This Crispy Baked Sticky Orange Cauliflower is a wholesome, flavor-packed alternative to the classic takeout dish. Tender cauliflower florets are coated in crunchy Panko breadcrumbs, baked until golden, and then drizzled with a homemade sweet and tangy orange sauce.
With a shatteringly crisp exterior and a sticky, zesty glaze, this vegetarian meal is a crowd-pleaser that satisfies cravings without the deep fryer.
Recipe Details
- Flavor Profile: A vibrant mix of sweet orange juice, salty soy sauce, and tangy vinegar, with a subtle background heat from sriracha.
- Texture: The cauliflower stays tender inside while the Panko coating becomes incredibly crunchy in the oven, holding up perfectly to the thick, sticky sauce.
- Time: 20 minutes prep, 20 minutes cook time.
- Difficulty: Easy to Intermediate. The breading process takes a little patience but ensures a perfect crust.
What You’ll Need
To make this recipe, you will need a large baking sheet lined with parchment paper for easy cleanup and a Ziploc bag for the shake and bake coating method. You will also need a small saucepan to simmer the sauce until it thickens. The ingredients combine fresh cauliflower and orange juice with pantry staples like soy sauce, vinegar, and Panko breadcrumbs.
Ingredient Notes
- Cauliflower – Use 1/2 a head of cauliflower, cut into bite-sized florets. Keeping them uniform ensures they bake evenly.
- Panko Breadcrumbs – These Japanese-style breadcrumbs are essential for that super crispy texture. Kikkoman brand is recommended for even browning.
- Eggs – Two whisked eggs act as the glue for the breadcrumbs.
- Orange Juice – Fresh or high-quality bottled juice provides the citrus base.
- Sugar – Granulated white sugar balances the acidity of the vinegar and orange juice, creating that signature sticky glaze.
- Vinegar – White vinegar or rice vinegar adds the necessary tang.
- Soy Sauce – Low-sodium is preferred so the sauce doesn’t become too salty as it reduces.
- Cornstarch – Mixed with water, this slurry thickens the sauce into a glossy glaze that clings to the cauliflower.
- Ginger & Garlic – Freshly minced aromatics add depth and authentic flavor.
- Sriracha – Adds a hint of spice. You can swap half with ketchup if you prefer a milder sauce but still want the color.
Add-ins and Substitutions
- Garnish – Fresh chopped scallions (green onions) or sesame seeds are the perfect finishing touch.
- Protein – This sauce and breading method works wonderfully with chicken chunks or tofu cubes as well.
- Citrus – For a zestier flavor, add a teaspoon of fresh orange zest to the sauce.
How to Make Crispy Baked Sticky Orange Cauliflower
- Prep: Preheat the oven to 400°F. Line an extra-large baking sheet with parchment paper. Set aside the whisked eggs in a small mixing bowl. Add about 1/2 cup of the panko breadcrumbs into a Ziploc bag.
- Dip and Drain: Dip the cauliflower florets into the egg mixture and shake a few times so that the excess egg drips off. (You don’t want to dampen your breadcrumbs with excess egg because then they won’t stick to the cauliflower). Set the dipped cauliflower aside on a cutting board or plate so that even more excess egg has a chance to drip off. Repeat with remaining cauliflower.
- Coat: Take an egg-dipped cauliflower floret and place it into the bag of breadcrumbs. Seal and shake a few times until it is completely covered. Remove and place onto the baking sheet. Repeat with the remaining cauliflower, adding an additional 1/2 cup of breadcrumbs to the bag whenever you run out. Tip: You can do a few florets at a time, but don’t do more than 3-4 or they won’t coat evenly.
- Bake: Bake for about 15-20 minutes or until the coating is a dark golden brown and crunchy.
- Make the Sauce: While the cauliflower is baking, make the sauce. Using a small saucepan, add all the sauce ingredients listed except the cornstarch slurry (the 2 tsp cornstarch + 2 tbsp water). Bring the sauce to a low boil, stirring constantly.
- Thicken: In a small bowl, completely dissolve the cornstarch in the 2 tbsp water. Add this mixture to the saucepan. Stir until the sauce boils again and cook until the sauce thickens and becomes glossy.
- Serve: Drizzle the thickened sauce over the baked cauliflower. Add fresh chopped scallions if desired and serve immediately.
Pro Tip: Letting the excess egg drip off before breading is the secret to a crispy coating. If the cauliflower is dripping wet, the breadcrumbs will clump up and become soggy rather than sticking to the floret in a light, even layer.
Recipe Tips
- Fresh Breadcrumbs: Add breadcrumbs to the bag in batches (1/2 cup at a time). If you dump all 2 cups in at once, the egg from the first few pieces will make the whole bag damp and clumpy by the time you get to the last piece.
- Don’t Overcrowd: Give the cauliflower space on the baking sheet. Air circulation is key to getting that crispy, fried-like texture in the oven.
- Serve Immediately: Once you add the sauce, the clock starts ticking on crispiness. Serve right away for the best texture contrast.
FAQs
- Can I fry this instead? Yes, you can shallow fry the breaded cauliflower in oil, but baking is much easier (and healthier) given the shape of the florets.
- Is this spicy? The 1 tsp of sriracha adds a very mild warmth. If serving to kids, you can replace it entirely with ketchup.
- How do I store leftovers? Store leftovers in the fridge for up to 3 days. Reheat in an oven or air fryer to crisp them back up; the microwave will make them soft.
Serving Suggestions
- Rice: Serve over steamed white rice or brown rice to soak up any extra sauce.
- Vegetables: A side of steamed broccoli or snow peas complements the meal.
- Appetizer: Serve the sauce on the side for a fun, dunkable party snack.
Make This Recipe in Advance
- Prep: You can cut the cauliflower florets a few days in advance.
- Sauce: The sauce can be made ahead and stored in the fridge. Reheat it on the stove (add a splash of water if it’s too thick) while the cauliflower bakes.
Crispy Baked Sticky Orange Cauliflower
- Total Time: 40 minutes
- Yield: 2-3 Servings 1x
- Diet: Vegetarian
Description
This Crispy Baked Sticky Orange Cauliflower is a wholesome, flavor-packed alternative to the classic takeout dish. Tender cauliflower florets are coated in crunchy Panko breadcrumbs, baked until golden, and then glazed with a homemade sweet and tangy orange sauce. With a shatteringly crisp exterior and a sticky, zesty finish, this vegetarian meal is a crowd-pleaser that satisfies cravings without the deep fryer.
Ingredients
The Cauliflower & Coating
- 1/2 head cauliflower, cut into bite-sized florets
- 2 cups Panko breadcrumbs (Kikkoman brand preferred for even browning)
- 2 large eggs, whisked
The Sticky Orange Sauce
- 1/4 cup + 2 tablespoons orange juice
- 1/4 cup granulated white sugar
- 2 1/2 tablespoons white vinegar (or rice vinegar)
- 2 tablespoons (1/8 cup) low-sodium soy sauce
- 2 tablespoons water (for sauce base)
- 1 clove garlic, minced
- 1/4 tsp fresh ginger, minced
- 1 tsp Sriracha (adjust to taste)
- 1 tsp ketchup
The Thickener (Slurry)
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
Prep
Preheat the oven to 400°F (200°C). Line an extra-large baking sheet with parchment paper. Place about 1/2 cup of the Panko breadcrumbs into a large zip-top bag.
Dip & Drain
Dip the cauliflower florets into the whisked eggs. Crucial Step: Shake the florets well to let the excess egg drip off. If they are dripping wet, the breadcrumbs will clump and become soggy. Place dipped florets on a plate briefly to drain further.
Coat (Shake & Bake)
Place a few egg-dipped florets into the bag with the Panko. Seal and shake until completely coated. Transfer to the baking sheet. Batch Tip: Repeat with the remaining cauliflower, adding an additional 1/2 cup of breadcrumbs to the bag whenever you run out. Do not dump all the crumbs in at once, or they will get damp.
Bake
Bake for 15–20 minutes, or until the coating is dark golden brown and crunchy.
Make Sauce
While the cauliflower bakes, combine the water (2 tbsp), orange juice, sugar, vinegar, soy sauce, garlic, ginger, Sriracha, and ketchup in a small saucepan. Bring to a low boil, stirring constantly.
Thicken
In a small bowl, whisk the cornstarch and 2 tablespoons water until dissolved. Add this slurry to the saucepan. Stir until the sauce boils again and thickens into a glossy glaze.
Serve
Drizzle the thickened sauce over the baked cauliflower immediately. Garnish with chopped scallions or sesame seeds if desired.
Notes
Panko Method: Adding the breadcrumbs to the bag in batches is key. If you add all 2 cups at once, the moisture from the first few pieces of cauliflower will make the whole bag of crumbs soggy by the time you reach the end.
Space it Out: Don’t overcrowd the baking sheet. Air circulation is essential for getting a crispy, fried-like texture in the oven.
Serve Immediately: Once the sauce hits the breading, the clock starts ticking on crispiness. Serve right away for the best texture.
Spice Level: The Sriracha adds a very mild warmth. If serving to kids or those sensitive to spice, you can swap the Sriracha for extra ketchup to maintain the color without the heat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner / Vegetarian Main
- Method: Baked / Breaded
- Cuisine: Asian-Inspired / Fusion
Nutrition
- Serving Size: 1/2 Recipe
- Calories: 480
- Sugar: 32g
- Sodium: 950mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 185mg
Keywords: orange cauliflower recipe, baked cauliflower wings, vegetarian orange chicken, healthy takeout alternatives, sticky orange sauce, panko cauliflower, meatless monday
