GLAZED ORANGE CAULIFLOWER “CHICKEN”
My vegan daughter makes this often for dinner and loves it. You can’t beat easy and delicious. This is the recipe she used from “The Foodie Takes Flight.”
What if someone only likes white rice? Listen to what Dr. McDougall says about that: McDougall’s Moments: Is White Rice Okay?
What about the arsenic in rice? Read Dr. Fuhrman's blog for information: Arsenic: The Dark Side of Rice
Glazed Orange Cauliflower “Chicken"
Serves 2-3 people
2 raw small heads of cauliflower, makes around 3 cups of florets (650g)
Sesame seeds, for garnishing
Batter:
1/2 cup whole grain flour of choice
1 Tablespoon corn starch
1 teaspoon baking powder
1 teaspoon salt
3/4 cup room temperature water
Breading:
1 1/2 cup bread crumbs
1/2 cup desiccated coconut (or sub more bread crumbs)
Glaze:
1 cup orange juice from 2 navel oranges (or orange juice of choice)
1 teaspoon orange zest
1/4 cup maple syrup
3 Tablespoons soy sauce or tamari (I suggest reduced sodium)
2 Tablespoons rice wine vinegar or white vinegar
2 Tablespoons room temperature water
Cornstarch Slurry for Glaze:
2 Tablespoon cornstarch + 4 Tablespoon room temp. water, mixed
Steps
Heat oven to 350F degrees. Line a baking tray with parchment paper.
In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency.
Evenly coat the florets in the batter. You can do this in batches.
In another bowl, add in the bread crumbs and desiccated coconut. Mix.
One by one, place each cauliflower into the breadcrumb mixture. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating cauliflower). Press down the bread crumbs on the cauliflower. Set aside once coated.
Bake the cauliflower for 35-40 minutes or until crisp. Flip halfway through cooking.
For the glaze, mix everything into a sauce pan and cook over low heat for 3-4 minutes until it starts to boil.
Turn off heat then pour in the cornstarch slurry mixture and mix until it thickens.
Add the cauliflower into the glaze and mix until well incorporated.
Serve over rice and sprinkle with sesame seeds if desired. Enjoy while hot!
