30 Best Vegan Recipes #28
28. Baked Orange Cauliflower
Ingredients
For the Cauliflower:
- ½ head of cauliflower, cut into bite-sized florets
- 2 cups panko breadcrumbs (Kikkoman brand preferred for even baking)
- 2 large eggs, whisked
For the Sauce:
- 2 tbsp water
- ¼ cup + 2 tbsp orange juice
- ¼ cup granulated white sugar
- 2 ½ tbsp vinegar
- ⅛ cup low-sodium soy sauce
- 1 clove garlic, minced
- ¼ tsp ginger, minced
- 1 tsp sriracha (reduce and replace with ketchup for less spice)
- 1 tsp ketchup
- 2 tsp cornstarch + 2 tbsp water
Instructions
- Preheat the oven to 400°F. Set aside the whisked eggs in a small mixing bowl. Add about ½ cup of panko breadcrumbs into a Ziploc bag. Line an extra-large baking sheet with parchment paper.
- Dip the cauliflower florets into the egg mixture, allowing excess egg to drip off. Place the coated florets on a plate or cutting board.
- Place a few egg-dipped cauliflower florets into the bag of breadcrumbs. Seal the bag and shake until the florets are coated. Place the breaded cauliflower onto the prepared baking sheet. Repeat this process, adding more breadcrumbs to the bag as needed, until all cauliflower is coated.
- Bake for 15-20 minutes or until the coating is dark golden brown and crunchy.
- While the cauliflower is baking, prepare the sauce. In a small saucepan, combine all sauce ingredients except for the cornstarch and water mixture. Bring the sauce to a low boil over medium heat, stirring constantly.
- In a small bowl, dissolve the cornstarch in 2 tablespoons of water. Add this mixture to the sauce and stir until the sauce thickens.
- Drizzle the sauce over the baked cauliflower. Garnish with fresh chopped scallions if desired.
Notes
Source: Kirbie's Cravings
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