CA GROWN Blog
Discover. Learn. Connect.
An Impressive Orange Cauliflower Recipe
Meet Them Here
Read Bios »An Impressive Orange Cauliflower Recipe
If you love the bold, sticky-sweet flavors of classic Chinese-American Orange Chicken, this Orange Cauliflower recipe is about to earn a permanent spot in your dinner rotation. It delivers everything you crave—zesty citrus, savory depth, a glossy sauce that clings just right—but swaps in cauliflower for a fresh, veggie-forward take that feels both lighter and wildly satisfying.
This is one of those dishes that surprises people. Cauliflower has a reputation for being… boring. But here? It’s crispy, saucy, and unapologetically bold. Better than takeout? Honestly, yes—and made with ingredients grown right here in California, which makes it even sweeter.
Why Cauliflower Works So Well Here
California grows cauliflower year-round, and this recipe shows exactly why it deserves more than a supporting role. When battered and fried, cauliflower turns irresistibly crisp on the outside while staying tender inside—perfect for soaking up a sticky orange sauce without turning soggy. It’s similar to our Honey Walnut Cauliflower, which you should try too!
Unlike meat-based versions, cauliflower lets the sauce shine. Every bite delivers bright citrus flavor with just enough richness to feel indulgent, without feeling heavy. It’s the kind of dish that pleases vegetarians, veggie skeptics, and anyone who just wants something seriously delicious for dinner.
A Sauce That’s All About California Citrus
The heart of this Orange Cauliflower recipe is the sauce—and it’s a good one. Fresh California navel oranges bring natural sweetness and acidity, while garlic and ginger add warmth and depth. A splash of rice wine vinegar and soy sauce balances everything out, and a quick simmer transforms simple ingredients into a glossy, craveable glaze.
Crispy, Golden, and Worth It
Yes, this dish involves frying—and yes, it’s worth it. The light batter creates that signature crunch that makes Orange Cauliflower feel like a true comfort-food moment. The contrast between the crisp coating and the sticky orange sauce is exactly what makes this dish feel special. Creating perfectly coated bites that stay crunchy on the outside and saucy in all the right places.
How to Serve Orange Cauliflower
This Orange Cauliflower recipe is incredibly flexible. Serve it over steamed rice for a classic takeout-inspired plate, or pair it with wild rice if you’re feeling extra. A sprinkle of sesame seeds and sliced scallions adds freshness and crunch, while a side of simply sautéed California leafy greens keeps the meal balanced.
Whether you’re cutting back on meat, cooking for a crowd with mixed preferences, or just looking for a new way to use California cauliflower and citrus, this dish checks all the boxes. Bright, crispy, saucy, and deeply satisfying.
NEED A PLAYLIST FOR YOUR AT-HOME TAKEOUT? CHECK OUT THIS CA GROWN SPOTIFY PLAYLIST:
Craving more delicious Casey Corn recipes? Check out our Pinterest for more CA GROWN recipes and ideas for innovative ways to use ingredients from the Golden State in your kitchen.
Do you have a favorite cauliflower recipe we should try? Snap a pic and tag us with #CAGROWN—we’d love to see what you’re cooking up.
Orange Cauliflower
Ingredients
For the sauce:
- 2 large navel oranges
- 1 inch piece of ginger
- 2 garlic cloves
- ⅓ cup granulated sugar
- 3 TBSP rice wine vinegar
- 5 TBSP soy sauce
- ½ tsp Chinese chili powder optional
- 2 TBSP water
- 1 TBSP cornstarch
For the cauliflower:
- 1 cauliflower
- ½ cup all purpose flour
- ½ cup cornstarch
- 1 tsp kosher salt
- 2 eggs
Garnish
- sesame seeds optional
- green onions optional
Instructions
- Zest one of the oranges and reserve the zest in a ramekin. Cut the oranges open and squeeze the juice into a spouted measuring cup. You need 1 cup of juice total, which is about 2 large oranges.
- Peel and grate the ginger (about 1 Tbs) and grate the garlic cloves. Set aside.
- Strain the orange juice into a small pot. Add the orange zest, ginger, garlic, sugar, vinegar, soy sauce, and chili powder (if using), and bring to a low boil. Lower the heat slightly and simmer for 10 minutes, until the sauce has reduced by about a quarter. Whisk the cornstarch into the water, then whisk into the sauce. Cook over low heat, stirring constantly, until sauce has thickened, about 2-3 minutes. Set the sauce aside until ready to use.
- Cut the cauliflower into even sized florets and place in a large bowl. In a medium bowl, combine the flour, cornstarch and salt and whisk together. In a small bowl, whisk together the eggs. Sprinkle half the the flour mixture over the cauliflower and toss well to coat. Pour the eggs over the dusted cauliflower and use a large spatula to mix well and make sure the cauliflower is completely washed with egg. Dump the second half of the flour mixture over the cauliflower and toss well again.
- Pour vegetable oil into a large pot or Dutch oven until there’s about 2 inches of oil in the pot. Heat to 375℉ (180℃). Place a wire baking rack over a sheet pan or foil.
- Fry the cauliflower in batches, making sure not to overcrowd the pot. As they come out of the oil, transfer to the baking rack to cool. Once all the cauliflower is cooked, combine it with the sauce and serve with rice, sesame seeds and sliced scallions.
Nutrition
Casey Corn was born and raised in Santa Monica, CA. Casey attended Connecticut College, where she found that her love of food could be explored academically. She graduated in 2010 after focusing her studies on food anthropology and writing her thesis on olive oil. Since then, her love of travel and food has taken her around the world to live, learn, and eat.
After working in kitchens in LA, Casey started her own culinary company, The Cornivore, and began working with Tastemade as a Tastemaker, starring in recipe videos and covering unique food experiences around the world for their social channels.
Now based in Atlanta, Georgia, Casey continues to work in development and consulting. You can also find her hosting Magnolia Network’s Recipe Lost & Found, streaming now on HBO Max.
Want to try more California-inspired recipes from Casey Corn? Check these out:
A Savory Baked Apple Recipe with Fennel; Apple Hasselbacks
If you grew up thinking apples were only meant for pie, donuts, or something sweet tucked into a lunchbox, this baked apple recipe is here to lovingly shake that belief. These savory apple hasselbacks from Casey Corn are proof that California apples can play just as well in the salty, herb-forward, dinner-party-worthy lane as they do in dessert.
Hakurei Turnips & Turnip Green Sauce
This recipe utilizes the whole vegetable, roots and greens, so make sure you pick up bunches with lovely, healthy-looking leaves. This dish also highlights California olive oil, using it for roasting and sizzling…so make sure you’ve got a good amount on hand!
Casey Corn’s Best Sweet Potato Hummus
Everyone loves a great dip, and this recipe uses beautiful orange sweet potatoes and warm, bright spices to bring a wonderful sweetness to a classic hummus.