Baked Orange Cauliflower

You guys have (hopefully) tried my fried cauliflower wings, well, these are almost the same thing, but with a little less oil involved. They are super satisfying, and could totally be covered in any sauce you are craving, my hubby and I happened to be wanting some Asian food, so I whipped up some orange sauce and fried rice. I hope you enjoy this recipe! It didn't last 15 minutes in our house. ;)

Baked Orange Cauliflower


¾ cup soy milk

2 Tbsp Corn Starch

5 Tbsp AP Flour

½ tsp baking soda

6 cranks lemon pepper

1 tsp garlic powder

¼ tsp sea salt

¼ tsp Chinese five spice

2 Cups cauliflower florets (large bite sized)

1 Cup + Panko bread crumbs for tossing

Spray oil for baking (I use Non-GMO Canola from Costco)

Preheat oven to 350F. Mix wet and dry ingredients together in a medium sized bowl (minus Panko), add cauliflower and gently fold using a rubber spoon until cauliflower is coated well. Pour 1 Cup (more if needed) Panko into a medium bowl, in two batches toss the battered cauliflower in the crumbs. Discard excess batter. On a large baking sheet spread out the cauliflower, be careful not to place them too close to each other, this causes steaming and won’t yield a crispy end-product. Spray cauliflower with oil of choice and bake for 15 minutes. *While cauliflower bakes, begin making orange sauce. Remove baking sheet from oven, turn heat up to 400F, spray with oil again, and bake for another 5-7 minutes. They are ready once they are golden and sizzling.

***Oven temps vary which mean bake times may vary, use your discretion.

Orange Sauce:

1/3 Cup soy sauce

1/3 Cup Water (+ more if needed)

3 Tbsp Honee* (Or agave)

½ Tbsp finely chopped ginger (fresh)

½ Tbsp minced garlic (fresh)

1/8 tsp Chinese five spice

1 Tbsp corn starch

Zest & Juice of one small orange

Sesame seeds

In a small sauce pan over medium heat, bring soy sauce & water to a simmer. Add honee, ginger, garlic and spices. Lower temp and quickly whisk in corn starch until no lumps can be seen, whisk in orange zest and juice. Sauce should be thick enough to coat the back on a spoon, but still pour-able. (Like honey) Taste and adjust spices if needed. Remove from heat and set aside until cauliflower is finished baking.

Serve with your favorite rice or noodles. (Serves two)

If you make this recipe, share a photo and tag me! @myriddlekitchen