Description

Baked Orange Cauliflower is a delightful twist on a classic favorite, offering a crispy and flavorful experience without the guilt. This dish features fresh cauliflower florets coated in a crunchy layer of panko breadcrumbs and tossed in a zesty orange sauce that brings a sweet and tangy punch to each bite. Perfect as an appetizer, side dish, or main course, this recipe is versatile enough for any occasion—from casual family dinners to festive gatherings. With easy-to-follow steps and common ingredients, you can whip up this nutritious and satisfying meal in just 40 minutes. Enjoy the taste of comfort food while staying on the healthier side!

Ingredients

Scale

1/2 head of cauliflower (cut into bite-sized florets)
2 cups panko breadcrumbs
2 large eggs (whisked)
2 tbsp water
1/4 cup + 2 tbsp orange juice
1/4 cup granulated white sugar
2 1/2 tbsp vinegar
1/8 cup low-sodium soy sauce
1 clove garlic (minced)
1/4 tsp ginger (minced)
1 tsp sriracha
1 tsp ketchup
2 tsp cornstarch + 2 tbsp water

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Instructions

Preheat oven to 400°F.
Set aside whisked eggs in a bowl; place panko breadcrumbs in a Ziploc bag.
Dip cauliflower florets into the egg mixture and then transfer to the Ziploc bag. Seal and shake until coated.
Arrange coated florets on a parchment-lined baking sheet and bake for 15-20 minutes until golden brown and crispy.
Meanwhile, combine remaining ingredients (except cornstarch mixture) in a saucepan over low heat. Stir until boiling.
Add cornstarch mixture to thicken the sauce, then remove from heat and drizzle over baked cauliflower before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 4 pieces (100g)
Calories: 210
Sugar: 9g
Sodium: 360mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 6g
Cholesterol: 70mg