Equipment
- Veggie workstation (cutting board, discard bowl, chef knife, damp towell)
- Zest planer + juicer and a whisk
- 2 bowls (one for batter, one for panko)
- Parchment lined baking sheet
- Skillt with lid
- Spatula
Ingredients
Cauliflower Bits
- 1 Cauliflower florets ~4-5 C
- 1 C Water
- 3/4 C AP Flour Or use almond or garbanzo flour
- 1 T Garlic granuals
- 1/4 t Kosher salt
- 2 C Panko Gluten free or not.
Orange Sauce
- 3 Oranges (zest and juice)
- 1/2 C Organic granulated sugar
- 2 T Japanse rice vinegar
- 2 T Tamari
- 1 T Fresh ginger
- 1 Garlic Minced and smashed
- 1 t Garlic Chili Sauce Add more if you want heat, this amount is mild
- 2 T Cornstarch Mixed with 1/4C water for sauce thickening
Toppings
- 1 Scallion Sliced on the diagonal (green + white parts)
- 1 T Toasted sesame seeds
Instructions
Mise en Place
- Oven to 400F. Line a large baking sheet with parchment paper.
- Wash scallion and slice on the diagonal both green and white parts. Set aside.
- Toast the sesame seeds and set aside.
- Wash the cauliflower and remove any brown spots. Cut cauliflower florets into bite sized pieces. (Do not use the solid interior, save that for another dish.)
Prep Caulifloweer
- Make a batter: In a bowl add water, flour, garlic powder, and salt. Whisk until mixed well. This batter is not thick, but slightly runny.
- Place the florets into the bowl to soak, and make sure they each get well covered in the batter (I used my hands to get them covered).
- Meanwhile, in another bowl add the panko. Then line up the batter bowl, panko bowl, and the parchmnet lined baking sheet. Move each floret down the line from batter, to be completely covered with panko, to the baking sheet.
- Place each cauliflower piece on the baking sheet, keeping them seperate so they do not touch. This will allow them to bake well.
- Place in the oven for ~30 minutes, until golden brown and crispy.
Orange Sauce
- While the cauliflower bakes, make the suace In a large skillet or pot, make sure it has a lid.
- Add all the sauce ingredients orance zest, orange juice, sugar, vinegar, tamari sauce, ginger, garlic, and Sriracha. Turn heat on medium and bring to a simmer, mixing the ingredients until the sugar is incorporated.
- Combine the cornstarch and water in a small bowl, and then add to the sauce once it is at a simmer. Stir over medium-high heat constantly for a couple of minutes, until the sauce thickens.
- Once the cauliflower is done, add it to the skillet sauce, and stir to coat.
Topping to serve
- Serve in a bowl, sprinkled with sliced scallions and sesame seeds.
- Serve over rice or grain.
Notes
This is a side dish, great to serve with plain white rice, but I prefer to serve with fried rice or grains. This can be a side dish, but if it was just for me I might eat it as a meal.
Protein: Can replace the cauliflower with chicken or crispy tofu. But I prefer the cauliflower in this dish. In the picture above I have actually combined cauliflower and tofu.
Sauce: This only makes a minimal amount of sauce, if you want more sauce double the recipe.
This recipe Is a version of what I found on noracooks.
Nutrition
Calories: 253kcal | Carbohydrates: 53g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 605mg | Potassium: 189mg | Fiber: 2g | Sugar: 22g | Vitamin A: 119IU | Vitamin C: 28mg | Calcium: 65mg | Iron: 2mg
