Cara’s Crispy Orange Cauliflower. Vegan Glutenfree Recipe

Crispy Orange Cauliflower | Vegan Richa

I told you all about all the amazing people that will drop by on the blog right.. Its Wednesday and a day to celebrate eating awesome food even with restrictions. Cara at Fork And Beans, the place where you can find hope and allergy-friendly candy that you can gobble up anyday.

Cara whips up adorable things like these pretty mini Valentine Doughnuts, cracked Egg Easter Cupcakes! and these Nachos(pictured below). Dont let these Nachos fool you. These are Dessert Nachos. At Fork & Beans, you never have to go without all the goodies you love. Cara provides gluten, dairy and egg free candy, cookies, holiday treats, savories and what not. Also, read her story and look up her Glutenfree and vegan baking and Guide to going Glutenfree.

You can find Cara on Facebook and Pinterest.

Thank you for the lovely guest post Cara. I definitely need these crispy caulis in my life. I heart Cauliflower.
Over to Cara. :)

Crispy Orange Cauliflower | Vegan Richa

You don’t need me to tell you about Richa’s natural talent to not only create some of the most beautiful vegan recipes on the internet but also how she is one of the kindest souls walking on this planet. But I’m going to anyway. I’m a huge Richa fan and I find myself constantly inspired by her. So because of that I wanted to create for her one my most tasty dinner recipes to date.

I might create recipes that are gluten, egg, and dairy-free but I by no means claim to always be healthy with the way I choose to make said recipes. Sometimes, for one who is limited in what they can eat, it’s kind of nice to be able to eat those foods similar to what you once remembered it tasting like. Good ol’ fried Chinese food is no exception. Sometimes a girl has gotta splurge…
Crispy Orange Cauliflower Glutenfree Vegan
Nothing is better for the body, mind, and soul than a fried vegetable. At least that is the truth according to me. And let me tell you, this is one fried dinner that will not disappoint (it’s ridiculously good!) Here’s to feeling better, friend! 


Crispy Orange Cauliflower Recipe
Gluten, egg, and dairy-free
Serves 2
Adapted from E-how
  • 1 small head of cauliflower, cut into small florets (I used a pre-package of cauliflower bought from Trader Joe’s)
For Flour Mixture:
  1. Blend all ingredients together until a nice batter is formed (shouldn’t be too thick: think waffle batter consistency).
  2. While you are doing this, heat up a skillet with 1/2 c. oil on medium/high heat. Make sure it has been properly heated. 
  3. Dip each small floret into the batter and make sure each piece is entirely covered.
  4. Fry in oil until completely browned. * or Bake at 425 degrees F for 25 to 30 minutes. Add more flour to the batter to make it thick if needed
  5. Allow to drain on a paper towel-lined plate. 
For Orange Sauce:
  • 2 Tb oil
  • 3-4 garlic cloves, peeled and zested
  • 6 green onions, thinly sliced
  • zest of 1 orange + juice of orange
  • 2 Tb soy sauce (gluten-free)
  • 2 Tb rice wine vinegar
  1. In a clean skillet, heat oil and garlic for 1 minute.
  2. Add green onions, zest and juice. Cook another 1 minute.
  3. Add soy sauce and vinegar and bring to a boil. Toss in crispy cauliflower into the skillet and coat thoroughly. Keep on the pan briefly.
  4. Place ontop of rice.
  • 1/4 c. orange juice
  • 1 tsp corn starch
  • 1 tsp brown sugar
  1. In that same skillet, throw in the remainder ingredients and bring to a boil for just 1 minute, stirring constantly.
  2. Drizzle over orange cauliflower and rice.
  3. Garnish with green scallions, orange zest, and sesame seeds.
Let's get social! Follow Richa on Facebook, InstagramTwitterPinterest, and Feedly.

Get latest posts in your Inbox!


  1. says

    This looks soooo good! I actually have a very similar post for this Friday. I think I must be very in tune with my fellow bloggers recently… 😉 Lovely photos and recipe, Cara! xx

    • says

      it is cauliflower after all and you have been on a cauli roll.. cant wait to see what you whip up!! maybe i should tell you about my posts in advance:))

  2. says

    I’ve done fried cauliflower before, but always bhaji-style. But I used to love orange chicken and this looks like a great swap. Yum!

    Cara, was it you who also posted an awesome-looking Buffalo Cauliflower recipe a while back? I’ve been musing on that one for a while, too.

  3. says

    Wow! This looks amazing! Definitely a splurge! and boy does it look worth it. Your photography is absolutely stunning! Really gorgeous!

  4. says

    Cara, this sounds awesome. I will likely make this very soon. And, thank-you for including your GF flour blend :-) Question: I try to avoid cornstarch cuz of the GMO issue, which is a big concern of mine. Any suggestions?

  5. says

    Just made this. Its a great recipe. Very Very good! My husband and I are trying to go vegan, been vegetarian for 2 years. My husband always wants food that “manly” This is Hearty and tasty. He liked it very much. This made enough for 3 servings for us, Just enough for My husband to take it to work for lunch tomorrow. thank you very much for a recipe to add to mu collection!

  6. allison says

    Amazing Dish! I made it and my husband couldn’t believe it was cauliflower! Thank you for the share.

  7. says

    Made this last night & it was awesome!!! My hubby really liked it and my 2 year old even dipped the cauliflower in ketchup and ate it!
    So unique, not too hard & I had everything on hand. My hubby is allergic to flaxseed, so I sub’d in corn meal instead – it worked great!

  8. Texas Vegan says

    I made this last night for dinner. It is the BEST thing EVER. My husband loved it, my five year old ate it, and my mom who doesn’t eat cauliflower loved it too. After dinner my five year old came up to me and said, “Mom, you can make that again tomorrow night!” I’ll definitely put this in my menu plan. One suggestion is to double the batter as there was not enough to coat all the florets evenly. Another suggestion is that I seasoned the batter with salt and pepper and some paprika. I would have added either a cayenne or ancho chile or some other spice but I was feeding my son and mother.

    • says

      I think the trader joes frozen florets that Cara has used for the recipe are steamed to be partly cooked. You can steam them before frying.

  9. says

    as soon as i saw this recipe, i gleefully clapped my hands and said to my husband, “i want to make this RIGHT NOW!” and so i did. and, oh my God, richa…it’s pure deliciousness!!! merci mille, you clever girl!

  10. says

    as soon as i saw this recipe, i gleefully clapped my hands several times and said to my husband, “i’m making this RIGHT NOW!!! oh my God, richa, it’s absolutely delicious! merci mille you clever girl!

  11. says

    Hi! Thanks for the great recipe and site! For the green onions, do you use just the stems or all of the onion? (The ones I buy here get pretty sizable bulbs, almost shallot sized). Thanks so much again!!

  12. says

    This is so good! I made it last night. It’s probably one of the best things I’ve made in a long time. Thank you for sharing.

  13. Reed says

    Just an fyi for people who were hoping to bake it – I tried it in the oven and while it was still pretty tasty, I would definitely fry it if you’re hoping for “crispy”. If you really want to bake I would omit the batter altogether and just toss roasted cauliflower with the sauce. I would also probably use less soy sauce next time, as it was definitely a little salty for my tastes. But overall really tasty. Definitely will make it again (but will fry the cauliflower)

  14. says

    We made this last night and it was amazing! We did it for our “meatless Monday” meal and definitely did not miss the meat :) Thanks for sharing this awesomeness!

  15. Liz says

    This looks delicious! I have one question before I try to make it: Does the cauliflower have to be tender before you dip it in the batter to then transfer onto the skillet? For some reason I have a thought of it not being able to cook completely once the batter is brown.

    Let me know! I’m buying the ingredients today!

    Thank you

    • says

      it depends on the size of the florets. small florets will cook through. If you arr unsure, steam the florets for 5 to 6 minutes before using.


Leave a Reply

Your email address will not be published. Required fields are marked *