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Best Baked Sesame Orange Cauliflower. dish image

Baked Sesame Orange Cauliflower

This Baked Sesame Orange Cauliflower is a flavorful delight! Nutty sesame meets bright orange in this easy and satisfying dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Cauliflower:
  • 1 large head cauliflower cut into florets
  • 3 large eggs beaten
  • 1.25 cups Panko bread crumbs
  • 2 teaspoons cornstarch
  • 1 tablespoon sesame oil
  • 4 cloves garlic grated
  • 1 tablespoon fresh ginger grated
  • 0.5-1 teaspoon chili flakes
  • 1 cup fresh orange juice
  • 1 tablespoon orange zest
  • 0.33 cup tamari/soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 tablespoons toasted sesame seeds
  • Green onions for serving

Equipment

  • Large mixing bowl
  • Baking sheet
  • Whisk
  • Grater
  • Measuring cups and spoons

Method
 

Instructions:
  1. Preheat your oven to 425°F (220°C). A hot oven is essential for achieving that crispy texture on the cauliflower.
  2. Cut the large head of cauliflower into bite-sized florets, ensuring they are all roughly the same size for even cooking.
  3. In a large mixing bowl, beat the 3 eggs until well combined. Set aside for later.
  4. In another bowl, mix the Panko bread crumbs, cornstarch, grated garlic, grated ginger, and chili flakes.
  5. Dip each cauliflower floret into the beaten eggs, allowing any excess to drip off, then coat in the Panko mixture.
  6. Place the coated cauliflower florets on a baking sheet lined with parchment paper, ensuring they are spaced out.
  7. Bake the cauliflower for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
  8. In a small saucepan, combine the fresh orange juice, orange zest, tamari/soy sauce, rice vinegar, honey, and sesame oil. Stir over medium heat until well mixed and slightly thickened.
  9. Once the cauliflower is done baking, drizzle the orange sauce over the florets and toss gently to coat.
  10. Transfer the sauced cauliflower to a serving dish, sprinkle with toasted sesame seeds, and garnish with chopped green onions.

Notes

  • Make sure the cauliflower florets are completely dry before coating to avoid sogginess.
  • Don't overcrowd the baking sheet; this will prevent the cauliflower from getting crispy.
  • For a thicker sauce, let it simmer longer to reduce it slightly.