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Home Eat Dinners

Sticky Orange Cauliflower

4.86 from 14 votes
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By: Sarah BondUpdated: Jan 27, 2023 22 Comments

This post contains affiliate links.

This Sticky Orange Cauliflower recipe tastes like takeout, with a crispy baked coating and flavor packed Asian-style sauce (ready in 30 minutes).

Sticky orange cauliflower with chives and sesame seeds on top of white rice.

I’d forgotten just how terrible American Chinese food is. Like…wonderfully terrible. Because we love it despite it being terrible.

I was poking around my grandpa’s fridge over the holidays and found some leftover sweet and sour chicken takeout, with the sauce packaged separately. Let’s just say the sauce could have been mistaken for strawberry jello.

Like, how is this something we’re still eating, guys?! Fortunately ever since I discovered how to make General Tso’s sauce (and subsequently sticky garlic sauce), I’ve been satisfying that hankering for wonderful terrible American Chinese food (with a whole lot less terrible thrown in).

Sticky orange cauliflower with chives and sesame seeds on top of white rice.

Ingredients For Sticky Orange Cauliflower

The ingredients for this super tasty orange cauliflower recipe are all classic Asian ingredients. Think soy sauce, citrus, ginger, sesame, etc, with some additional ingredients to ensure that cauliflower really crunches!

Cauliflower

  • Cauliflower: Obviously we need cauliflower for this crispy cauliflower dish! Cauliflower is a great option for making cauliflower orange “chicken” because it holds its’ texture when baked or fried and can be breaded like chicken.
  • Flour: Flour is what will bake up into the crispy breading.
  • Eggs: Eggs are what stabilize the breading when baked.
  • Panko Breadcrumbs: By breading this baked orange cauliflower with panko breadcrumbs and flour, the breading ends up very crunchy and delicious with just baking (no frying needed!).

Panko Who?

Panko breadcrumbs are a style of Japanese breadcrumbs that are ultra light and crispy, giving a more “fried” feeling than traditional breadcrumbs!

Sticky Sauce

  • Sesame Oil: Sesame oil is the thing that goes in most Asian-inspired dishes but you may not even know it’s there until you try it without it. So, be sure to use the oil! Toasted or non-toasted is fine.
  • Garlic: Garlic is my love language. The Grinch made me think having a soul full of garlic was a bad thing, turns out – it’s probably what made his heart grow 3 times its size.
  • Ginger: Ginger is a wonderful, zingy flavor that compliments the orange beautifully! I prefer to use freshly grated ginger, but minced ginger will work too.
  • Orange Juice and Zest: Grab that fresh, winter citrus to use the juice and zest for this recipe! The juice adds flavor and the zest adds pow-pow flavor!
  • Rice Vinegar: Rice vinegar is a unique type of vinegar that results in a slightly sweet and tart flavor. It is pretty mild so it does not overpower any of the other flavors. White vinegar could be used in place of rice vinegar.
  • Honey: That sticky texture that orange chicken is known for occurs because the sweetener is reduced and when doing this with honey it is even stickier and more delicious.
  • Soy Sauce: Of course, we need soy sauce for umami!
  • Cornstarch: A small amount of cornstarch is needed to thicken this sauce. Arrowroot starch could also be used.

Cornstarch Tip

Cornstarch has to be added to room temperature or cold liquids because when added to hot liquids, it will seize. This is called making a slurry. Cornstarch works by expanding and absorbing the liquid it’s mixed in to thicken it. When added to hot liquid, it will not expand.

Orange cauliflower with chives and sesame seeds on top of white rice.

How to Make sticky Orange Cauliflower

Making this cauliflower is so simple and quick, you might not ever order takeout again! Just kidding, you probably will when you really just need that wonderfully terrible sweet and sour.

Step 1: Prep
Preheat oven to 400°F (204°C). Arrange your workspace, placing flour, egg, and panko in separate bowls. Mix salt and pepper into panko.

Cauliflower florets halfed.

Step 2: Shake & Bake
Cut cauliflower into bite-sized florets. Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until crispy.

A bowl with flour and a cauliflower floret in it.
A bowl with mixed eggs and a cauliflower floret in it.
A cauliflower floret in a bowl of breadcrumbs.
Breaded cauliflower florets on a baking tray.

Step 3: Sauce
Set a small saucepan over medium heat and add the sesame oil, garlic, and ginger. Cook for 2 minutes, until fragrant, then add remaining “Sauce” ingredients except for the cornstarch mixture. Whisk to combine and bring to a simmer. While whisking, slowly pour in the cornstarch mixture. It should thicken quite quickly; if not, continue simmering until thick.

Orange sticky sauce being whisked in a sauce pan.
Baked and breaded cauliflower pieces on a baking tray.

Step 4: Assemble
Drizzle sauce over the baked cauliflower and gently toss to evenly coat. Serve cauliflower over warm rice.

Baked cauliflower pieces in a bowl with the sticky sauce being mixed.

Recipe Tips

Storage: While this is best enjoyed fresh (like takeout), it will keep for up to 4 days in the fridge. When ready to enjoy, reheat them in the oven or toaster oven to ensure they are still crispy.

Gluten-Free? Try swapping 1:1 gluten-free flour and gluten-free panko breadcrumbs for the flour and breadcrumbs.

FAQs

Why is my cauliflower soggy?

Soggy baked cauliflower happens when there is not enough room between the pieces of cauliflower for air to circulate. Ensure enough space for the hot air to get in between the florets of cauliflower to ensure they are crispy all around.

Why is my sauce not thickening?

If your sauce isn’t thickening, it could be because the cornstarch was not added at the right time or the sauce hasn’t been given enough time to simmer. When using cornstarch, it is super important to add it to cold or room temperature liquid so it has a chance to absorb. If you did this, then just let the sauce keep simmering until it reduces down and thickens.

Can these be made into vegan orange cauliflower?

Yes! By using an egg substitute like Just Egg, this will be a vegan dish. Thankfully, with the cauliflower, this dish lends itself well to being a vegan orange “chicken” cauliflower dish with just the simple egg swap.

Orange cauliflower with chives on top of white rice.
Orange cauliflower with chives on top of white rice.

Orange Cauliflower Pairings

Any of these recipes are delicious alongside this sticky orange cauliflower!

  • Thai Cucumber Salad is one of my favorites to serve for dinner because it is fresh, light, and zingy with bright herbs and chili flakes!
  • Kimchi Fried Rice can be served underneath the sticky cauliflower or on the side.
  • Loaded Kimchi Fries are amazing! They are everything I love about fries with so – much – flavor that goes awesome with sticky orange cauliflower!
Orange cauliflower on a white plate.

Sticky Orange Cauliflower Recipe (30 Minutes!)

4.86 from 14 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Sarah Bond
Calories: 361kcal
Servings: 2 servings
Print Rate
This Sticky Orange Cauliflower recipe tastes like takeout, with a crispy baked coating and flavor packed Asian-style sauce (ready in 30 minutes).

Ingredients

Crispy Cauliflower

  • ½ to 1 head cauliflower
  • ½ cup flour 60 g
  • 2 large eggs whisked
  • 1 cup panko breadcrumbs 50 g
  • ¼ tsp each salt and pepper

Sticky Orange Sauce

  • 1 Tbsp sesame oil 15 mL
  • 2 cloves garlic minced
  • 1 Tbsp fresh grated ginger
  • ⅔ cup orange juice 160 mL
  • ¼ cup rice vinegar 60 mL
  • ¼ cup honey 60 mL
  • 2 Tbsp soy sauce 30 mL
  • 2 Tbsp orange zest
  • 1 Tbsp cornstarch dissolved in 1 Tbsp cold water can sub arrowroot starch

Instructions 

  • Prep: Preheat oven to 400°F (204°C). Arrange workspace, placing flour, egg, and panko in separate bowls. Mix salt and pepper into panko.
  • Shake & Bake: Cut cauliflower into bite-sized florets. Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until crispy.
  • Sauce: Set a small saucepan over medium heat and add the sesame oil, garlic, and ginger. Cook for 2 minutes, until fragrant, then add remaining “Sauce” ingredients except the cornstarch mixture. Whisk to combine and bring to a simmer. While whisking, slowly pour in the cornstarch mixture. It should thicken quite quickly; if not, continue simmering until thick.
  • Assemble: Drizzle sauce over the baked cauliflower and gently toss to evenly coat. Serve cauliflower over warm rice.

Nutrition Information

Serving: 1serving Calories: 361kcal (18%) Carbohydrates: 61.1g (20%) Protein: 9.4g (19%) Fat: 8.5g (13%) Saturated Fat: 1.8g (11%) Cholesterol: 124mg (41%) Sodium: 904mg (39%) Potassium: 390mg (11%) Fiber: 3.3g (14%) Calcium: 40mg (4%) Iron: 3.2mg (18%)
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Rate this Recipe:




  1. mama bond says

    Posted on 1/16 at 3:37 am

    Oh that looks yummy and I’ll bet it tastes better than the stuff in Papa’s ‘fridge!5 stars

    Reply
  2. Dani Brennan says

    Posted on 1/17 at 7:06 pm

    Made this & loved it! Instructions are very easy to follow & this is a WONDERFUL solution for curing a “chinese food” craving. THANK YOU!!!!!5 stars

    Reply
    • Sarah says

      Posted on 1/19 at 5:24 pm

      You’re so welcome, Dani!! 😀

  3. Trish says

    Posted on 8/1 at 2:25 pm

    Omgosh this was so delicious! I cooked my cauliflower in my air fryer vs oven. Turned out great. The sauce is to die for! Served with vegetable lo mein. This is for sure a keeper!!!5 stars

    Reply
    • Sarah says

      Posted on 8/4 at 1:54 pm

      So happy to hear, Trish!! I really need to try this with my new air fryer!

  4. Kristine says

    Posted on 6/17 at 9:48 am

    Hi Sarah, I wanted to try this orange chicken that has been popping all over my feed but I can’t cause it’s chicken. I let my brother try it from one of the chinese takeaways and he says it good. Glad to see your recipe that I think is the closest for the same food. I just have few questions, I don’t eat eggs, is there any substitute for that? Also, wouldn’t it be too sweet for the amount of honey? Thanks so much in advance!

    Reply
    • Sarah says

      Posted on 6/17 at 11:13 am

      Hi Kristine! You can replace the eggs with milk or plant-based milk. And this is a sweeter recipe, with the honey making it sticky. Feel free to reduce the honey if you’re watching sugars!

  5. Cb says

    Posted on 1/5 at 6:34 am

    I LOVE orange chicken so I had to give this a try. It was everything I hoped for and more. I don’t miss the chicken at all! This recipe is a keeper!5 stars

    Reply
    • Sarah Bond says

      Posted on 1/5 at 11:35 am

      YAY! So happy to hear it. Enjoy! 😀

  6. Rebecca Holland says

    Posted on 1/5 at 11:10 am

    Knocked my socks off first time. Hits all the notes: texture, tang, heat, acid, sweet. Third time I used 30% Panko, 30% crushed almonds, 30% coconut for the final dip, to create a more flavorful crunch.

    This loyal follower attests to your placement as the best vegetarian chef discovery of mine over the years. Why haven’t you won any awards?

    Sorry no pic for the 31-Day Veggie Challenge, which has become a house staple.5 stars

    Reply
    • Sarah Bond says

      Posted on 1/5 at 2:47 pm

      Aw this is so sweet, thanks so much for dropping in Rebecca! I’m SO trying that almond and coconut trick of yours next time, sounds fabulous.

  7. Kari ward says

    Posted on 1/5 at 7:06 pm

    Yum yum – thanks his was so delicious! My Orange chicken eaters approved.

    It was time to do my second fermentation for my kombucha batch, so I was working hand-in-hand. Pictures posted on Instagram.5 stars

    Reply
  8. Teri hroza says

    Posted on 1/7 at 10:25 am

    Oven roasted cauliflower is a go_to for me! The panko encrusted cauliflower roasts perfectly. The flavor and texture of the ginger and orange make an amazing sauce. I love how the ginger flavor stars in this dish. Will definitely make again!
    @liveeatlearn5 stars

    Reply
    • Sarah Bond says

      Posted on 1/7 at 6:11 pm

      Yay! I’m so happy to hear it, Teri. Enjoy!! 😀

  9. KATHRYN wilkinson says

    Posted on 1/10 at 7:53 pm

    Better than any takeout I’ve ever had. Thanks for this great recipe!!

    Reply
  10. Julie says

    Posted on 1/14 at 10:19 am

    This is the most flavorful, delicious, EASY recipe to make. The brightness in the sticky orange sauce is so beautiful and a serious crowd pleaser too. I made this for myself and a few friends and everyone kept saying every 15 seconds how good it was! I used gluten free panko which gave a big, crunchy crust on the cauliflower and it was perfect.5 stars

    Reply
  11. Rhetta L Jack says

    Posted on 1/28 at 9:25 am

    I made this and husband and I both loved it. Oddly when we reheated some, it smelled like Chicken. We will make the recipe again.5 stars

    Reply
  12. Miyako says

    Posted on 1/28 at 1:38 pm

    Great recipe! The cauliflower texture was perfect after baking, and the sauce is full of flavor and thickened up just as designed. The prep took me a little longer just because I’m a little slower at the dunking and breading steps. Looking forward to the leftovers this evening, followed by the Fudgy Black Bean Brownies! 😉5 stars

    Reply
  13. Becky bingham says

    Posted on 1/30 at 3:04 pm

    This was a huge winner for my family! Even the kids loved it. I’ll admit that I cheated a bit, and didn’t bread the smaller pieces, since I had to make much smaller florets for my 2 and 5 year old. But they loved the baked cauliflower in the orange sauce. I also used flax seed eggs to make it vegan. Turned out great! The family has requested that this meal be in our regular rotation.5 stars

    Reply
  14. Laura says

    Posted on 1/31 at 9:46 pm

    We meal prepped sticky orange cauliflower over rice and liked it so much we didn’t have much for day 2. I was worried about the breading process but it went faster than I expected. Next time I plan to use flax instead of egg to see if that holds onto the breading better.4 stars

    Reply
  15. Paula Chapin says

    Posted on 2/13 at 5:20 pm

    Going to try this soon. Do you have directions for making this in the Air Fryer?5 stars

    Reply
    • Sarah Bond says

      Posted on 2/13 at 8:07 pm

      I would probably cook them similarly to this air fryer cauliflower!

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