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.
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.