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