Description
Baked Orange Cauliflower is a delicious and healthy twist on a beloved classic, combining the satisfying crunch of panko-coated cauliflower with a sweet and tangy orange sauce. This dish is perfect for any occasion, whether you’re serving it as an appetizer, main course, or snack. With its vibrant flavors and appealing presentation, Baked Orange Cauliflower is sure to impress your guests and tantalize your taste buds. Plus, it’s simple to make with just a few ingredients and straightforward instructions—making it an ideal option for busy weeknights or gatherings.
Ingredients
Scale
- 1/2 head of cauliflower (cut into bite-sized florets)
- 2 cups panko breadcrumbs
- 2 large eggs (whisked)
- 2 tbsp water
- 1/4 cup + 2 tbsp orange juice
- 1/4 cup granulated white sugar
- 2 1/2 tbsp vinegar
- 1/8 cup low-sodium soy sauce
- 1 clove garlic (minced)
- 1/4 tsp ginger (minced)
- 1 tsp sriracha
- 1 tsp ketchup
- 2 tsp cornstarch + 2 tbsp water
Instructions
- Preheat your oven to 400°F. Prepare a baking sheet lined with parchment paper.
- Dip each cauliflower floret in the whisked eggs, allowing excess egg to drip off.
- Coat the egg-dipped florets in panko breadcrumbs by placing them in a Ziploc bag and shaking gently.
- Arrange the coated florets on the baking sheet and bake for 15–20 minutes until golden brown.
- For the sauce, combine all ingredients except cornstarch and water in a small saucepan; bring to a boil while stirring.
- Mix cornstarch with water separately before adding it to the sauce to thicken.
- Drizzle the sauce over baked cauliflower before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 10g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 70mg