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–+ servings
Crispy Baked Orange Cauliflower

Crispy Baked Orange Cauliflower

Crispy Baked Orange Cauliflower is a delightful dish that transforms cauliflower into a flavorful snack, perfect for impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Snack & Appetizers
Cuisine: American, Plant-based
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Almond flour a gluten-free alternative that gives your cauliflower a delightful crunch.
  • 1/2 cup Tapioca flour helps create a chewy texture that complements the crispiness perfectly.
  • 1 teaspoon Kosher salt enhances the flavors of the batter and the cauliflower.
  • 1/2 teaspoon Black pepper adds a subtle kick that balances the sweetness of the orange glaze.
  • 1 teaspoon Garlic powder infuses a savory depth that elevates the overall taste.
  • 1 cup Dairy-free milk ensures the batter stays light and plant-based.
For the Cauliflower
  • 1 head Cauliflower florets the star of this dish.
For the Zesty Orange Glaze
  • 1/2 cup Fresh squeezed orange juice brings brightness and natural sweetness.
  • 1 tablespoon Orange zest intensifies the citrus flavor.
  • 2 tablespoons Honey adds a touch of sweetness.
  • 1 tablespoon Rice vinegar contributes tanginess.
  • 1 tablespoon Fresh grated ginger gives warmth and a hint of spice.
  • 1 tablespoon Sesame oil imparts a rich, nutty flavor.
  • 1 tablespoon Soy sauce adds depth and umami.
  • 1 tablespoon Tapioca starch thickens the glaze for a luxurious coating.
For Garnish
  • 2 tablespoons Sesame seeds toast them for added crunch.
  • 2 stalks Green onion slices add freshness.

Equipment

  • mixing bowl
  • baking sheet
  • saucepan

Method
 

How to Make Crispy Baked Orange Cauliflower
  1. Preheat your oven to 425°F (220°C) for optimal crispiness.
  2. Whisk together the almond flour, tapioca flour, kosher salt, black pepper, garlic powder, and dairy-free milk until smooth.
  3. Dip the cauliflower florets in the batter until fully coated.
  4. Arrange the coated cauliflower on a baking sheet lined with parchment paper and bake for about 30-35 minutes.
  5. Combine the fresh squeezed orange juice, orange zest, honey, rice vinegar, grated ginger, sesame oil, soy sauce, and tapioca starch in a saucepan. Stir over medium heat until thickened.
  6. Drizzle the warm orange sauce over the baked cauliflower and sprinkle with toasted sesame seeds and sliced green onions.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 10IUVitamin C: 50mgCalcium: 10mgIron: 6mg

Notes

For the best results, reheat leftovers in the oven at 350°F (175°C) for about 10-15 minutes to maintain crispiness.

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