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Vegan Glazed Orange Cauliflower “Chicken”

Ingredients

Scale
  • 2 raw small heads of cauliflower (makes around 3 cups of florets (650g))
  • Neutral oil (for frying)
  • 1/2 cup all purpose flour
  • 1 tbsp corn starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 cup room temp. water
  • 1 1/2 cup bread crumbs
  • 1/2 cup desiccated coconut (or sub more bread crumbs)
  • 1 cup orange juice from 2 navel oranges (or orange juice of choice)
  • 1 tsp orange zest
  • 2–4 tbsp maple syrup (or other liquid sweetener of choice, adjust according to desired sweetness)
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar ( or distilled white vinegar)
  • 2 tbsp room temp. water
  • 2 tbsp cornstarch
  • 4 tbsp room temp. water
  • Extra orange slices
  • Sesame seeds (for garnishing)
  • Steamed rice

Instructions

  1. Corn starch Slurry for Glaze
  2. Preparing the Glaze
  3. Batter
  4. Breadcrumb Mix
  5. Coating the Cauliflower
  6. Cooking the Cauliflower
  7. Cooking Down the Glaze
  • Author: Olivia Bennett