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Crispy Baked Orange Cauliflower

Crispy Baked Orange Cauliflower

This crispy baked orange cauliflower features a delicious combination of sweetness and spice, perfect for snacks or appetizers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Snack & Appetizers
Cuisine: Gluten-Free, Healthy, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Almond flour a gluten-free alternative that adds a nutty flavor and crispy texture.
  • 1/2 cup Tapioca flour helps create that perfect crunch; can be replaced with cornstarch.
  • 1 teaspoon Kosher salt enhances flavor; sea salt can be used as a substitute.
  • 1/2 teaspoon Black pepper offers a bit of spice; adjust according to taste.
  • 1 teaspoon Garlic powder lends a savory depth; fresh minced garlic works too.
  • 1 cup Dairy-free milk any plant-based milk like almond or oat will work.
For the Cauliflower
  • 1 head Cauliflower florets the star ingredient, giving that delightful crunch.
For the Sauce
  • 1/2 cup Fresh squeezed orange juice adds vibrant citrus flavor; bottled juice is a quick alternative.
  • 1 tablespoon Orange zest intensifies the orange flavor; use organic oranges.
  • 2 tablespoons Honey balances the flavors; maple syrup is a vegan alternative.
  • 1 tablespoon Rice vinegar adds acidity; apple cider vinegar can be used instead.
  • 1 tablespoon Fresh grated ginger infuses warmth and spice; ground ginger is an option.
  • 1 tablespoon Sesame oil provides a lovely nuttiness; substitute with olive oil.
  • 2 tablespoons Soy sauce brings umami to the dish; tamari is a gluten-free option.
  • 1 tablespoon Tapioca starch thickens the sauce; cornstarch will work as a substitute.
For the Topping
  • 2 tablespoons Sesame seeds give a delightful crunch and nutty flavor.
  • 2 stalks Green onion adds freshness and color; chives can be used if preferred.
  • 1 teaspoon Orange zest a final touch that enhances both flavor and visual appeal.

Equipment

  • Oven
  • large bowl
  • saucepan
  • baking sheet
  • whisk

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Allow about 10 minutes for the oven to reach the right temperature.
  2. Mix the batter by combining almond flour, tapioca flour, kosher salt, black pepper, garlic powder, and dairy-free milk in a large bowl. Whisk until smooth.
  3. Coat each cauliflower floret thoroughly with the batter. Let any excess batter drip off before moving.
  4. Arrange the coated cauliflower on a lined baking sheet, leaving space between each piece. Bake for 25-30 minutes until golden brown and crispy, flipping halfway through.
  5. Prepare the sauce by combining fresh squeezed orange juice, orange zest, honey, rice vinegar, grated ginger, sesame oil, soy sauce, and tapioca starch in a saucepan. Heat on medium, stirring continuously until thickened, about 5-7 minutes.
  6. Drizzle the warm sauce over the baked cauliflower once they are ready. Sprinkle with sesame seeds and chopped green onion for added flavor and presentation.
  7. Optionally, garnish with a bit more orange zest for an extra burst of citrus.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 400mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 15IUVitamin C: 70mgCalcium: 10mgIron: 8mg

Notes

Avoid overcrowding your baking sheet for optimal air circulation. Flip the cauliflower halfway through baking to ensure both sides become golden brown.

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