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Since this recipe is baked, not fried, it is totally oil free and much lower in fat. The sauce is also refined-sugar free and lower in sodium, and the florets are very lightly breaded with an organic, gluten-free rice flour and water mixture, so this dish is also lower in calories and carbs. Because this recipe is veggie based, it is also higher in nutrients!
I have tested this recipe with alllllll the flours – almond flour, chickpea flour, oat flour, you name it! Through my testing, I have found two types of flour that work best to make the most delicious tender on the inside, crispy on the outside orange cauliflower. Brown rice flour and gluten free all purpose flour (or regular all purpose if you’re not gluten free). These two varieties of flour achieve the crispiest exterior which definitely adds to the deliciousness.
I definitely recommend making this recipe right before serving, but leftovers can certainly be reheated in an oven or air fryer. Speaking of air fryers – I have heard GREAT feedback from those of you who have tried this recipe in an air fryer, so if that’s your thing, definitely give it a go! If you are looking to save time and meal prep this recipe, you can do that by cutting up your cauliflower into florets and refrigerating in an airtight container, whisking together the ingredients for your sauce, and preparing your batter. The batter does tend to thicken over time, so you will want to add a little more water if needed to thin. The consistency should be just slightly thinner than pancake batter when coating the florets.
Absolutely! This recipe is DELIGHTFUL with a buffalo sauce, teriyaki sauce, peanut sauce, BBQ sauce, or my personal favorite Crispy Sesame Cauliflower.
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
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6 Responses
Everything has works out great except I can’t get the orange sauce to thicken. I’m not sure what I am doing wrong
This was very good. I wish my sauce thickened up more. I even added a touch more cornstarch and cooked it longer but still a little thin. The flavor of the sauce was really good however
Hi Liz! I am so glad to hear you enjoyed this recipe and the flavor of the sauce. I typically find it thickens a bit as it cools, so next time maybe try removing it from heat and letting it cool/thicken for 3-5 minutes before tossing with the cauliflower. Appreciate your feedback!
LOVED this recipe!! I can’t believe the sauce was so good – tastes JUST like the real thing with none of the guilt! My batter turned out very thick, so I ended up adding a little more almond milk to it. I ended up using the juice of the orange I zest-ed and added a little more orange juice for the 3/4 cup the sauce called for. I’ll definitely make this again!
SO glad you loved the recipe Suzanne. Thank you for sharing your tips for the batter, and such a great idea to use the juice of your orange and a little extra for some more vibrance! yum! 🙂