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.
Honey Orange Cauliflower
Ingredients
Cauliflower
- 1 small or medium head of cauliflower
- 1/2 c. cornstarch
- 1/2 c. flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. ground turmeric (optional)
- 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.
