This is another one of my Cauliflower variations. It also might be my most favorite one. Why? Well because of the Sriracha-orange sauce. This sauce is so tasty and it makes me proud to say that I made it from scratch. In fact, I am so proud of it that I am going to make a big batch of it and give it to people as gifts. Only the ones I really like, of course. If you ask nicely, maybe I will send one to you too.
So let’s dive into what was going on in my mind when I made this. As you may or may not know, I am not a vegetarian. I just play one while in my kitchen cooking for my wife. I like Chinese food. I like Orange Chicken. I hate Orange chicken that is flavorless and has a sucky chicken to breading ratio. So, if you remove the chicken and replace it with tasty, locally grown, farmers market Cauliflower, it comes out awesome. Let me tell you how I made this masterpiece.
In a saucepan I poured a half a Odwalla bottle (12 fl oz sized bottle) of orange juice and let it simmer for about 15 minutes. My intent was to reduce it so that its flavor was more concentrated. Then I added a small spoonful of minced garlic, about a half a cup of veggie broth, about an ounce of Braggs Aminos, about a tablespoon of Sriracha, and a pinch of black pepper. I kept an eye on it and stirred it every so often for about 30 minutes total. I let it cool and put it in the blender to get rid of the garlic chunks. After that, I wasn’t happy with the constancy so I added about a tablespoon of the prepared rice flour batter (see below) and blended again for about 10-seconds. This gave it a thickness that I was happy with.
If I have to batter my food, I make a rice flour batter. I try not to fry things, instead I bake them and a rice flour batter results in food with the perfect crisp. I use Red Mill (brand name) white rice flour and I mix it with water to reach a wet consistency. The consistency needs to allow for the batter to hold onto a spoon and not be transparent. I batter each cauliflower floret individually and place it on my Silpat baking mat on a cookie sheet. I guess you can use parchment paper, but come on! Let’s be “green” and use a Silpat! Then I bake the florets at 400 degrees for about 20 minutes. Keep an eye on them and pull them out when the tips or edges of the cauliflower start to brown. Than means that the batter is crispy and the cauliflower is cooked.
After the sauce and the cauliflower are done, place the cauliflower on a serving dish and poor the sauce over top. In a small pan, I sautéed a red bell pepper with some extra virgin olive oil. You can garnish with sautéed pepper and fresh scallions. I go the extra mile and sprinkle sesame seeds on top too.
Enjoy and let me know what you think. Twitter: @vegrecipecenter