1. Prepare the cauliflower:
Cut the cauliflower into bite-sized florets. Rinse thoroughly and pat dry to help the batter stick better.
2. Make the batter:
In a bowl, combine all-purpose flour, cornstarch, baking powder, garlic powder, and soy sauce. Gradually whisk in sparkling water or plant-based milk until you get a smooth, thick batter.
3. Coat and bake or fry the cauliflower:
Dip each floret into the batter, coating evenly.
• To bake: Place on a parchment-lined baking sheet, and bake at 220 °C (430 °F) for 25–30 minutes, flipping halfway.
• To fry: Heat oil to 170–180 °C (340–355 °F) and fry the florets in batches until golden and crispy. Drain on paper towels.
4. Prepare the orange sauce:
In a small saucepan, heat orange juice, soy sauce, maple syrup, rice vinegar, ginger, garlic, and chili flakes. Let simmer for 3–4 minutes. Mix cornstarch with water, stir into the sauce, and cook until thick and glossy.
5. Toss cauliflower in sauce:
Gently coat the crispy florets with the hot orange sauce or drizzle over before serving.
6. Serve:
Garnish with toasted sesame seeds, chopped green onions, and fresh cilantro. Serve immediately while hot.
Great with basmati or jasmine rice, stir-fried noodles, or a crisp Asian salad.
Nutrition Facts (per serving, approx.)
Calories: 330 kcal
Fat: 8 g
Carbs: 50 g
Protein: 6 g
Fiber: 6 g
Sugar: 16 g
Sodium: 900 mg
