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A close up of spicy orange cauliflower

Spicy Orange Cauliflower

This oil free Spicy Orange Cauliflower is infused with fresh and real ingredients. It’s a delightful Chinese dinner for the entire family. Along with being vegan it’s a healthier form of the traditional Chinese dish.
Course Main Course
Cuisine Chinese
Keyword baked orange cauliflower, orange cauliflower, orange cauliflower air fryer, orange cauliflower recipe, sticky orange cauliflower, vegan orange cauliflower
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 351kcal
Author Gunjan


For the cauliflower

  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 1/2 tsp crushed black pepper
  • 1/4 cup water
  • 4 cups cauliflower florets (cut into larger bites)
  • 1/2 cup panko crumbs

For orange sauce

  • 6 small oranges (peeled)
  • 1/4 cup low sodium soy sauce
  • 2 tbsp sriracha sauce
  • 1 tbsp white vinegar
  • 1 tsp ginger powder
  • 1 tsp dried garlic
  • 2 tbsp brown sugar
  • 1 cup vegetable broth
  • 1/2 tsp salt or as per taste
  • 1/2 tsp crushed black pepper
  • 2 tbsp cornstarch

For the topping


  • Preheat oven at 450-degree Fahrenheit. Prepare a
    cookie/baking sheet with a parchment paper.
  • In a mixing bowl combine the ingredients for
    cauliflower (cornstarch, salt, pepper and water). Stir it with a spoon until
    nicely mixed and there are no lumps. In a small plate/bowl keep panko aside.
  • Now, toss cauliflower florets in the cornstarch
    mixture and mix very well so that each floret is well coated with the cornstarch
    mixture. Now, take a piece of cauliflower floret and cover/wrap it in panko crumbs nicely.
    Place it on the baking sheet. Repeat the same process for the rest of the cauliflower
    florets. Discard the extra cornstarch mixture and panko.
  • Spray them with cooking spray and place the
    baking sheet in the oven. Bake them for 35-40 minutes or until brown and crisp.
    Turn off the oven and take the sheet out. Keep it aside.
  • Now, peel the oranges and juice it using a
    juicer or blend it in the blender and then strain it in another mixing bowl.
  • Then combine all the ingredients of the sauce in
    the orange juice. Mix it well and keep it aside.
  • Place the nonstick wok/pan on the stove and
    before turning it on pour the orange sauce in it. Turn on the flame and keep
    stirring until it starts to boil (make sure to stir so that it does not stick
    at the bottom).
  • Let it continue to cook at low-medium flame for
    about 5-7 minutes stirring twice at intervals or until the sauce thickens.
  • Turn off the flame and toss in baked cauliflower.
    Gently, mix everything without breaking the florets.
  • Garnish with sesame seeds and serve with steamed
    white rice/brown rice.


  • To make it non spicy for kids – skip sriracha sauce and black pepper in the orange sauce. If your oranges are ripe and sweet then you may not need to add brown sugar as well.
  • For Air Fryer – Follow the steps 2, 3, and 4. Instead of placing them in the oven place the florets in the air fryer basket and spray cooking spray on them. Bake them at 350 degree for 15-20 minutes or until brown and crispy shaking them once after 10 minutes.
  • I have provided step wise images above in the post for your reference.
  • This recipe tastes best when served immediately.


Calories: 351kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 1318mg | Potassium: 631mg | Fiber: 6g | Sugar: 23g | Vitamin A: 449IU | Vitamin C: 130mg | Calcium: 121mg | Iron: 2mg