Baked Sticky Orange Cauliflower

Asian style orange cauliflower bites are the perfect game day snack. They're loaded with sweet and salty flavor, and have a sticky coating reminiscent of your favorite take-out Asian food.

Course Appetizer, Snack

Cuisine Asian

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 184kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 head cauliflower chopped into florets
½ cup unsweetened almond milk can sub cow's milk
½ cup all purpose flour can sub gluten free all purpose if needed
¼ cup freshly squeezed orange juice
1 tbsp orange zest leave out for a sweeter sauce
2 tablespoon honey substitute maple syrup to make vegan
¼ cup reduced sodium soy sauce use tamari for gluten free
¼ cup rice vinegar
2 ½ teaspoon toasted sesame oil
½ teaspoon ground ginger
2 cloves garlic minced or pressed
1 tablespoon cornstarch
1 tablespoon cold water
2 scallions sliced, for serving
Sesame seeds optional, for serving

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together almond milk and flour. Add the cauliflower florets, and mix until they are coated. Transfer florets to the lined 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 over high heat. Bring to a boil, whisking often. In a separate bowl, whisk the cornstarch and water together.
Add the cornstarch and water mixture to the boiling sauce. Bring it back to a boil and cook, stirring often until sauce thickens, about 5 minutes. The sauce should be sticky and thick. Remove sauce from heat.
Once the cauliflower is finished baking, pour sauce over florets. You may need to use a brush to completely coat the florets in the sauce. Roast for another 10 minutes.
Remove from oven. Top with scallions and sesame seeds to serve. Enjoy!

Notes

These taste best when eaten right away, but you can store leftovers in an airtight container for 3-5 days. Reheat in the microwave on high for 1-2 minutes.
Use maple syrup instead of honey to make these vegan, and gluten free flour if needed.

Nutrition