Vegan Glazed Orange Cauliflower “Chicken” Recipe
If you’ve ever craved that sticky-sweet, satisfyingly crispy restaurant favorite but wished for a healthier, plant-based version, Vegan Glazed Orange Cauliflower “Chicken” is about to become your new obsession. Vibrant bites of roasted cauliflower are coated in a tangy citrus glaze, creating a craveable balance of sweet, savory, and just a hint of spice—completely vegan and packed with flavor. Whether you’re serving it as the star of a cozy weeknight dinner or impressing friends at a gathering, this dish proves that bold, comforting takeout flavors are totally possible with fresh veggies and a little know-how.
Ingredients You’ll Need
One of the best things about Vegan Glazed Orange Cauliflower “Chicken” is how it relies on simple staples you might already have in your pantry. Each ingredient plays an important role, from achieving the signature crisp to nailing the tangy, bold flavor of that irresistible orange glaze.
- Cauliflower: This humble veggie transforms into golden, delicious “chicken” bites and serves as the perfect canvas for all that glorious orange sauce.
- All-purpose flour: Gives the batter structure and helps create a crunchy exterior when baked or air-fried.
- Unsweetened plant-based milk: Binds the dry ingredients into a smooth batter—oat, soy, or almond all work great here.
- Cornstarch: The secret to airy crispiness; it lightens the batter and thickens the sauce.
- Garlic powder: Adds a gentle, savory depth to the cauliflower coating.
- Salt: Essential for sharpening all the flavors.
- Black pepper: Just a touch, for subtle heat and dimension.
- Vegetable oil: A light brushing or spritzing before baking gives you that perfect golden finish and crunch.
- Orange juice (fresh or bottled): Forms the tangy, citrusy backbone of the glaze; fresh is extra bright, but bottled works too.
- Soy sauce: Brings an umami punch and lovely salty balance to the glaze.
- Maple syrup or agave: For natural sweetness that pairs beautifully with orange.
- Rice vinegar: Adds a pop of acidity and brightness to the finished dish.
- Cornstarch slurry: Just cornstarch mixed with water—it thickens the glaze to the perfect, clingy texture.
- Grated fresh ginger: Infuses the sauce with aromatic warmth and a subtle zing.
- Minced garlic: For even more depth of flavor in the glaze.
- Crushed red pepper flakes (optional): Adds a mild heat—skip or add to taste, depending on your spice preference.
How to Make Vegan Glazed Orange Cauliflower “Chicken”
Step 1: Prep the Cauliflower
Start by preheating your oven to 425°F (220°C) and lining a large baking sheet with parchment paper. Cut a medium head of cauliflower into bite-sized florets, aiming for even pieces to ensure every bit bakes up perfectly golden and crisp. Remember, smaller florets get even crunchier, so don’t be afraid to break them up!
Step 2: Make the Batter
In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, salt, black pepper, and plant-based milk. You’re looking for a batter that’s smooth and just thick enough to cling to each floret without dripping everywhere—think pancake batter consistency. This mixture is the secret to creating that signature, crispy coating for your Vegan Glazed Orange Cauliflower “Chicken.”
Step 3: Coat the Cauliflower
Dip each cauliflower floret into the batter until thoroughly coated, then gently shake off any excess. Place the battered florets in a single layer on the prepared baking sheet, ensuring they aren’t touching so air can circulate and crisp them up. For the ultimate crunch, lightly brush or spritz each piece with a touch of vegetable oil before baking.
Step 4: Bake Until Golden
Slide your tray into the preheated oven and bake for 25 to 30 minutes, flipping the cauliflower halfway through so each piece browns evenly. The florets should emerge crispy on the outside and tender within. For even more crunch, the air fryer is your friend—400°F for 15 to 18 minutes does the trick!
Step 5: Whip Up the Orange Glaze
While the cauliflower bakes, combine orange juice, soy sauce, maple syrup (or agave), rice vinegar, ginger, minced garlic, and red pepper flakes in a small saucepan over medium heat. Let the mixture come to a gentle simmer, then whisk in the cornstarch slurry to thicken. In just one to two minutes, you’ll have a glossy orange glaze with a mouthwatering aroma that fills the kitchen (and might draw a crowd!).
Step 6: Toss and Serve
Once the cauliflower is hot from the oven, transfer it to a large bowl. Pour your luscious orange glaze over the crispy florets and gently toss to coat every surface. Serve your Vegan Glazed Orange Cauliflower “Chicken” right away for maximum texture—don’t be surprised if it disappears in minutes!
How to Serve Vegan Glazed Orange Cauliflower “Chicken”
Garnishes
Dress up your finished dish with a sprinkle of sliced green onions, toasted sesame seeds, or even a bit of extra orange zest for brightness. These simple toppings add color, crunch, and a burst of fresh flavor to every forkful of Vegan Glazed Orange Cauliflower “Chicken.”
Side Dishes
This crowd-pleaser pairs beautifully with steamed jasmine rice or brown rice, which soak up the tangy orange sauce perfectly. Stir-fried veggies—think snap peas, broccoli, or bell peppers—round out the meal and add even more color and crunch to your plate. If you want to go all out, add a side of vegan spring rolls or a light Asian-inspired salad.
Creative Ways to Present
Turn Vegan Glazed Orange Cauliflower “Chicken” into a stunning party appetizer by threading the glazed florets onto skewers, or serve them over a bed of shredded lettuce for a lighter, refreshing take. For a playful twist, tuck them into lettuce cups with a drizzle of extra glaze and a sprinkling of peanuts or herbs.
Make Ahead and Storage
Storing Leftovers
If you find yourself (miraculously!) with leftovers, let the cauliflower cool to room temperature and transfer to an airtight container. Store it in the fridge for up to three days. While it may lose a touch of its signature crispiness, the flavors will continue to deepen, making leftovers equally delicious.
Freezing
The best way to freeze Vegan Glazed Orange Cauliflower “Chicken” is before adding the glaze—simply freeze the baked (and cooled) florets in a single layer on a baking sheet, then transfer to a freezer bag. Freeze the glaze separately. When craving strikes, just reheat the cauliflower and glaze as directed below for a speedy treat.
Reheating
To revive that lovely crisp, reheat cauliflower florets on a baking sheet in a 400°F oven for 10 minutes or until hot and crunchy. Alternatively, use an air fryer for even snappier results. Warm the glaze separately on the stove or in the microwave, then toss everything together right before serving.
FAQs
Can I make this completely gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend and use tamari instead of soy sauce in the orange glaze. The result is still wonderfully crispy and just as irresistible.
Will this recipe work in an air fryer?
It sure does! Air frying the battered cauliflower at 400°F for about 15–18 minutes delivers even more crunch than the oven, with less oil required. You may need to cook in batches, depending on the size of your basket.
Can I prepare the batter and glaze ahead of time?
Yes, both the batter and the orange glaze can be made in advance. Store each separately—batter in the fridge for up to a day, and glaze for up to three days—and whisk or reheat as needed before using.
How spicy is the glaze?
The heat is gentle, thanks to just a touch of crushed red pepper flakes (which are totally optional). If you crave more fire, add a pinch more, or leave it out for a sweeter, milder dish.
What’s the best way to get the florets crispy?
The key is a thick enough batter, a hot oven (or air fryer), enough space between florets, and a light brush or spritz of oil before baking. Don’t overcrowd the pan—crispiness needs airflow!
Final Thoughts
I can’t wait for you to dig into a big, colorful plate of Vegan Glazed Orange Cauliflower “Chicken.” It’s the kind of recipe that turns even lifelong cauliflower skeptics into fans at first bite. Give it a try, and get ready to share this addictive, plant-based favorite with friends, family, or anyone who loves a bold, flavor-packed meal!
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Vegan Glazed Orange Cauliflower “Chicken” Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a delightful vegan twist on a classic takeout favorite with this recipe for Glazed Orange Cauliflower “Chicken.” Crispy baked cauliflower florets are coated in a sweet and tangy orange glaze, creating a flavorful and satisfying dish that’s perfect for a meatless main course.
Ingredients
Cauliflower “Chicken”
- 1 medium head cauliflower (cut into bite-sized florets)
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened plant-based milk
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil (for baking or air frying)
Orange Glaze
- 1/2 cup orange juice (fresh or bottled)
- 2 tablespoons soy sauce
- 1/4 cup maple syrup or agave
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower: In a large bowl, whisk together the flour, cornstarch, garlic powder, salt, pepper, and plant milk. Dip each cauliflower floret into the batter, shake off the excess, and place on the baking sheet. Bake for 25–30 minutes.
- Make the orange glaze: In a saucepan, combine orange juice, soy sauce, maple syrup, rice vinegar, ginger, garlic, and red pepper flakes. Thicken with cornstarch slurry.
- Coat the cauliflower: Toss the baked cauliflower in the orange glaze until coated. Serve garnished with green onions or sesame seeds.
Notes
- For extra crispiness, use an air fryer at 400°F for 15–18 minutes.
- Serve over steamed rice or with stir-fried vegetables for a complete meal.
- To make it gluten-free, use a gluten-free flour blend and tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 13g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
