cauliflower, cut into bite-sized florets
1/2 cup flour
4 tbsp corn starch, divided in half
1/4 – 1/2 cup water
3/4 cup vegetable broth
1/2 cup orange juice (freshly squeezed is best)
1 tbsp orange zest
1/4 cup soy sauce
2 tbsp honey
2 tbsp vinegar (a clear one, like white or rice vinegar)
1 – 2 tbsp Sriracha sauce
Optional: I served mine over a bok choy, bell pepper, and ramen noodle salad.
diced bell pepper
diced bok choy (raw)
ramen noodles (I used black rice ramen noodles)
ginger-sesame salad dressing
1. Preheat oven to 400. Line a large rimmed baking sheet with parchment paper or foil and grease with oil or cooking spray.
2. In a medium sized bowl, mix together flour, 2 tbsp cornstarch, a bit of salt & pepper, and enough water to make a batter. It should be thick enough to evenly coat the cauliflower florets, without being watery and running off entirely.
3. Coat each floret in the batter, then place onto the prepared baking sheet.
4. Bake battered cauliflower until golden brown and tender, about 15-20 minutes.
5. Optional: Make salad by boiling ramen noodles, chopping bok choy and bell pepper. When ramen noodles are done cooking (about 5 mins), drain and run under cold water to cool them. Combine noodles with chopped bok choy and bell pepper, then dress with ginger-sesame dressing.
6. When the cauliflower has about 5 minutes of cooking time remaining, mix together the broth, orange juice, zest, soy sauce, vinegar, honey and Sriracha sauce. Bring the mixture to a boil, then reduce to a simmer.
7. In a small bowl, mix 2 tbs cornstarch with 2 tbs water. Slow pour the cornstarch mixture in to the orange sauce, constantly stirring until sauce thickens.
8. Add cooked cauliflower to orange sauce and stir to coat cauliflower.
9. Serve cauliflower over prepared salad.