A Delightful And Healthy Orange Cauliflower
Make cauliflower enticing with this delectable recipe.
It’s a given amongst my friends and family that cauliflower is not a crowd favorite. This is usually the reason I don’t prepare anything with them as most people would put them aside on their plates. This is also the biggest reason I tried my best to find the best recipe that could make anyone want to eat cauliflower.
Now this recipe I grabbed online will definitely make those who hate cauliflower beg you to make some the next time they visit you for lunch or dinner. Even kids will love it.
I was actually a bit hesitant on trying it, but when I did and I tasted it, I was at awe. And it was a good “awe”. It was pretty awesome. Now I have it as one of my favorite recipes in my recipe list. I suggest you try it out too.
Check out the recipe below.
1 small head cauliflower cut into bite size chunks
1/2 cup vegetable oil for frying
For the Batter:
1 tbsp flaxseed meal
2 tbsp warm water
1/3 cup cornstarch
1/4 cup all purpose flour
1/2 tsp salt
1/3 cup water
1 tsp vegetable oil
For Orange Sauce:
1 tbsp vegetable oil
Juice and zest of one large orange
1 large clove garlic, minced
4 green onions, sliced thin
1 tbsp tamari sauce
1 tbsp rice wine vinegar
Pinch of salt (to taste)
1/4 cup orange juice
1 tsp cornstarch
1 tsp brown sugar
2 cups cooked brown rice
1 green onion sliced thin (for garnish)
Click on the NEXT button below for the full recipe.
To make the batter place the flaxseed meal in the water and set aside to thicken. Add the rest of the batter ingredients to a bowl. When the flaxseed meal has become gooey add it and stir. The batter will be about the consistency of pancake or waffle batter. Put the cauliflower chunks in the batter and toss them to ensure they are evenly coated.
While you are preparing the batter heat the 1/2 cup oil in a deep skillet over medium high heat. When the oil is hot drop the coated cauliflower in and allow them to fry until golden brown on each side. Remove and place on a paper towel lined plate to drain. (Note: as I did this I transferred the drained cauliflower to a baking sheet lined with parchment paper and kept them warm in a 225 degree oven so that they did not get soggy as I prepared the rest of the dish).
Once the frying is finished heat a new skillet over medium heat and add the tablespoon of vegetable oil. Add the garlic and green onion and heat for a minute or so. Add the orange juice, orange zest, tamari and rice wine vinegar and salt and bring to a boil. Add the cauliflower and toss to coat. Place on top of rice.
To finish whisk the 1 tsp cornstarch into the 1/4 cup of orange juice and add to the same heated skillet. Add the brown sugar and whisk until it boils (about a minute). Pour over the cauliflower and garnish with green onions.