Vegan Glazed Orange Cauliflower “Chicken” Recipe
There’s something absolutely magical about biting into a crisp, golden floret of Vegan Glazed Orange Cauliflower “Chicken” coated in a sticky, bright citrus sauce. This plant-based twist on a classic takeout favorite captures the comforting crunch and sweet-tangy flavors you love—only here, cauliflower stars as the hero! With vibrant orange zest, maple-kissed glaze, and a delightfully light crunch, this dish is as fun to make as it is to devour. It’s sure to win over vegans, vegetable skeptics, and anyone seeking an easy wow-worthy weeknight dinner.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential supporting role. The combination of pantry staples, fresh cauliflower, and bold flavors brings Vegan Glazed Orange Cauliflower “Chicken” to life. If you have your mise en place ready, the rest is a joy!
- Cauliflower: The main attraction; cut into bite-sized florets for optimal crunch and sauce absorption.
- All-purpose flour: Creates the base for a velvety batter that helps everything adhere together.
- Unsweetened plant-based milk: Binds the batter while keeping the flavor neutral—almond, oat, or soy all work beautifully.
- Panko breadcrumbs: Adds that irresistible, shatteringly crisp coating you crave in a “chicken” dish.
- Salt and black pepper: Season the batter to draw out the savory notes in the cauliflower and balance sweetness.
- Sesame seeds: Sprinkled on for a light toasty flavor and a delightful touch of visual pizzazz.
- Green onions: Thinly sliced for a pop of fresh color and gentle oniony bite to finish the dish.
- Orange juice: The essential base for the sauce, delivering that bright tang everyone loves in orange “chicken.”
- Low-sodium soy sauce: Gives depth and savory umami, keeping the glaze balanced without being too salty.
- Maple syrup: Naturally sweet, it adds gorgeous sheen and complexity to the sticky glaze.
- Rice vinegar: Cuts through the sweetness and adds a gentle acidity for balance.
- Cornstarch slurry: Thickens the sauce to that glossy, clinging consistency you expect from great takeout.
- Garlic and fresh ginger: Essential aromatics that build complexity and warmth in the sauce.
- Orange zest: Packs vibrant, aromatic oils to intensify the citrus experience.
- Crushed red pepper flakes (optional): For heat lovers, a pinch gives the sauce a gentle kick.
How to Make Vegan Glazed Orange Cauliflower “Chicken”
Step 1: Prepare the Cauliflower
Start by preheating your oven to 425°F (220°C) and lining a large baking sheet with parchment paper. While the oven warms, cut your cauliflower into bite-sized florets—think of them as the perfect vehicle for soaking up all that gorgeous orange glaze! Keeping pieces similar in size ensures even browning and crispiness for every bite.
Step 2: Make the Batter and Breading Stations
In one bowl, whisk together the all-purpose flour, plant-based milk, salt, and black pepper until you have a smooth, lump-free batter. In a separate bowl, place the panko breadcrumbs. This setup makes your breading process a breeze, ensuring that each floret gets an even, light coating that’s ready to crisp up gloriously in the oven.
Step 3: Coat the Cauliflower
Dip each cauliflower floret into the batter, letting the excess drip off, then roll it in the panko breadcrumbs to coat it thoroughly. Arrange the coated pieces on the prepared baking sheet in a single layer—don’t crowd them so they crisp up evenly. Take a moment to admire how inviting they already look!
Step 4: Bake Until Golden and Crisp
Slide the cauliflower into your preheated oven. Bake for 25 minutes, flipping halfway through, until each floret is golden and wonderfully crisp. The aroma will tempt you, but trust that this extra time in the oven makes all the difference for that perfect, satisfying crunch.
Step 5: Cook Up the Orange Sauce
While your cauliflower bakes, bring the orange glaze to life. In a small saucepan over medium heat, whisk together the orange juice, soy sauce, maple syrup, rice vinegar, garlic, ginger, orange zest, and—if you’re feeling feisty—a pinch of red pepper flakes. Once simmering, stir in the cornstarch slurry and cook for about 2 minutes, until the sauce thickens to a shiny, pourable syrup. Remove it from the heat and try not to sample too much with a spoon!
Step 6: Toss and Finish
Once the cauliflower is out of the oven, transfer it to a large bowl and toss gently with the warm orange sauce until each piece is thoroughly glazed and gleaming. Transfer to a serving platter and sprinkle your Vegan Glazed Orange Cauliflower “Chicken” with sesame seeds and green onions for that final restaurant-worthy touch.
How to Serve Vegan Glazed Orange Cauliflower “Chicken”
Garnishes
Don’t skip the garnishes—sesame seeds add nuttiness and a delightfully subtle crunch, while thinly sliced green onions bring a burst of color and freshness. With just these two sprinkles, your Vegan Glazed Orange Cauliflower “Chicken” looks (and tastes!) absolutely irresistible.
Side Dishes
Serve this vibrant dish atop a bed of fluffy steamed rice or a tangle of hot noodles for the most classic combination. For a more nourishing bowl, add steamed broccoli or sautéed snap peas to round out the meal. Even a cool cucumber salad would contrast beautifully with the warm, zesty flavors.
Creative Ways to Present
Try piling your Vegan Glazed Orange Cauliflower “Chicken” into lettuce wraps for a fun, interactive appetizer. Or top a grain bowl along with edamame, shredded carrots, and avocado. For parties or game nights, serve the florets on skewers with extra sauce on the side for dipping—they’re a guaranteed crowd pleaser!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Vegan Glazed Orange Cauliflower “Chicken” (though that’s a big “if”!), let it cool completely before transferring to an airtight container. Store in the fridge for up to three days; while the coating softens a touch, it still soaks up all the marvelous flavor of the sauce.
Freezing
Freezing is possible, though for best texture, freeze the breaded, un-sauced baked cauliflower instead of the finished dish. Arrange cooled, baked florets on a lined sheet, freeze until firm, then transfer to a freezer bag. Heat from frozen and toss with fresh orange glaze just before serving to recapture that just-baked crispiness.
Reheating
To reheat, spread your leftovers on a baking sheet and warm in a 400°F (200°C) oven for about 10 minutes, or until heated through and a bit crisp again. The microwave works in a pinch, but the oven or air fryer will help revive more of that signature crunchy coating.
FAQs
Can I make Vegan Glazed Orange Cauliflower “Chicken” gluten free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend and choose gluten-free panko breadcrumbs. Double-check that your soy sauce is gluten free (or use tamari), and you’ll have a totally gluten-free, plant-based feast.
Can I use frozen cauliflower instead of fresh?
While you can use frozen cauliflower in a pinch, fresh really is best for this dish. Frozen florets can release more moisture, making it harder to achieve that crave-worthy crisp finish. If you must use frozen, be sure to thaw and pat them dry thoroughly first.
Is it possible to air fry the cauliflower?
Yes, and it’s a great shortcut! Arrange battered and breaded florets in a single layer in your air fryer basket and cook at 400°F (200°C) for 12 to 15 minutes, shaking halfway. You’ll get excellent crunch and speedy results—just as delicious as oven-baked.
What plant-based milk works best?
Any unsweetened, neutral-flavored plant-based milk works well in the batter for Vegan Glazed Orange Cauliflower “Chicken.” Almond, soy, and oat milk are all great choices—just avoid anything heavily flavored or sweetened for best results.
Can I prep this dish in advance?
For sure! You can bread the cauliflower and store the unbaked florets in the fridge for a few hours before baking. The sauce can also be made ahead and gently reheated just before tossing. Assemble right before serving for peak texture and flavor.
Final Thoughts
Vegan Glazed Orange Cauliflower “Chicken” is a celebration of everything delicious about plant-based creativity: bold flavors, irresistible crunch, and colors that brighten up your table (and your mood!). If you’re looking for a crowd-pleasing, fun-to-make dinner that rivals your favorite takeout, this is it. Gather your ingredients, invite someone you love to join in the coating-and-flipping fun, and savor every sticky, citrusy, golden bite!
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Vegan Glazed Orange Cauliflower “Chicken” Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Glazed Orange Cauliflower ‘Chicken’ recipe is a delightful and flavorful twist on a classic dish. Crispy, baked cauliflower florets are coated in a sweet and tangy orange sauce, creating a delicious plant-based alternative to traditional orange chicken.
Ingredients
Cauliflower:
- 1 large head cauliflower cut into bite-sized florets
- 1 cup all-purpose flour
- 1 cup unsweetened plant-based milk
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sesame seeds for garnish
- 2 green onions thinly sliced for garnish
For the sauce:
- 1/2 cup orange juice
- 1/4 cup low-sodium soy sauce
- 3 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- Zest of 1 orange
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Batter the cauliflower: In one bowl, whisk together flour, plant-based milk, salt, and pepper. Dip each cauliflower floret into the batter, coat in breadcrumbs, and arrange on the baking sheet.
- Bake: Bake for 25 minutes, flipping halfway, until golden and crisp.
- Prepare the sauce: In a saucepan, combine orange juice, soy sauce, maple syrup, rice vinegar, garlic, ginger, orange zest, and red pepper flakes. Simmer, add the cornstarch slurry, and cook until thickened.
- Coat the cauliflower: Toss the baked cauliflower in the sauce until coated.
- Serve: Garnish with sesame seeds and green onions before serving.
Notes
- For an air fryer version, cook battered cauliflower at 400°F (200°C) for 12–15 minutes, shaking halfway.
- Serve with steamed rice or noodles for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 13 g
- Sodium: 640 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
