Go Back
+ servings

Crispy Baked Orange Cauliflower

This crispy orange cauliflower is a lightened up take on your favorite orange chicken. It's easy to make, baked, and bursting with fresh orange flavor in every bite. Plus, can easily be made vegan and gluten free!
5 from 3 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Claire Cary


Cauliflower (Regular):

  • 2 large eggs
  • 1/4 cup (gf) all purpose flour
  • 3/4 cup (gf) breadcrumbs
  • 1/2 tsp garlic powder

Cauliflower (Vegan):

Orange Sauce


  • Preheat the oven to 425 degrees Fahrenheit. 
  • Chop the cauliflower into medium bite sized florets. 
  • To make the regular version: Whisk both eggs together in a medium bowl. In another bowl, whisk together the flour breadcrumbs and garlic powder. Dip each piece of cauliflower in the egg, then transfer to the breadcrumb mixture. Coat the piece completely with breadcrumbs and then transfer to a baking sheet lined with parchment paper. Repeat until all cauliflower has been used. Sprinkle any remaining breadcrumbs on top of the cauliflower before placing in the oven. 
  • To make the vegan version: Whisk together the rice flour, arrowroot, garlic powder and non-dairy milk in a large mixing bowl. Add in the cauliflower and toss until each piece is well coated in the batter. Add in the breadcrumbs and toss again. Transfer to a baking tray lined with parchment paper. 
  • For both versions, bake at 425 for 25 minutes, turn the oven off and leave in an additional 5 minutes to crisp up. 
  • During the final few minutes, make the sauce. Start by finely mincing the garlic and adding to a pot with the oil. Saute for a few minutes or until golden brown. Add in all remaining ingredients aside from the arrowroot and whisk to combine. Bring to a low boil. 
  • In a small bowl, combine the arrowroot and water and add to the sauce once it is at a low boil. Reduce the heat and let simmer until thickened. Remove from heat. 
  • When the cauliflower is done, let cool for 5 minutes and transfer to a large bowl. Toss with the sauce and serve immediately. 


The arrowroot can be subbed for corn starch or tapioca starch. 
You want the cauliflower chopped into medium sized florets. Too small and they'll end up kind of mushy on the inside, but too big and they won't cook properly or evenly. 
I highly suggest using freshly squeezed orange juice for the best flavor. However, if you only have regular OJ, that will work. 
For a lower sugar version, you can cut back on the brown sugar to 1/4 cup. 
If you're sensitive to spice, cut back the sriracha to 1 tsp or use a more mild hot sauce like cholula. 


Serving: 1/4 of the recipe | Calories: 263kcal | Carbohydrates: 39g | Protein: 7.9g | Fat: 3.8g | Fiber: 1.4g | Sugar: 18g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: baked cauliflower, cauliflower recipes, cauliflower wings, orange cauliflower