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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.
Course Main Course
Cuisine American, Chinese
Keyword dairy free lunch, dairy free main course, dairy free recipes, vegan lunch, vegan main course, vegan recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 293kcal
Author LarishaBernard

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

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. 

Video

Notes

*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. 
 

Nutrition

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