Orange cauliflower with rice noodles | Vegan

Sometimes i wonder…. why is cauliflower so much more expensive that broccoli?

Of course it doesn’t stop me from buying cauliflower when i crave it… but sometimes i think about this, and never really done any research to figure out why!

Recently i have been craving cauliflower – 3 of my favourite cauliflower dishes is just roasted with some dip, BBQ cauliflower wings and also cauliflower pizza crust!

But i wanted to try make something slightly different… and that was an orange cauliflower dish!

So in the past i have made a few different cauliflower wings recipes (recipes here) and i have also made an orange seitan dish (recipe here). Not to mention i have made a mango&orange tofu dish (recipe here).

So i thought… why not combine an orange sauce with cauliflower wings? Slightly crispy, soft on the inside, sweet from the sauce… what’s not to love?
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When it comes to making cauliflower wings they lose their crisp and crunch rather quickly, so if you make a big batch for example meal prep, then the cauliflower will be soggy/not as crispy later on. But it still tastes ok!

You can of course use tofu or seitan instead like my previous recipes 🙂20190315104011_IMG_0039.JPG20190315111033_IMG_0040.JPG

So onto the recipe?

Ingredients:

Cauliflower wings:

90g chickpea flour

125g flour

190ml water

0,5tsp salt

0,5tsp garlic powder

2tbsp oil

Orange sauce:

Juice from 2,5 oranges

c.a 50ml syrup

0,5tbsp grated ginger

2tbsp rice wine

3tbsp soy sauce

3 garlic cloves (minced)

1,5tbsp brown sugar

Chili flakes

Oil

1tbsp corn starch & 2tbsp water

& Serve with rice noodles or rice and broccoli

How to:

There are a few steps to this recipe, but it is not overly complicated!

Begin by making the cauliflower wings.

Preheat the oven to 220C. (Also, prepare your rice noodles or rice according to package instructions!)

Chop the broccoli into florets. Then in one bowl mix together the chickpeaflour and water. In another bowl mix together the flour and spices.

First dip the cauliflower floret into the chickpea mix – until fully covered (shake off the excess liquid), and then into the flour mix. Place on a baking pan with parchment paper. Repeat with all the florets.

Bake in the oven for 10-12 minutes, and then turn over and bake for another 10 minutes.

While the cauliflower is in the oven, begin making your sauce.

Fry the garlic and ginger in some oil. In a small bowl, mix together the water and corn starch and set aside (this will be used later to thicken the sauce).

Add the rest of the ingredients to the fryingp an (i.e orange juice, syrup, soy sauce, rice vinegar), allow to simmer for a few minutes. Then add the cornstarch mix and raise the heat so that the sauce begins to boil for around 2 minutes… then bring back to a simmer for 5 minutes until the sauce thickens.

Once the cauliflower has done baking, use around 3/4 of the sauce and pour over/cover the cauliflower, and bake in the oven for another 5-10 minutes.

Once done baking- pour over the last of the sauce over the cauliflower and serve with some rice noodles/rice and some broccoli and sesame seeds!

 

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This meal was very very good, and if you are a fan of cauliflower… or orange sauce, this will be a favourite!!

If you try any of my recipes, don’t forget to let me know and tag me on Instagram (@itsahealthylifestyle)!

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