Ingredients
Scale
- 1 large head of cauliflower, cut into medium florets
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch (for coating)
- 1 cup fresh orange juice
- 1/4 cup low-sodium soy sauce
- 1/4 cup maple syrup or honey
- 2 cloves garlic, finely minced
- 1 tablespoon freshly grated ginger
Instructions
- Step 1: Preheat the oven to 400°F (200°C). In a large bowl, whisk together the flour, the 1/4 cup cornstarch, 1 teaspoon of garlic powder (optional, for coating), and 1/2 cup of cold water until a smooth, thin batter forms. Toss the cauliflower florets in the batter until they are fully and lightly coated.
- Step 2: Arrange the coated cauliflower in a single layer on a large baking sheet lined with parchment paper. Bake for 20 minutes, then flip the florets and bake for an additional 15-20 minutes, or until the cauliflower is tender-crisp and lightly golden brown.
- Step 3: While the cauliflower bakes, prepare the orange sauce. In a small saucepan, whisk together the orange juice, soy sauce, maple syrup, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat.
- Step 4: Create a slurry by dissolving 1 tablespoon of cornstarch in 2 tablespoons of cold water. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens and becomes glossy (about 1 minute). Remove the sauce from the heat immediately.
- Step 5: Transfer the hot, baked cauliflower to a large mixing bowl and pour the orange sauce over the florets. Toss gently until the cauliflower is evenly coated and glazed. Return the glazed cauliflower to the baking sheet and bake for a final 5 minutes to set the sauce before serving.
Notes
- For optimal safety and flavor, store leftover glazed cauliflower in an airtight container in the fridge for up to three days, though be aware the crisp coating will soften dramatically after the first day.
- To help restore a bit of the texture, spread the leftovers on a baking sheet and reheat briefly at 350°F (175°C) until warmed through, avoiding the microwave which makes the coating soggy.
- Serve this bright, sticky cauliflower over a bed of fluffy steamed Jasmine rice or brown rice, garnished with toasted sesame seeds and thinly sliced green onions to complete the meal.
- When tossing the cauliflower in the thin batter, ensure you drain any excess so the coating is light—too much batter will steam rather than crisp during the initial bake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American