Ingredients
nonstick cooking spray,for greasing
2cupsnon dairy milk
2cupsall purpose flour
2tspkosher salt
1cauliflower,cut into 1½ inch (3cm) florets
1tbspcanola oil
3garlic cloves,minced
1pcfresh ginger,minced
¼tspred pepper flakes
½cuporange juice
½cupbrown sugar
¼cupdistilled white vinegar
¼cupsoy sauce
2tbspcornstarch
2tbspcold water
1tspsesame oil
white rice,for serving
3scallions,thinly sliced, for garnish
Preparation
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and grease with nonstick spray.
In a medium bowl, whisk together the non-dairy milk, flour, and salt.
One at a time, dip each cauliflower floret in the batter to coat, letting any excess batter drip off. Arrange the battered cauliflower on the prepared baking sheet, making sure they aren’t touching one another. Lightly spray with cooking spray.
Bake for 30 to 35 minutes, until the coating is crispy and beginning to brown.
While the cauliflower is baking, make the sauce.
Heat the canola oil in a medium skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and red pepper flakes.
Cook for 2 to 3 minutes, until fragrant, stirring frequently to prevent burning.
Add the orange juice, brown sugar, vinegar, and soy sauce. Cook for another 2 to 3 minutes, until the brown sugar is dissolved and the mixture begins to simmer.
In a small bowl, stir together the cornstarch and cold water with a fork.
Add the slurry to the sauce, stirring to combine. Simmer for another 2 minutes, until the sauce thickens.
Mix in the sesame oil, then transfer the sauce to a large bowl.
Toss the hot cauliflower florets in the sauce until well coated.
Serve the cauliflower over rice and garnish with the scallions.
