A delicious plant-based version of Orange Chicken using cauliflower, featuring a wet and dry batter with an orange sauce that is sweet and tangy. Perfect for those who enjoy vegan recipes that are flavorful and satisfying.
1: Cut the cauliflower into bite-size pieces.
2: Prepare the wet batter by mixing chickpea flour, tapioca starch, unsweetened almond milk, sea salt, black pepper, and garlic powder.
3: Prepare the dry batter by mixing whole wheat flour, corn starch (or tapioca starch), sea salt, smoked paprika, black pepper, and garlic powder.
4: Heat avocado oil in a pan for frying.
5: Dip each cauliflower piece in the wet batter, then coat it with the dry batter.
6: Fry the battered cauliflower until golden brown and crispy.
7: For the orange sauce, combine orange zest, freshly squeezed orange juice, maple syrup, soy sauce, Sriracha, rice vinegar, avocado oil, minced garlic, minced ginger, and molasses in a saucepan over medium heat.
8: Simmer the sauce until well combined and slightly thickened.
9: Toss the fried cauliflower in the orange sauce until evenly coated.
10: Serve hot and enjoy your plant-based orange chicken!
