Introduction
Orange cauliflower is a delightful twist on traditional dishes that combines crispy fried cauliflower florets with a tangy orange sauce. This dish is not only flavorful but also visually appealing, making it a great addition to any meal. Served over a bed of basmati rice, it has a perfect balance of textures and tastes that will satisfy your palate.
Detailed Ingredients with measures
1 cup basmati rice
3 cups vegetable oil
1¼ cups cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1 large egg, beaten
½ cup lager or pilsner beer
1 head cauliflower, cut into florets
2 green onions, thinly sliced
2 teaspoons toasted sesame seeds
For the sauce:
½ cup chicken stock
¼ cup freshly squeezed orange juice
3 tablespoons sugar
3 tablespoons rice wine vinegar
2 tablespoons reduced sodium soy sauce
3 cloves garlic, minced
2 teaspoons orange zest
2 teaspoons Sriracha, or more, to taste
¼ teaspoon ground ginger
1 tablespoon cornstarch
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
In just a few steps, you can create a delicious dish that combines unique flavors and textures, perfect for a weeknight dinner or impressing guests at a gathering. Enjoy your cooking!
Detailed Directions and Instructions
Step 1: Prepare the Rice
In a large saucepan, combine 2 cups of water and the basmati rice. Cook according to package instructions; set aside.
Step 2: Heat the Oil
In a large stockpot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 375°F.
Step 3: Make the Batter
In a medium bowl, whisk together the cornstarch, baking powder, kosher salt, beaten egg, and beer until smooth.
Step 4: Coat the Cauliflower
Working in batches, dip the cauliflower florets into the cornstarch mixture, allowing any excess to drip off.
Step 5: Fry the Cauliflower
Carefully add the coated cauliflower florets to the hot oil, 5 or 6 at a time, and cook until they are evenly golden and crispy, about 3-4 minutes. Transfer the cooked florets to a paper towel-lined plate to drain.
Step 6: Prepare the Sauce
In a large saucepan over medium-low heat, combine the chicken stock, orange juice, sugar, rice wine vinegar, soy sauce, minced garlic, orange zest, Sriracha, ground ginger, and cornstarch. Bring the mixture to a boil, then reduce the heat and simmer, stirring constantly, until the sauce has slightly thickened, about 2-3 minutes.
Step 7: Combine Cauliflower and Sauce
Add the fried cauliflower florets to the sauce, stirring gently to coat them evenly.
Step 8: Serve
Serve the orange cauliflower immediately over the cooked rice, garnished with the sliced green onions and toasted sesame seeds, if desired.
Notes
Note 1: Oil Temperature
Ensure the oil reaches the correct temperature (375°F) for optimal frying to achieve a crispy texture.
Note 2: Sauce Consistency
Adjust the amount of cornstarch in the sauce if a thicker consistency is preferred.
Note 3: Spiciness
Modify the amount of Sriracha according to your taste preference for spiciness.
Note 4: Garnishing Options
Feel free to add other garnishes like chopped cilantro or peanuts for additional flavor and texture.
Cook techniques
Cooking Basmati Rice
Rinse 1 cup of basmati rice under cold water until the water runs clear to remove excess starch. Cook the rice in a large saucepan with 2 cups of water, bringing it to a boil, then reducing the heat and simmering until the water is absorbed and the rice is fluffy.
Frying Cauliflower
Prepare a batter by mixing cornstarch, baking powder, kosher salt, beaten egg, and beer until smooth. Heat 3 cups of vegetable oil to 375°F in a stockpot or Dutch oven. Working in batches, dip cauliflower florets in the batter and fry them in the hot oil until golden and crispy, about 3-4 minutes.
Making the Sauce
In a saucepan, combine chicken stock, orange juice, sugar, rice wine vinegar, soy sauce, minced garlic, orange zest, Sriracha, ground ginger, and cornstarch. Bring to a boil and then simmer while stirring to thicken the sauce.
Coating Fried Cauliflower
Once the sauce has thickened, gently add the fried cauliflower florets to the pan. Stir to ensure they are evenly coated with the sauce before serving.
FAQ
Can I use other types of rice instead of basmati?
Yes, you can use jasmine rice or long-grain white rice, but cooking times may vary slightly.
What can I substitute for the lager beer?
You can use club soda or an alcohol-free beer as a substitute.
How can I make this dish spicier?
Add more Sriracha to the sauce according to your heat preference.
Can this dish be made ahead of time?
Yes, you can prepare both the rice and the sauce in advance. Fry the cauliflower right before serving for optimal crispiness.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the cauliflower in an oven to maintain crispiness.
Conclusion
This delicious orange cauliflower dish provides a wonderful combination of crispy textures and zesty flavors that can elevate any meal. Served over fluffy basmati rice and garnished with fresh green onions and sesame seeds, it’s a vibrant and satisfying option for both vegetarians and meat-lovers alike. The sweet and tangy sauce adds a unique twist, making this recipe a delightful addition to your culinary repertoire.
More recipes suggestions and combination
Spicy Garlic Tofu Stir-Fry
Combine crispy tofu with a spicy garlic sauce, bell peppers, and snow peas for a colorful and nutritious meal that can be served over rice or noodles.
Vegetable Tempura
Create a mix of other vegetables like sweet potato, zucchini, and bell peppers, and coat them in a similar batter for a delightful tempura experience to accompany your rice.
Chili-Lime Grilled Shrimp
Marinate shrimp in a chili-lime sauce and grill them to perfection for a spicy seafood option that pairs beautifully with basmati rice.
Teriyaki Mushroom Bowls
Sauté mushrooms with a homemade teriyaki sauce and serve over rice with steamed broccoli for a savory vegetarian option.
Crispy Chickpea Salad
Roast seasoned chickpeas until crispy and toss with mixed greens, cucumbers, and a citrus dressing for a healthy and filling salad that complements the orange cauliflower perfectly.
