Crispy Orange Cauliflower

Just when you thought Chinese food was off-limits, I give you Crispy Orange Cauliflower. Yes, you heard me correctly. What looks like chicken is actually cauliflower…

Proof as to why I am a better cook than baker. Cooking comes a lot more naturally for me–I am more at ease in finding my way around my spice rack than I ever am at baking a cake. There’s something so relaxing to me about chopping up vegetables, mincing garlic and figuring out which flavors I am missing in my dish. You could say cooking is a way for me to put my thoughts in a more clearer state of mind.

I do a lot of baking on Fork & Beans because I have always been afraid of it. Some of you might be asking yourselves why someone would spend so much time with their fears. Don’t ask me why, it’s just what I do. Though my baking fears have subsided througout the past year and a half when I first started, it still exhausts me at times. Emotionally and physically.

• Crispy Orange Cauliflower

   

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  Prep time

  20 mins

  Cook time

  25 mins

  Total time

  45 mins

   

  Serves: Serves 2

  Ingredients

  • 1 small head of cauliflower, cut into small florets (or a package of pre-cut cauliflower)

  For Flour Mixture:

  • 1 Tbsp. flaxseed meal + 2 Tb water, allow to sit until thickens
  • ⅓ c. water
  • ⅓ c. corn starch
  • ¼ c. gluten-free flour
  • 1 tsp. oil

  For the Base:

  • 2 Tbsp. oil
  • 3-4 garlic cloves, peeled and zested
  • 6 green onions, thinly sliced

  For the Orange sauce:

  • 1 tsp. oil
  • zest of 1 orange + juice of orange
  • 2 Tbsp. gluten-free soy sauce
  • 2 Tbsp. rice wine vinegar
  • .1/4 c. orange juice
  • 1 tsp. corn starch
  • 1 tsp. brown sugar

  Instructions

  1. Whisk together the flour mixture until a nice batter is formed (shouldn't be too thick: think waffle batter consistency).
  2. Heat up a skillet with ½ c. oil on medium/high heat. Make sure it has been properly heated.
  3. Dip each small floret into the batter until covered. Fry in oil until completely browned and allow to drain on a paper towel-lined plate.
  4. In a clean skillet, heat the oil and garlic for 1 minute. Add green onions, zest and juice. Cook another 1 minute. Add soy sauce and vinegar and bring to a boil. Toss in crispy cauliflower into the skillet and coat thoroughly.
  5. Plate on a bed of rice
  6. In that same skillet, throw in the remainder ingredients for the Orange Sauce and bring to a boil for just 1 minute, stirring constantly. Drizzle over orange cauliflower and rice.

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