In the past one of my favorite Chinese dishes was orange chicken. I love the battered and fried chicken soaking in a sweet, orange sauce. While I’ve been flirting with vegan dishes I have successfully taken some of my favorite meat dishes and created a delicious, vegan substitutes. Tonight’s recipe just be might be my tastiest accomplishment to date.
To make batter soak 1 T ground flaxseed and 2 T water until it thickens, then whisk in 1/3 c water and 1/3 cornstarch and 1/4 c gluten free flour. Cut up a head of cauliflower into bite size pieces and dip into batter mixture. Drop the batter-covered cauliflower into a skillet with about 1/2 to 3/4 inch of hot oil. Fry until it is a golden brown and place to drain on paper towels.
Heat up 1 T of garlic with 1 tsp coconut oil in a clean skillet. Add in the juice from half an orange and chopped up orange pulp with 6-7 chopped green onions, 2 T rice vinegar & 2 T tamari.
Add in 1-2 T ground ginger and 1-2 T chili paste. After the sauce starts to thicken and heat up put the cauliflower back into the skillet to soak up the sauce.
I served up my spicy orange crispy cauliflower onto some cooked quinoa, which made it even more delicious! I cooked some pea pods, broccoli, carrots and red sweet peppers in some coconut oil to add some extra veggies to this dish as well.The real secret to making this dish rock is a second sauce creation to drizzle over the finished product right before consuming. For this sauce squeeze out the juice of the other half of an orange and whisk with 2 T ground ginger, 2 T chili paste, 1 T agave nectar, 1 tsp sesame oil, 2 T tamari and 1-2 tsp corn starch. Heat the sauce in the skillet just enough to thicken it up and drizzle over the cauliflower pieces and then top with sesame seeds and freshly topped green onions. It’s the perfect finishing touch!