This is one of my all time FAVORITES! The recipe testing for this post required a LOT of self control, so that I didn’t eat the whole tray before I took photos.
The inspiration for this recipe came from the buffalo cauliflower craze. I’m a big fan of this trend, and I love how these faux “wings” have been popping up on menus everywhere. They’re a great way to sneak in more veggies, especially for unsuspecting husbands, boyfriends, and kids ;-)!
Nothing against buffalo, but I wanted to experiment with a different kind of glaze and create something with an Asian twist. With hints of orange, sesame, and ginger, the final product is finger lickin’ good.
I also had football in mind when I created this dish. Not the actual sport of football, but the viewing parties that happen every Saturday and Sunday in the fall. These bites would be the perfect addition to a football appetizer spread. Carnivores and vegans alike will enjoy the crunchy texture and delicious flavors!
Plus, they’ll look so pretty on your table!
Baked Orange Sesame Cauliflower
Asian style orange sesame cauliflower bites are the perfect appetizer! Vegan and gluten-free.
- 1 head cauliflower chopped into florets
- 1/2 cup unsweetened almond milk
- 1/2 cup gluten-free all purpose flour can use regular flour if desired
- 1/4 cup freshly squeezed orange juice
- 1 tbsp orange zest
- 2 tbsp honey substitute maple syrup to make vegan
- 1/4 cup reduced sodium soy sauce
- 1/4 cup rice vinegar
- 2 1/2 tsp sesame oil
- 1/2 tsp ground ginger
- 2 cloves garlic minced
- 1 tbsp cornstarch
- 1 tbsp cold water
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together almond milk and flour. Add cauliflower florets, and mix until they are coated. Transfer florets to baking sheet. Roast for ~15 minutes.
While the cauliflower is roasting, prepare the sauce. Combine honey, soy sauce, rice vinegar, sesame oil, orange juice, orange zest, ginger, and garlic in a small saucepan. Bring to a boil, stirring constantly. In a separate bowl, whisk the cornstarch and water together.
Add the cornstarch and water mixture to the boiling sauce, and bring back to a boil, stirring constantly until sauce thickens. About 1-2 minutes. Remove sauce from heat.
Once the cauliflower is finished, pour sauce over florets, and roast for another 10 minutes. Top with scallions and sesame seeds to serve.
Nutrition Facts per 1 serving (recipe makes ~6 servings): 148 kcal, 4 g fat, 26 g carb (5 g fiber, 9 g sugar), 4 g protein
*nutrition facts are always estimated via meal planning software