Baked Sesame Orange Cauliflower

This dish reminds me of the old days when our busy schedule called for frequent Chinese takeouts. Good or bad, those were the days when decent home-cooked meals fell by the wayside. Although, I have to say, there is a tinge of irony. We’re young then and didn’t know any better. Life was uncomplicated. Who had the time for a well-planned weekday meals? Furthermore, who could foresee General Tso chicken is getting a makeover and becomes the baked sesame orange cauliflower of today?

The biggest surprise is: no one seems to care how the dish turns out. Nostalgia rules the day.

Baked sesame orange cauliflower is far from a perfect dish. There are several issues: batter, baking time, sauce consistency, etc.. From the start, baked battered cauliflower will never have the crunchiness of fried battered cauliflower. I try to improve on the texture by using flour or a combination of flour and cornflower for the batter. Nothing seems to help that much. (This oven fries method in layering may offer a solution.) In the end, I come to the conclusion that it’s the flavored sauce that seals the deal for the dish — and no crispy texture, period!

One quick look at the sauce ingredients: ginger, garlic, chili flakes, orange juice, orange zest, soy sauce, rice vinegar and honey. All the bases are covered with the super duper ingredients to build flavor. There are plenty of the heat, acid, savory, sweet and umami-rich components to go around. Bind all these ingredients with cornstarch under heat to thicken the sauce and coat the baked cauliflower florets with it.

Put this “sweet and sour” sauce on any dish (chicken or cauliflower). It will be instantly transformed into ultimate finger-licking bites of which we don’t seem to get enough. I’ll pour this flavorful sauce in a bottle and start using it like a condiment. This is the occasion when the sum is not necessarily better than its parts.

The sauce ingredients make the dish irresistible and flavorful

Print Recipe

Baked Sesame Orange Cauliflower

Serves: 4

Ingredients

• 1 large head cauliflower, cut into florets
• 3 eggs, beaten
• 1 1/4 cups Panko bread crumbs
• 2 teaspoons cornstarch
• 1 tablespoon sesame oil
• 4 cloves garlic, grated
• 1 tablespoon fresh grated ginger
• 1/2-1 teaspoon chili flakes
• 1 cup fresh orange juice + 1 tablespoon orange zest
• 1/3 cup tamari/soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 2 tablespoons toasted sesame seeds

Instructions

1

Preheat the oven to 425° F. Line a baking sheet with parchment paper.

2

Beat the eggs in a large bowl, add the cauliflower and toss well to coat. In a separate bowl add the Panko.

3

Dredge the cauliflower through the crumbs, covering fully. Place on the prepared baking sheet. Repeat with the remaining cauliflower. Bake for 15 minutes, then switch the oven to broil and broil until crisp, 2-3 minutes.

4

Meanwhile, whisk together the corn starch and 2 tablespoons water.

5

Heat a large skillet over medium heat. Add the oil, garlic, ginger, and chili flakes. Cook 1-2 minutes. Add the orange juice, tamari/soy sauce, rice vinegar, and honey. Bring to a boil, then whisk in the cornstarch and cook until slightly thickened. Remove from the heat. Toss the cauliflower with the sauce.

6

Serve the cauliflower and sauce over steamed rice with sesame seeds and green onions.

Notes

https://www.halfbakedharvest.com/baked-sesame-orange-cauliflower/