This vegan orange cauliflower is an Asian inspired dish that comes together quickly and is perfect served on lettuce wraps or with rice. Top 8 Allergen Free options.
Easy, flavorful meals is what we all need more of in our lives. That’s exactly what this vegan orange cauliflower recipe does.
It’s a 30 minute meal that is full of saucy goodness.
And whether you are trying to eat healthier, more plant based meals or you have been vegan for quite a long time, then this dish will do it for you!
Even if you don’t like cauliflower, I would highly encourage you to try this dish because we have made it before with people who say that they don’t, only for them to find out that they do actually like it this way.
Once baked and mixed in with the sauce, the strong flavor of raw cauliflower completely disappears, making it just a delicious meal for all.
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What ingredients do you need to make vegan orange cauliflower?
- Cauliflower
- Sesame Oil
- Salt and pepper
- Spice Blend like poultry seasoning or our favorite 21 Seasoning salute from Trader Joe’s
- Orange Juice
- Orange Zest
- Soy Sauce
- Rice Vinegar
- Brown Sugar
- Garlic
- Cornstarch or Arrowroot Powder
- Water
How do you make vegan orange cauliflower?
To start, you are going to preheat the oven to 450 degrees.
Chop the head of cauliflower into florets and mince your garlic.
Into a large bowl, add the cauliflower, 1 tbsp sesame oil and seasoning. Toss until well coated.
Heat a large skillet (we love cast iron) with 1 tbsp of sesame oil over medium heat. Once hot, add the cauliflower and saute for 4-6 minutes, stirring occasionally to cook each side.
If using a cast iron skillet, transfer directly to the oven and cook 10-15 minutes, stirring every 4-5 minutes.
If you aren’t using a cast iron transfer to a parchment lined baking sheet and cook in the oven and cook 10-15 minutes, stirring every 4-5 minutes.
While baking, in a small bowl, add the orange juice, zest, soy sauce, rice vinegar, brown sugar, minced garlic and whisk together. In a separate bowl, mix the cornstarch or arrowroot powder and water together.
If using a cast iron, wait until done cooking then remove and place all the baked cauliflower on a plate. Using the same skillet, add 1 tbsp sesame oil and heat over medium high. Add the sauce and. stir to combine.
Add in the cornstarch mixture and stir together. Allow to thicken, about 3-4 minutes. Add the cauliflower into the sauce and toss to coat each piece completely.
If using the baking sheet method, 5 minutes before done, using the skillet, add 1 tbsp sesame oil and heat over medium high. Add the sauce and. stir to combine.
Add in the cornstarch mixture and stir together. Allow to thicken, about 3-4 minutes. Remove cauliflower from oven and add into the sauce and toss to coat each piece completely.
Top with sesame seeds and green onions. Serve with rice, lettuce wraps, or noodles.
Can vegan orange cauliflower be prepped ahead?
Once made and cooled, this dish stores well in an air-tight container for up to a week. Use prep container to divide and prep lunches for the whole week along with some rice or just lettuce wraps.
Are these vegan orange cauliflower bites top 8 allergen friendly?
The only ingredient in this recipe that contains an allergen is soy.
Whether you are allergic to soy or just avoiding it, there may be many reasons that you do not want to use soy sauce.
You can easily swap with coconut aminos if you aren’t allergic to coconut.
Or, You can also use tamari sauce if you don’t mind soybeans, but want gluten free.
Lastly, replace the soy sauce with a no soy soy free sauce that is both soy and gluten free.
How do you serve vegan orange cauliflower?
We personally love serving this dish on top of some lettuce wraps. They pair perfectly together and then usually we have some rice on the side.
However, you could also serve them simply on top of some delicious rice or noodles for a complete meal.
They are also great along side our vegan egg rolls.
Are there any alternatives to cauliflower?
We get it, not everyone may like cauliflower. Broccoli could be use following the same directions basically.
You could also use vegan chickenless strips and cook according to the instructions and then toss in the orange sauce.
Alternatively, if you have a vegan shrimp or potentially even mushrooms, I bet it would work too.
What are other vegan dinners I should try?
If you love this easy dairy free Asian inspired dinner recipe, you may be wondering what other dairy free dinner ideas we have. Here are some ideas we have (all are vegan):
- Chickpea Cashew and Broccoli In garlic sauce skillet meal
- Vegan Taco Casserole
- Vegan Pizza
- Vegan Italian Meatballs
- Vegan Alfredo
- Vegan Nachos
- Easy Vegan Spinach & Walnut Pesto
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Vegan Orange Cauliflower
Ingredients
- 1 large head cauliflower
- 2 tbsp sesame oil, divided
- 1 tbsp spice blend (we prefer Trader Joe's 21 seasoning salute, but you could use an all purpose or poultry blend)
For the Orange Sauce
- 1/4 cup orange juice
- 1 tsp orange zest
- 2 tbsp soy sauce (see notes if allergic)
- 1/4 cup rice vinegar
- 1/2 cup brown sugar
- 2 tsp garlic, minced
- 2 tbsp cornstarch (sub arrowroot powder)
- 2 tbsp water
- 1 tbsp sesame oil
Instructions
- To start, preheat oven to 450 degrees F.
- Chop the head of cauliflower into florets and mince garlic.
- In a large bowl, add cauliflower, 1 tbsp sesame oil and seasoning. Toss until well coated.
- Heat a large skillet (cast iron preferred) with 1 tbsp of sesame oil over medium heat. Once hot, add the cauliflower and saute for 4-6 minutes, stirring occasionally to cook each side.
If using cast iron
- Transfer directly to the oven and cook 10-15 minutes, stirring every 4-5 minutes.
- While baking, in a small bowl, add the orange juice, zest, soy sauce, rice vinegar, brown sugar, minced garlic and whisk together. In a separate bowl, mix the cornstarch or arrowroot powder and water together.
- Wait until done cooking, then remove and place all the baked cauliflower on a plate. Using the same skillet, add 1 tbsp sesame oil and heat over medium high. Add the sauce and stir to combine. Add in the cornstarch mixture and stir together. Allow to thicken, about 3-4 minutes. Add the cauliflower into the sauce and toss to coat each piece completely.
If not using cast iron skillet
- Transfer to a parchment lined baking sheet and cook in the oven and cook 10-15 minutes, stirring every 4-5 minutes.
- While baking, in a small bowl, add the orange juice, zest, soy sauce, rice vinegar, brown sugar, minced garlic and whisk together. In a separate bowl, mix the cornstarch or arrowroot powder and water together.
- 5 minutes before done, using the skillet from before, add 1 tbsp sesame oil and heat over medium high. Add the sauce and stir to combine.
- Add in the cornstarch mixture and stir together. Allow to thicken, about 3-4 minutes.
- Remove cauliflower from oven and add into the sauce and toss to coat each piece completely.
- Top with sesame seeds and green onions. Serve with rice, lettuce wraps, or noodles.
Notes
Nutrition
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