Baked Orange Cauliflower (Vegan + Gluten-Free)
Say goodbye to take-out as you revel in the glorious flavors of these Baked Orange Cauliflower Wings! Enjoy the wonderful taste of crispy baked cauliflower drenched in sticky, sweet, and savory orange sauce! This easy recipe will quickly become your favorite! Plus, it’s Vegan and completely Gluten-Free!
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Servings: 4
Calories: 302kcal
Ingredients
- 1 Large Head of cauliflower
- 1/2 cup Gluten-Free Breadcrumbs (optional)
Batter
- 1 cup Gluten-Free All-Purpose Flour (can sub regular flour)
- 3/4 cup Non-Dairy Milk
- 1 tsp Turmeric Powder
- 1 tsp Garlic Powder
- 1/4 tsp Sea Salt
Orange Sauce
- 1/2 cup Orange Juice
- 1/4 cup Brown Sugar
- 2 tbsp Pure Maple Syrup
- 1 tbsp Coconut Amino (can sub soy sauce)
- 1 tbsp Rice Vinegar
- 3 Garlic Cloves, minced
- 1.5 tbsp Fresh Minced Ginger
- 1 tsp Avocado Oil (or cooking oil of choice)
To thicken the orange sauce (cornstarch mixture)
- 1 tbsp cornstarch or more as needed to thicken the sauce
- 2 tbsp water
Instructions
- Preheat the oven to 425°F
Orange Baked Cauliflower Wings (Vegan + Gluten-Free)
- Take 1 large cauliflower head and cut it into medium sized florets
- In a bowl, stir together the mixture for the batter. You want the batter to be thick, but not so thick that the cauliflower won’t get properly coated. If it appears too thick, add in an additional 1-2 tbsp of milk to thin it out slightly.Take each piece of cauliflower and toss it in the batter until all sides are evenly coated.
- Toss the cauliflower in the breadcrumbs
- Add the cauliflower to a baking sheet lined with parchment paper (I like to use a silicone baking mat to line my baking sheet for easy clean-up later.) Transfer the cauliflower to the oven and bake for 25 minutes. While the cauliflower is in the oven, prepare the orange sauce.
- Remove the cauliflower from the oven and let cool for 5-10 minutes. This helps the batter set and the cauliflower to get crispy.
- Add the cauliflower to a bowl and coat with the orange sauce.
- Place the coated cauliflower on the baking sheet and bake in the oven for 10 minutes at 425°F. Then, turn the oven to a high broil and broil the cauliflower for 3-5 minutes, until a crispy golden crust is formed.
- Serve with rice or quinoa and garnish with chopped green onions and sesame seeds.
TO MAKE THE ORANGE SAUCE
- In a small ramekin, whisk together cornstarch and water. Set aside.
- In a medium-sized saucepan, heat the cooking oil over medium-low heat. Then add the minced garlic and ginger and cook for 1-2 minutes, stirring to prevent burning the ingredients.
- Add the remaining ingredients (except for the thickener/cornstarch and water). Allow the mixture to heat through for about 2-3 minutes, stirring occasiionally
- Add the thickener and whisk until it is fully incorporated and the sauce begins to thicken, about 4-5 minutes.
- The sauce is now ready to use!
Notes
- To Make the Batter: I use King Arthur Measure for Measure Gluten-Free Flour. If you are not sensitive to gluten, you can use regular flour like this one: King Arthur All-Purpose Flour.
- I like to use a silicone baking mat to line my baking sheet for easy clean-up later.
Nutrition
Calories: 302kcal