Crispy Baked Orange Cauliflower

5 from 1 vote

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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Prep Time5

Cook Time50

Total Time1 5

Servings:

Author: Molly Thompson

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

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

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