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Orange Cauliflower with bok choy and cauliflower rice in a white bowl

Orange Cauliflower

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.

Course Dinner
Cuisine Chinese
Keyword easy vegan dinner, orange cauliflower, vegan orange chicken
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 4 servings
Calories 204 kcal
Author Kelly

Ingredients

For the Orange Cauliflower

  • 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

For the Bowls

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. 

  2. Add the cauliflower florets, paprika, cumin and 2 tbsp of the olive oil to a large mixing bowl. Stir together well. 

    Chopped cauliflower, onions and spices in a dark bowl
  3. Transfer the cauliflower to the prepared baking sheet and bake in the preheated oven for 20 minutes, until crispy. 

    Roasted cauliflower on a baking pan
  4. Meanwhile, prepare the sauce by whisking together the orange juice, coconut aminos, sriracha and apple cider vinegar. 

    Orange sauce in a pot
  5. In a separate small bowl, whisk together the arrowroot starch and water.

  6. 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.

  7. Now add the roasted cauliflower together with the sauce and the starch slurry. Stir for 4-5 minutes, until the sauce thickens.

  8. 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. 

  9. Serve immediately with the cauliflower rice and the sautéd Bok Choy.

    Orange Cauliflower with bok choy and cauliflower rice in a white bowl
Nutrition Facts
Orange Cauliflower
Amount Per Serving (1 serving)
Calories 204 Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 11g4%
Fiber 7g28%
Sugar 4g4%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.