Vegan Orange Cauliflower
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.
Servings 4 people
- 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)
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 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.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 0.25skillet | Calories: 293kcal | Carbohydrates: 46g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 576mg | Potassium: 761mg | Fiber: 6g | Sugar: 32g | Vitamin A: 94IU | Vitamin C: 110mg | Calcium: 131mg | Iron: 3mg