The base recipe starts out the same as the General Tso’s Cauliflower recipe. But I kept trying new ingredients, changing the flavor profile and they tasted awesome. I love when mistakes turn out to be new recipes.
This one is Orange “Chicken” but using cauliflower – thus the Orange “Chicken” Cauliflower name. I hope you enjoy it. It’s really got a nice, big dose of orange flavor.
You must first start out with my basic Cauliflower recipe from my Cauliflower Buffalo Bites. Then follow the recipe below for the sauce.
Let me know what you think in the comments below.
- 2 tbsp. cornstarch (or potato starch)
- ¼ cup orange juice
- 2 tbsp. peanut oil (or coconut, sesame or vegetable)
- ½ cup chopped bell pepper (color of your choice)
- ½ cup chopped onion
- 2 tbsp. fresh, chopped ginger
- 1 small jalapeño (seeded and deveined. Keep the seeds to the side if you want additional spiciness)
- 6 cloves of garlic, peeled and roughly chopped
- 2 tbsp. orange zest
- 3 green onions (scallions) finely chopped
- ½ cup agave
- ¼ cup rice vinegar
- 2 cups vegetable broth
- ¼ cup tamari
- Dissolve 2 teaspoons of cornstarch into the orange juice until dissolved. Slowly stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Set aside.
- Heat coconut oil in a wok or large skillet over high heat.
- Stir in the bell pepper ginger, jalapeno, onion and garlic for about 2 minutes.
- Add the green onions, and orange zest and cook for another minute.
- Reduce heat to medium.
- Add agave, vinegar, broth, tamari and bring to a boil and cook for 3 minutes.
- Feel free to top it off with more orange zest, like I did in the picture. It goes great on a bed of grains of your choice. Rice would be awesome, but any other grain would be too. It's even good by itself.