Baked Vegan Orange Cauliflower Recipe
By Earth of Maria
🔪Prep Time: 10 mins
👩🍳Cook Time: 20 mins
1/2 cup chickpea flour
1/2 cup all-purpose gluten-free flour
1 tsp cumin
1 cup plant based milk
1 head cauliflower, chopped into florets
1.5 cups orange juice, (around 2 large oranges)
1/4 cup apple cider vinegar
1/4 cup tamari
2 tbsp orange zest
2 tbsp tomato paste
5 tbsp water
2 cloves garlic
2 tbsp cornstarch
3 tbsp black sesame seeds, to serve (optional)
1First, preheat the oven to 200 degrees C/400 F.
2Prepare the batter by whisking together the chickpea flour, gluten-free flour, cumin, and plant based milk.
3Dip each cauliflower floret in the batter, making sure it's evenly and thoroughly coated. Lay out the florets on a sheet of baking paper over a baking tray. Bake in the preheated oven for 15-20 minutes, until golden brown.
4Meanwhile, whisk together the orange juice, apple cider vinegar, tamari, orange zest, tomato paste, water, garlic cloves and cornstarch.
5When the cauliflower is ready, transfer it into a bowl. Pour the sauce into a frying pan and stir for 2-3 minutes over a medium heat, until it starts to bubble and thicken up.
6At this stage add the cauliflower and stir until the sauce is fully thickened and the cauliflower is evenly coated. Serve with sesame seeds over a bed of rice or noodles of your choice.
Low Effort Vegan Almond Linzer Cookies In Less Than One Hour / Gluten Free Linzer CookiesBy Vgn Bites
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.