh ginger + garlic – for depth and zip
- Tapioca or arrowroot starch – thickens the sauce to that perfect sticky texture
How to Make Orange Cauliflower
- Prep the Cauliflower Batter Preheat the oven to 350°F and line a large baking sheet with parchment or a silpat. Whisk together the almond flour, tapioca starch, garlic powder, salt, and pepper. Add dairy-free milk and whisk until a smooth batter forms.
- Batter and Bake Dip each cauliflower floret into the batter and place on the prepared pan. Bake for 20 minutes, flip gently, and bake for 15 more minutes until golden brown.
- Make the Sauce In a small saucepan over medium heat, combine orange juice, zest, honey, vinegar, garlic, ginger, sesame oil, and soy sauce. Whisk well. In a separate bowl, stir starch with 1 tbsp water and whisk into sauce. Simmer until thickened.
- Toss and Bake Again Gently toss the baked cauliflower in the sauce. Return it to the pan and bake again for 15 minutes to let the sauce soak in and get sticky.
Tips & Variations
- Want more heat? Add red pepper flakes to the sauce.
- Make it vegan by swapping honey for maple syrup.
- Try it in the air fryer for even crispier edges.
- Use broccoli or tofu instead of cauliflower if you’d like.
Crispy Baked Orange Cauliflower
This crispy orange cauliflower is a better-for-you twist on the classic orange chicken. Florets of cauliflower are battered, baked until crispy, and tossed in a sticky-sweet sesame orange sauce made with fresh juice, honey, and ginger. It's gluten-free, dairy-free, and totally irresistible!
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Servings: 6
Ingredients
Crispy Baked Cauliflower
- 1 1/2 cups almond flour
- 3/4 cup tapioca flour or arrowroot starch
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 1/2 cups dairy free milk (almond, coconut, cashew etc.)
- 3-4 cups cauliflower florets (1 medium head)
- To garnish: sesame seeds, green onion, orange zest
Orange Sauce
- 1/2 cup fresh squeezed orange juice (2-3 medium oranges)
- 2 teaspoons orange zest (about 1 orange)
- 1/4 cup honey or maple syrup
- 1/4 cup rice vinegar
- 1/2 teaspoon fresh grated ginger
- 1/4 cup sesame oil
- 1/4 cup soy sauce or coconut aminos
- 1 Tablespoon tapioca starch or arrowroot powder
Instructions
- Prep oven: Preheat oven to 350°F and line a large baking sheet with silpat mat or parchment paper.
- Make the batter (3 min): Whisk together the almond flour, tapioca flour, garlic powder and salt in a medium bowl. Add the milk and whisk until combined, creating a batter consistency.1 1/2 cups almond flour, 3/4 cup tapioca flour, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 2 teaspoons garlic powder, 1 1/2 cups dairy free milk
- Dip & bake (30 min): Dip each cauliflower floret into the batter, turning until it’s completely coated then place them on the prepared baking sheet. Bake for 20 minutes, remove and turn gently then bake for another 15 minutes until batter is cooked and golden brown.3-4 cups cauliflower florets
- Make the orange sauce (5 min): While the cauliflower is baking, whisk the orange juice, zest, honey, rice vinegar, garlic, ginger, sesame oil, and soy sauce in a small saucepan over medium heat. In a separate small bowl, stir together the tapioca starch 1 Tbsp to dissolve. Whisk it into the sauce and bring the mixture to a gentle bubble over high heat, until thickened, 1-2 minutes.1/2 cup fresh squeezed orange juice, 2 teaspoons orange zest, 1/4 cup honey, 1/4 cup rice vinegar, 1/2 teaspoon fresh grated ginger, 1/4 cup sesame oil, 1/4 cup soy sauce or coconut aminos, 1 Tablespoon tapioca starch
- Toss in sauce & bake again (20 min): When the cauliflower is done, add them to the suace and gently turn to coat, being careful not to remove the breading. Arrange back on the baking sheet and bake for another 15 minutes, until the sauce bubbling and sticky. Serve with sesame seeds, orange zest and green onion if desired.To garnish: sesame seeds, green onion, orange zest
Last step! If you make this, please leave a review letting us know how it was!
Notes
Make it Vegan: Swap the honey for maple syrup or agave.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best texture.
Reheating Tip: Air fry at 375°F for 8–10 minutes to re-crisp the cauliflower.
Air Fryer Option: Cook battered cauliflower at 375°F for 12–15 minutes, flipping halfway. Toss in sauce and air fry 4-6 minutes more.
Serving Ideas: Serve over rice, in lettuce wraps, or with stir-fried veggies for a full meal.
Nutrition
Serving: 1serving | Calories: 401kcal | Carbohydrates: 41g | Protein: 9g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 854mg | Fiber: 4g | Sugar: 17g | Vitamin A: 277IU | Vitamin C: 40mg | Calcium: 159mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Can I make this ahead of time?
Yes, though it may not be as crispy. Bake the cauliflower and store the sauce separately for up to 1 day. Reheat and toss together when ready to serve.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to re-crisp.
Can I freeze it?
I don’t recommend it because it will lose it’s crisp texture as it thaws.
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Second time making this recipe. Always turns out so well and fixes my Chinese cravings without all of the grease. Thank you much! 😇
Can I use frozen cauliflower, and if so, should I let it thaw before starting, or is it ok to use from frozen?
Also, after it’s been cooked, can it be frozen again for easy meal prep and does it thaw/reheat well?
Thanks!