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Vegan Glazed Orange Cauliflower Chicken

A crispy, plant-based alternative to traditional orange chicken, delivering bold citrus flavors for a satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Asian, Vegan
Calories: 185
Ingredients Method Notes

Ingredients
  

Cauliflower Preparation
  • 1 large head cauliflower, cut into florets Ensure to pat dry before coating.
  • 3 tbsp cornstarch For coating.
  • 2 tbsp olive oil Divided for roasting and sauce.
Sauce Ingredients
  • 1/4 cup low-sodium soy sauce Can be substituted with tamari for gluten-free.
  • 1/3 cup fresh orange juice Freshly squeezed is best.
  • 2 tbsp maple syrup For sweetness.
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1 tsp zest of 1 orange
  • 1/2 tsp red pepper flakes (optional) Adjust to taste.
  • 1 tsp sesame oil
  • 2 tsp sesame seeds For garnish.
  • 2 green onions sliced For garnish.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Pat cauliflower dry, then toss with cornstarch and 1 tbsp olive oil until evenly coated.
  3. Spread florets in a single layer and roast for 18–20 minutes, flipping halfway, until golden and crisp.
Sauce Cooking
  1. In a bowl, whisk together soy sauce, orange juice, maple syrup, rice vinegar, ginger, garlic, orange zest, and sesame oil.
  2. Heat remaining 1 tbsp olive oil in a small saucepan over medium heat.
  3. Pour in the sauce and simmer for 3–4 minutes until slightly thickened.
Combining and Serving
  1. Transfer roasted cauliflower to a bowl and pour warm glaze over it.
  2. Toss gently to coat evenly.
  3. Garnish with sesame seeds and green onions before serving.

Notes

Store in an airtight container for up to 4 days in the fridge. Reheat in the oven to preserve texture. Freeze roasted (unglazed) cauliflower for up to 2 months.