Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing.
It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past.
As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
Inspired by the orange color of my small head of cauliflower, I decided to deep fry some cauliflower and coat them in a bottled orange sauce…similar to chicken wings. My daughter really likes the Cheesecake Factory’s Korean Cauliflower, so I thought she would like deep-fried cauliflower paired with another favorite orange sauce.
Although I buy purple cauliflower whenever I can, this was my first head of orange cauliflower. While both colors of cauliflower are totally interchangeable with white cauliflower. I find that the purple variety has a slightly milder and sweeter taste than most white varieties.
I found the taste of both the raw and deep-fried versions of the orange cauliflower to be even milder, sweeter, and creamier than either the white or purple varieties. I decided to reduce the strong profile of my commercially bottled orange sauce after tasting the relatively mild flavors of the orange cauliflower; hence, honey orange cauliflower was created.
1/2 c. water (or seltzer water for a lighter batter)
oil, for frying (vegetable, canola, peanut, etc.)
kosher salt, for after frying
Glaze/Sauce
honey
orange sauce (Kikkoman, Panda Express, Etc)
Instructions
Wash and cut cauliflower into bite-sized florets.
Combine cornstarch, flour, baking powder, salt, and turmeric together in a bowl.
Slowly whisk in water into the flour mixture until well combined.
Heat at least 2 inches of oil in a heavy-bottomed pot, Dutch oven, or deep fryer to 360 degrees.
Combine honey and orange sauce into a measuring cup or bowl. We like a 50:50 ratio but adjust to your taste.
Coat the cauliflower in the batter and allow the cauliflower to drip to remove excess batter.
Place the cauliflower in the hot oil one floret at a time until you have a batch, but the oil is not overcrowded. The number of pieces will depend on the size of your florets and the size of the fryer. My 12-inch round pot will easily accommodate about 10 average-sized pieces at a time.
Fry until the cauliflower is crispy outside and tender inside; about 5 minutes. Note: The batter does not get as brown as some others so it may be VERY lightly browned. Remove from oil and place in a metal or other heat-safe bowl. Sprinkle with salt while stirring or tossing the cauliflower.
Add some honey orange sauce to the hot cauliflower and stir or toss to coat.
Place cauliflower in/on the serving container.
Continue coating, frying, and coating cauliflower until all of the florets are cooked.
Serve warm. Great with fried rice, plain rice, etc.
Notes
If you want a thicker coating of batter, try coating the cauliflower pieces with flour seasoned with salt before the batter.
