Orange Cauliflower
Move aside orange chicken, cauliflower is here to steal the show (again).
I bought a sack of oranges 3 weeks ago when we were still in Austin, and ended up having to bring half of it here because we never finished it. Pair that with Dave's plea for a "not boring" cauliflower dish, and I knew I had to make orange cauliflower.
Typically, orange chicken (or veg alternative) requires flour and/or cornstarch so you get that saucy-crunch combo. I skirted around that technique by roasting the cauliflower, which is already crunchy by itself, and boiling the sauce down so it thickens on its own. I highly recommend making this dish this way, especially if you're trying to reduce starches in your meal plan that aren't whole grains.
You might be thinking: “Oh great, yet another attempt to make cauliflower interesting…” Well, YOU’RE ABSOLUTELY RIGHT! And it’s not just an attempt. It’s a whole a** accomplishment! So try it out and I dare you to be unsatisfied.
Ingredients
1 small head cauliflower
avocado oil
2 tsp garlic powder
2 tsp cayenne powder
5 cloves garlic, minced
1 tbsp minced ginger
3 scallions, chopped (whites & greens separated)
1 large onion, chopped (1-inch pieces)
1 bell pepper chopped (1-inch pieces)
1 jalapeno, chopped
juice of 2 large oranges
2 tbsp rice wine
4 tbsp tamari (or GF soy sauce)
1 tbsp honey
Directions
Preheat oven to 400F. Line 1-2 baking sheets with parchment paper.
Cut cauliflower florets into big chunks. Cut core and stem into bite-sized pieces. Don’t discard the leaves - we’re using those! In a large mixing bowl, lightly oil cauliflower pieces and add garlic powder and cayenne powder. Once well combined, transfer them to baking sheet(s). Lay pieces out in a single layer. Transfer to oven and roast for 35 to 40 minutes, mixing cauliflower up halfway through cook time. Prepare the sauce while cauliflower roasts.
Heat and oil a large skillet/wok over medium-high heat. Add in garlic, ginger, white parts of scallions, and onion. Saute until garlic begins to brown. Add remaining ingredients except for green parts of scallions. Constantly stir and cook on medium-high heat until liquid thickens (approx. 20 minutes). Be sure to keep stirring to prevent from burning.
Once cauliflower is done, remove from oven and transfer to the skillet/wok. Toss cauliflower pieces in the sauce and combine well. Serve hot, garnish with green parts of scallions, and enjoy!
