Get ready to amaze your taste buds: Vegan Glazed Orange Cauliflower “Chicken” is the ultimate plant-based comfort food dream come true! Imagine crispy golden cauliflower bites, glazed in a vibrant, sticky-sweet, and slightly tangy orange sauce, all finished with fresh green onions and a sprinkle of sesame seeds. This colorful dish delivers on every level—flavor, texture, and presentation—with every bite offering a harmonious balance of zesty citrus and savory umami. Whether you’re cooking for devoted vegans or just veggie-curious friends, this Vegan Glazed Orange Cauliflower “Chicken” is guaranteed to be the star of your table and spark joy in every mouthful.
Ingredients You’ll Need
The magic of this Vegan Glazed Orange Cauliflower “Chicken” all comes down to simple, wholesome ingredients that work together to create extraordinary flavor and crunch. Each one plays a starring role, whether it’s adding texture, vivid color, or that signature saucy finish!
- Cauliflower: The heart of the dish, cut into bite-sized florets, becomes irresistibly crispy while remaining tender inside.
- All-purpose flour: Helps create a thick batter that sandwiches flavor and crunch around every piece.
- Unsweetened plant-based milk: Adds moisture to the batter without any overpowering flavor.
- Panko breadcrumbs: Essential for that shatteringly crisp coating—don’t skip this step!
- Garlic powder: Infuses subtle savory notes into each bite.
- Onion powder: Rounds out the basic batter with a gentle aromatic sweetness.
- Salt: Balances the sweetness of the sauce and enhances every layer of flavor.
- Black pepper: Brings a mild warmth and earthiness to the batter.
- Orange juice: The star of the glaze, delivering bold, fresh citrus flavor.
- Soy sauce or tamari: Provides necessary umami depth—you’ll miss it if you skip out!
- Maple syrup: Offers sweetness that beautifully balances the tang of orange and vinegar.
- Rice vinegar: Brightens the glaze with a gentle acidity that lifts all the flavors.
- Cornstarch mixed with water: Thickens the sauce into that luscious, sticky coating everyone loves.
- Grated fresh ginger: Adds zing and a little spice, playing off the sweetness of the orange.
- Minced garlic: Gives the glaze a savory backbone—fragrant and punchy.
- Sesame oil: Infuses the sauce with an irresistible nutty aroma and flavor.
- Green onions: Their mild sharpness and pop of color are the perfect finishing touch.
- Sesame seeds: Sprinkled at the end, they bring crunch and a little toasty richness.
How to Make Vegan Glazed Orange Cauliflower “Chicken”
Step 1: Prep and Batter the Cauliflower
Preheat your oven to 425°F and line a baking sheet with parchment paper—trust me, you’ll thank yourself when it comes to clean-up! In a medium bowl, whisk together the flour, garlic powder, onion powder, salt, black pepper, and plant-based milk until you have a smooth, lump-free batter. Next, add your panko breadcrumbs to a separate shallow dish. Working one piece at a time, dip each cauliflower floret in the batter (let any extra drip away), then roll it in breadcrumbs for complete coverage. Set your battered beauties on the prepared baking sheet.
Step 2: Bake Until Golden and Crisp
Slide the tray into the oven and bake for 25 to 30 minutes. Halfway through, give the florets a quick turn to ensure even crispiness. You’re looking for a golden brown crunch on all sides—your kitchen should start smelling deliciously toasty at this point!
Step 3: Whip Up the Orange Glaze
While the cauliflower works its magic in the oven, grab a medium saucepan and combine the orange juice, soy sauce (or tamari), maple syrup, rice vinegar, ginger, minced garlic, and sesame oil over medium heat. Let it warm until it just starts to simmer. Whisk in your cornstarch slurry (that’s cornstarch whisked with water) and continue to cook, stirring, until the sauce transforms into a shiny, thick, and pourable glaze. Remove from the heat as soon as it’s reached a syrupy consistency—this is where the sticky magic happens!
Step 4: Glaze the Cauliflower
Once your cauliflower pieces are out of the oven and beautifully golden, transfer them gently to a large mixing bowl. Pour the warm orange glaze over the top and—here’s the fun part—toss carefully so every nook and cranny gets a generous coating. The aroma at this stage is nothing short of irresistible!
Step 5: Finish and Serve
Arrange your glazed cauliflower on a serving dish and finish with a generous sprinkle of sliced green onions and sesame seeds. Step back and admire your Vegan Glazed Orange Cauliflower “Chicken”—it’s as gorgeous as it is delicious. Serve immediately for the best crunch and flavor!
How to Serve Vegan Glazed Orange Cauliflower “Chicken”
Garnishes
Take your Vegan Glazed Orange Cauliflower “Chicken” into top-tier territory with a finishing flourish of bright green onions and a sprinkle of nutty sesame seeds. For a little extra color and zing, add some orange zest or a few paper-thin rounds of fresh red chili—it’s all about inviting color and fresh contrast!
Side Dishes
A mountain of fluffy steamed jasmine rice or tender brown rice works wonders to balance the bold flavors of the glaze and soak up that gorgeous sauce. Noodle lovers, try serving it alongside garlicky stir-fried noodles or even a cool, crisp Asian-inspired slaw for added crunch and a pop of freshness.
Creative Ways to Present
Why not turn this Vegan Glazed Orange Cauliflower “Chicken” into party-ready bites? Spear each perfectly coated floret onto skewers, serve in lettuce cups for the ultimate hand-held snack, or pile them high in a shallow bowl alongside a rainbow of quick-pickled veggies. You can even stuff the leftovers inside a wrap with shredded lettuce for an incredible next-day lunch!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (it’s rare!), keep the Vegan Glazed Orange Cauliflower “Chicken” in an airtight container in the fridge. It will stay fresh and tasty for up to 3 days, though the coating may soften a bit as it absorbs the glaze.
Freezing
For the best texture, freeze the baked and unglazed cauliflower pieces on a tray, then transfer to a freezer bag for up to 1 month. The orange glaze can be made ahead and frozen separately—just thaw and reheat both when you’re ready to enjoy.
Reheating
To bring back some of that original crispness, spread the cauliflower pieces on a baking sheet and warm in a 400°F oven for 10-15 minutes, or until heated through and the coating re-crisps. If already glazed, reheat gently to avoid burning the sauce, or give them a quick toss in a hot skillet.
FAQs
Can I make Vegan Glazed Orange Cauliflower “Chicken” gluten-free?
Absolutely! Swap in your favorite gluten-free all-purpose flour blend and gluten-free panko or breadcrumbs. The results are just as crunchy and delicious—no one will guess it’s gluten-free!
What’s the best way to get my cauliflower super crispy?
The crispiness comes down to the panko breadcrumb coating and enough oven heat. Make sure your cauliflower pieces have space to roast, not steam, and flip them once while baking so every side gets evenly golden and crisp.
Can I air-fry the cauliflower instead of baking?
Definitely! Place the battered and breaded florets in a single layer in your air fryer basket. Cook at 400°F for 12-15 minutes, shaking halfway through, until your Vegan Glazed Orange Cauliflower “Chicken” is perfectly crisp and golden.
Do I have to use fresh orange juice for the glaze?
While fresh orange juice gives the brightest citrus punch, store-bought juice works well in a pinch. Just go for one without any sugary additives so your glaze stays just-right tangy and sweet.
What protein can I add to make it a full meal?
For an even heartier dish, stir in pan-fried tofu, tempeh, or your favorite vegan chicken-style protein alongside the cauliflower. Toss it all in the glaze for a delicious and satisfying plant-based entrée.
Final Thoughts
If you’re craving bold takeout flavors but want to keep things wholesome and plant-forward, this Vegan Glazed Orange Cauliflower “Chicken” deserves a spot in your kitchen rotation. It’s colorful, crowd-pleasing, and fun to make—sure to convert even the most committed cauliflower skeptics. Give it a try and let the zesty, sticky magic speak for itself!
Print
Vegan Glazed Orange Cauliflower “Chicken” Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
Enjoy the flavors of takeout at home with this Vegan Glazed Orange Cauliflower “Chicken” recipe. Crispy baked cauliflower florets are coated in a sweet and savory orange glaze, perfect for serving over rice or noodles.
Ingredients
Batter:
- 1 medium head cauliflower cut into bite-sized florets
- 1 cup all-purpose flour
- 1 cup unsweetened plant-based milk
Breading:
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Orange Glaze:
- 1 cup orange juice
- 1/4 cup soy sauce or tamari
- 1/3 cup maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- 1 teaspoon grated fresh ginger
- 2 cloves garlic minced
- 1 tablespoon sesame oil
Garnish:
- 2 green onions sliced
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Batter and Coat: Mix the batter ingredients, dip cauliflower florets, coat with breadcrumbs, and place on the baking sheet. Bake for 25-30 minutes until golden.
- Prepare Glaze: Combine orange juice, soy sauce, maple syrup, rice vinegar, ginger, garlic, and sesame oil in a saucepan. Thicken with cornstarch slurry.
- Glaze Cauliflower: Toss baked cauliflower in the orange glaze until coated. Garnish with green onions and sesame seeds before serving.
Notes
- For a gluten-free option, use gluten-free flour and breadcrumbs.
- Adjust sweetness by adding more or less maple syrup to taste.
- Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 18 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
