These baked orange cauliflower bites are sticky, sweet, and bursting with that nostalgic orange chicken flavor we all secretly crave—except here, cauliflower steals the spotlight and there’s zero frying involved.
I’ve always had a soft spot for cauliflower. It’s like the introverted vegetable that surprises you with its versatility. This version is one of my favorite weeknight treats when I’m craving Chinese takeout but don’t want to feel weighed down afterward. The sauce is bright and citrusy, the cauliflower stays crispy even after a generous coating, and honestly—no one misses the meat. Not even the die-hard chicken fans at my table.
Why You’ll Love This Orange Cauliflower
This dish has everything going for it. Here’s why it’s a regular in my kitchen:
A nostalgic nod to takeout. If you’ve ever hovered around the food court for free samples of orange chicken, you know exactly what flavor I’m talking about—that sweet, tangy, sticky goodness that coats your fingers and your tastebuds. This dish captures all that without the guilt.
Crispy without the oil bath. One of the best things about this recipe is that it delivers a wonderfully crisp exterior without needing to deep-fry. It’s oven-baked, but you’d never guess that from the texture.
Perfect for sharing or hoarding. These bites make a great party appetizer, a main course with rice, or even a “just because” snack when you’re feeling fancy. The sauce alone is reason enough to make a double batch.
Ingredients You’ll Need
Here’s a quick guide on what goes into this dish, plus a few personal notes to help you get the best flavor and texture.
For the Cauliflower Bites
- Cauliflower – A medium head does the trick. I like to break it into small, even-sized florets so they cook uniformly.
- Gluten-free 1-to-1 baking flour – Works beautifully, but if you’re not gluten-free, regular all-purpose flour is totally fine.
- Unsweetened almond milk – Any unflavored, unsweetened plant milk will work. I’ve used oat milk in a pinch.
- Seasonings – Sea salt, garlic powder, black pepper, and red pepper flakes bring in that savory warmth and a subtle kick.
- Panko breadcrumbs (gluten-free or regular) – These give the bites that golden, crispy coating.
- Sesame seeds & chopped scallions – For that finishing touch that makes it look (and taste) like takeout.
For the Orange Sauce
- Orange juice – Freshly squeezed gives the brightest flavor, but bottled will do in a rush.
- Maple syrup – Adds depth and a natural sweetness. You can also try date syrup or vegan honey if that’s what you have.
- Liquid aminos or low-sodium soy sauce – For a little umami punch.
- Rice wine vinegar – Balances the sweetness with tang.
- Garlic powder & ground ginger – These are pantry MVPs when it comes to quick sauces.
- Cornstarch slurry – Helps thicken the sauce so it clings beautifully to the cauliflower.
How to Make Orange Cauliflower
It might sound like a lot, but I promise—this comes together faster than a food delivery order most days.
- Prep the oven and cauliflower.
Preheat your oven to 450°F. Line a baking sheet with a silicone mat (or foil lightly brushed with high-heat oil). Cut your cauliflower into bite-sized florets. - Make the batter.
In one bowl, whisk together the flour, almond milk, and seasonings. In a second bowl, add the panko breadcrumbs. - Coat the florets.
Dip each floret into the batter, let the excess drip off, then coat in panko and place on your prepared baking sheet. - Bake until golden.
Roast for about 22 minutes, or until the cauliflower is golden and crispy. - Make the sauce.
In a small pan over high heat, add everything for the sauce except the cornstarch slurry. Bring it to a boil, simmer for a minute, then lower the heat and whisk in the slurry. Stir until it thickens—this doesn’t take long. - Toss and bake again.
Stir the baked cauliflower into the sauce until well coated. Return it to the baking sheet and bake for another 5 minutes so the sauce caramelizes a little on the edges. - Serve it up.
Sprinkle with sesame seeds and scallions. Serve hot—and watch it disappear.
Tips and Tricks for the Best Results
Don’t skip drying the cauliflower.
Seriously, this one small step makes a huge difference. Any water left on the florets will stop the batter from sticking.
Use high-heat oil for greasing.
Avoid olive oil here—it’ll burn. I usually go for avocado, canola, or even peanut oil if I’m feeling nostalgic.
Using frozen cauliflower?
You can! Roast it first at 425°F for about 15 minutes, drain any water that comes out, toss it in a bit of flour to dry it out, and then follow the rest of the steps. It’s not quite as crisp as fresh, but still delicious.
Want it spicier?
A dash of sriracha or a few crushed chili flakes in the sauce will add that extra heat.
Serving Suggestions
I love serving this with a mound of hot jasmine rice—it soaks up the extra sauce perfectly. But you can easily pair this with:
- Steamed brown rice or quinoa for a heartier meal
- Vegan fried rice for a full takeout-style dinner at home
- Lettuce cups for a fun, hands-on appetizer
- As a side to veggie stir-fry noodles or sesame broccoli
If you’re having people over, serve them with toothpicks and they’ll vanish in minutes. They’re party food gold.
How to Store and Reheat Leftovers
Refrigerator:
Store leftovers in an airtight container for up to 4 days. The crispiness fades a bit, but the flavor stays strong.
To reheat:
Pop them in the oven at 375°F for 8–10 minutes. They won’t be quite as crisp as day one, but they’re still a solid next-day lunch.
Freezing?
I don’t recommend it. The sauce tends to get watery, and the texture just doesn’t hold up.
Frequently Asked Questions
Can I make this ahead of time?
You can prep everything—cut the cauliflower, make the batter, mix the sauce—ahead of time and store them separately in the fridge. Just assemble and bake when you’re ready to eat.
What’s a good substitute for cornstarch?
Arrowroot powder or tapioca starch will work fine if you’re avoiding corn-based ingredients.
Can I air fry instead of bake?
Yes! Set your air fryer to 400°F and cook in batches for about 12–15 minutes, shaking halfway through.
Is this recipe vegan?
Yep, it’s completely plant-based. Just make sure the breadcrumbs and any substitutes you use are vegan-friendly too.
Orange Cauliflower
These baked orange cauliflower bites are sticky, sweet, and bursting with that nostalgic orange chicken flavor we all secretly crave.
Ingredients
Cauliflower Bites
- 1 medium cauliflower
- ½ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 60g
- ½ cup unsweetened almond milk, 120g
- ¼ teaspoon sea salt, 1.5g
- ½ teaspoon ground black pepper, 1g
- ½ teaspoon garlic powder, 1.5g
- ¼ teaspoon crushed red pepper flakes, ½ if you want it very spicy, leave out if you don't like spice, 0.5g
- 1 cup crispy gluten free panko bread crumbs, seasoned with salt and pepper OR brown rice cereal puffs crushed and seasoned
- 50g sesame seeds and chopped scallions, to garnish
Orange Sauce
- 2 tablespoons maple syrup, 40g
- ¼ teaspoon ground ginger, 0.5g
- ½ cup water, 120g
- ½ cup orange juice, 120g
- ¼ teaspoon garlic powder, 0.75g
- 2 tablespoons liquid aminos/low sodium soy sauce, 30g
- 2 tablespoons rice wine vinegar, 30g
- 1 tablespoon cornstarch + 1 tablespoon water, stirred together until cornstarch is dissolved, 8g cornstarch + 15g water
Instructions
- Preheat the oven to 450°F (230°C) and line a baking sheet with a silicone mat or greased foil.
- Cut the florets from the cauliflower, discarding the stem. Chop them into smaller, bite-sized pieces.
- In one bowl, whisk together the gluten-free flour, almond milk, salt, ground black pepper, garlic powder, and crushed red pepper flakes to make the batter.
- Place the breadcrumbs in a separate bowl and set it beside the batter.
- Dip each cauliflower piece into the batter, shaking off any excess without soaking it. Coat the battered cauliflower in breadcrumbs, making sure it's fully covered, and place it on the prepared baking sheet. Continue until all pieces are coated.
- Bake for 22 minutes in the fully preheated oven. While the cauliflower bakes, get the sauce ingredients ready.
- After baking, remove the cauliflower from the oven and toss the bites in the prepared sauce, coating them thoroughly with tongs or a large spoon. Return them to the baking sheet and bake for another 5 minutes so the sauce can soak in.
- Remove from the oven and serve right away, topped with sesame seeds and chopped scallions.
- For the orange sauce, when there are about 5 minutes left on the initial bake, heat all the sauce ingredients (except the cornstarch slurry) in a pot over high heat. Bring it to a boil for about 1 minute, then reduce the heat to medium-low.
- Add the cornstarch slurry and whisk well until it's fully dissolved into the sauce. Let it cook for 3 to 4 minutes until it begins to thicken. Remove from heat and allow it to cool slightly. Taste and adjust with more sweetener or soy sauce if needed.
Notes
- For the best results with these bites, avoid using olive oil to grease the baking sheet—it tends to burn the bottoms. If you're using a silicone mat, you can skip greasing altogether.
- Make sure your cauliflower is completely dry before coating it in batter. Any moisture will prevent the batter from sticking properly, so if you've rinsed it, let it dry fully first.
- If you're thinking of swapping out the soy sauce, be sure to taste your sauce before adding it to the bites. Some soy sauces can be very salty, so I recommend using a reduced sodium version to keep the flavors balanced.
- Store any leftover cauliflower wings in an airtight container in the fridge for up to four days. For reheating, pop them in the oven until they're warmed through—they really are best enjoyed fresh. Freezing isn’t ideal as it can make the batter turn soggy.
- Before starting, preheat your oven to 425°F. Give the cauliflower a head start by baking it for 15 minutes. Once done, drain any excess liquid using a strainer. Lightly toss the cauliflower with a few tablespoons of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to help soak up any remaining moisture. Then you’re ready to continue with the recipe!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 385Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 736mgCarbohydrates 71gFiber 7gSugar 13gProtein 12g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
This orange cauliflower is one of those dishes that feels indulgent, but still fits into everyday eating. Whether I’m curled up with a bowl on a quiet night or serving it up for friends, it never fails to impress. Give it a shot—and don’t be surprised if it makes it into your regular rotation too.
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