This Orange Cauliflower is easy to make and a vegan version of the popular Orange Chicken and the ultimate sweet and spicy vegan meal! Crispy roasted cauliflower florets are covered in a homemade orange sauce, then served over cauliflower rice and sautéed bok choy. Gluten-free, grain-free, paleo, Whole30 and low carb.
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A Vegan Orange Chicken Copycat
The flavors of orange chicken are enough to make anyone’s mouth water. This easy Orange Cauliflower extend the yumminess to everyone! They’re grain-free, paleo-friendly, gluten-free, vegan and low carb.
The orange sauce is absolute perfection, and the crispy cauliflower is spiced and seasoned to your liking. My family also loves this Orange Tofu and Teriyaki Tofu when we want a plant-based takeout option. This vegan Orange Chicken paired with the fluffy cauliflower rice and steamed bok choy leaves, you have yourself one hearty meatless meal.
What You’ll Need
So, how do the flavors and textures of orange chicken make their way into a vegan dish? It all starts with a tried and true ingredient lineup.
For the Orange Cauliflower
- Cauliflower Florets: You’ll need about 3 cups for this recipe.
- Smoked Paprika: For a mouthwatering kick of heat.
- Cumin: This classic spice adds tons of depth of flavor to your cauliflower
- Olive Oil: You’ll need some for roasting the cauliflower and a bit more for making the sauce.
- Orange Juice: OJ provides the citrusy flavor that orange chicken is known for.
- Coconut Aminos: This Whole30 and paleo soy sauce substitute is a lifesaver!
- Compliant chili sauce: This is optional for an extra kick of spice. We like this hot sauce from Siete which helps to crank up the heat even more.
- Apple Cider Vinegar: I love any recipe that uses this heart-healthy vinegar.
- Arrowroot Starch: To thicken the sauce.
- Water: You’ll need 4 tablespoons.
- Red Onion: We use one large onion, peeled and diced.
For the Bowl
- Large Bok Choy: This Chinese cabbage tastes similar to spinach.
- Avocado: to add some creaminess and healthy fats
- Cauliflower Rice: About 2 cups.
How to Make Orange Cauliflower
Making orange cauliflower is even easier than making orange chicken! There’s no marinating necessary. Here’s what you’ll have to do:
- Prep for Baking: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Season Cauliflower: Add the cauliflower florets, paprika, cumin and 2 tbsp of the olive oil to a large mixing bowl. Stir together well.
- Roast Cauliflower: Transfer the cauliflower to the prepared baking sheet and bake it in the preheated oven for 20 minutes, until crispy.
- Make Sauce: Prepare the sauce by whisking together the orange juice, coconut aminos, compliant chili sauce and apple cider vinegar.
- Combine Starch & Water: In a separate small bowl, whisk together the arrowroot starch and water.
- Sauté Onion: Heat the rest of the olive oil in a large pan over medium-high heat. Add the onion and cook for 3-4 minutes, until softened.
- Cook Chicken with Sauce: Now add the roasted cauliflower together with the sauce and the starch slurry. Stir for 4-5 minutes, until the sauce thickens.
- Steam Bok Choy: To prepare the bok choy, add the bok choy leaves to a saucepan together with the water and allow them to steam for around 5 minutes, until wilted.
- Assemble Bowls: Serve immediately with the cauliflower rice, sautéed bok choy and some avocado, if desired.
Tips for Success
Want some easy ways to make sure your orange chicken bowls come out perfect? Check out these simple tips and suggestions.
- Use Fresh Squeezed Orange Juice: Your favorite brand of orange juice will work just fine for this recipe, but freshly squeezed juice really brings on that orange flavor. If possible, squeeze the juice yourself from fresh oranges!
- Air Fry Cauliflower: Roasting your cauliflower in the air fryer as opposed to the oven is also an option. If you have an air fryer and want to save time, simply air fry your cauliflower florets at 375°F for 10-15 minutes, or until crispy.
- Add Orange Zest: Another way to intensify the orange flavor in your sauce is by adding fresh orange zest.
- Season to Taste: Don’t feel obligated to adhere to the ingredients exactly – things can be added to taste! If you want a less spicy sauce, omit the sriracha. If you’d like to use spinach instead of Bok Choy, go for it! This dish can be customized to your liking.
Orange Cauliflower Serving Suggestions
We love everything about these bowls, but the orange cauliflower itself is truly the star of the show. Here are some of my other favorite ways to serve orange cauliflower!
- Pair with Vegetables: If you’re making a colorful dish like orange chicken, why not go all out? These Rainbow Roasted Veggies make a deliciously good-looking side.
- Serve with Avocado Fries: Enjoy a classic comfort food dinner of chicken and fries, but make it vegan and healthy! You will fall in love with our crispy low-carb Air Fryer Avocado Fries.
- Make Fried Cauliflower Rice: Instead of serving your “chicken” over plain cauliflower rice and Bok Choy, try incorporating it into a bowl of Cauliflower Fried Rice!
How to Store and Reheat Leftovers
Store leftover orange cauliflower bowls in airtight containers in the fridge. They’ll stay good for up to 3 days. You can warm up your rice in the microwave, but I recommend reheating your cauliflower chicken in the oven or the air fryer to get it as crispy as possible.
Other Vegan Recipes
Looking for more vegan dishes as tasty as this one? Try these!
This Orange Cauliflower is the ultimate sweet and spicy vegan meal! Crispy roasted cauliflower florets are covered in a homemade orange sauce, then served over cauliflower rice and sautéed bok choy. Gluten-free, grain-free, paleo, Whole30 and low carb.
- 3 cups cauliflower florets
- 2 tsp smoked paprika
- 1 tsp cumin
- 3 tbsp olive oil
- 1/2 cup orange juice
- 2 tbsp coconut aminos
- 1 tsp compliant chili sauce , optional. We like the one from Siete or you can use Sriracha if not paleo or Whole30
- 2 tsp apple cider vinegar
- 1 tbsp arrowroot starch
- 4 tbsp water , plus more as needed to thin out the sauce
- 1 small red onion , peeled and diced
- 1 bunch bok choy
- 1/2 cup water
- 2 cups cauliflower rice
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Add the cauliflower florets, paprika, cumin and 2 tbsp of the olive oil to a large mixing bowl. Stir together well.
Transfer the cauliflower to the prepared baking sheet and bake in the preheated oven for 20 minutes, until crispy.
Meanwhile, prepare the sauce by whisking together the orange juice, coconut aminos, sriracha and apple cider vinegar.
In a separate small bowl, whisk together the arrowroot starch and water.
Heat the rest of the olive oil in a large pan over medium-high heat. Add the onion and cook for 3-4 minutes, until softened.
Now add the roasted cauliflower together with the sauce and the starch slurry. Stir for 4-5 minutes, until the sauce thickens.
To prepare the Bok Choy, add the Bok Choy leaves to a saucepan together with the water and allow them to steam for around 5 minutes, until wilted.
Serve immediately with the cauliflower rice and the sautéd Bok Choy.
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