Making Orange Cauliflowers
When life give you oranges, what do you do? Make orange
chicken cauliflowers, of course! I’m a skeptic at heart, and to be honest I wasn’t buying it when I read that roasted cauliflowers tastes like chicken. I mean come on - chicken, really? But I put to rest any doubts regarding that specific matter today, because I’ll be damned, roasted cauliflowers does taste like chicken, minus the slight gamey taste. I seriously had to stop myself from popping the freshly roasted florets into my mouth and save some to toss into the orange sauce. They were that good. So do give this a try; serve it with steamed brown rice or if you’re more like me, over some ginger fried rice (made with red rice, y’know, healthier and all).
[ 1 small head of cauliflower, cut into small florets + 1/2 tablespoon olive oil + 1/2 teaspoon salt + 1 tablespoon vegetable oil + 1 dried chili pepper + 2-3 garlic cloves, minced + 1 teaspoon minced ginger + 1/4 cup vegetable broth + 1/4 cup orange juice + 2 tablespoon soy sauce + 2 tablespoon sugar + 2 tablespoon vinegar + 1 teaspoon sesame oil + 1 tablespoon water + 1 teaspoon corn starch or arrowroot powder + 2 green onions, chopped ] OPTIONAL: Roasted sesame seeds + dried chili pepper flakes
Spread the cauliflower florets on the roasting pan and toss it with the olive oil and salt. You can chop up the cauliflower greens to throw into the sauce later, if you want. Turn the oven on to 400 degrees and roast for 30 minutes. Then set to high and broil for 2-3 more minutes. Turn off and let cool inside the oven.
Combine the vegetable broth, orange juice, vinegar, soy sauce, sesame oil and sugar in a bowl. In a separate bowl, dissolve the cornstarch or arrowroot powder in water.
Heat the vegetable oil over medium high heat and snip the dried chili pepper into the pan. Stir for a bit and add the garlic and ginger.
Add the orange juice mixture and bring to a boil. Add the chopped cauliflower greens, if you saved them. Turn down the heat and add the orange zest. Stir in the cornstarch mixture and cook until the sauce has thickened. Remove from heat.
Get the cauliflower florets and toss with the sauce in the pan.
Serve garnished with the chopped green onions, roasted sesame seeds and chili pepper flakes, if using.