Vegetarian Orange Chicken Cauliflower

I’m just going to come right out and say it – This Vegetarian Orange Chicken Cauliflower is on the top of my list for all time favorite recipes.

Vegetarian Orange Chicken Cauliflower


By no means am I becoming a vegetarian, I love meat way too much for that. But every once in a while I like to participate in those “Meatless Mondays” that everyone’s always talkin’ about. Plus saving a few calories is never a bad thing either…

The trick with this Orange Cauliflower is that it actually tastes like the legit Orange Chicken from Panda Express or any other fancy Chinese take-out.

Vegetarian Orange Chicken Cauliflower

The cauliflower is lightly battered and then wok-fried to give it that slightly crisp outer coating with tender crisp insides.

The sauce… oh mama…

The sauce is beautifully fragranced with orange zest and given just a hint spice to compliment, but not over power, the sticky sweetness.

Vegetarian Orange Chicken Cauliflower

If you love the taste of Orange Chicken, you’re going to love this. If you close your eyes when you take a bite into the perfectly cooked cauliflower it will almost seem like you’re eating chicken.

I love the power of cauliflower!

Did you know that cauliflower is supposed to be a “trending ingredient” for 2014? You’ll probably see a lot of it this year, and this is a great way to try it out in a whole new way!

Vegetarian Orange Chicken Cauliflower

If you’ll excuse me, I’m going to go marry a head of cauliflower and have cauliflower babies.

This is getting awkward isn’t it? I’ll stop now.

Vegetarian Orange Chicken Cauliflower

But seriously, this Vegetarian Orange Chicken Cauliflower was a major hit with my family and I know you and your family will love it too!


Vegetarian Orange Chicken Cauliflower

The delicious Orange Chicken flavor that you love but vegetarian style, served on Cauliflower!

  • Author: Shawn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Asian


  • 1 large head of cauliflower, cut into bite sized pieces
  • 2 tsp sesame oil
  • 1 egg
  • 1/3 cup corn starch
  • 3 tbsp soy sauce
  • 1 tsp minced ginger
  • 2 cloves garlic, finely minced
  • 2 to 3 tbsp canola oil

For the Sauce:

  • 1 tsp fresh orange zest
  • 1 tbsp fresh orange juice
  • 2 tbsp soy sauce
  • 2 tbsp water
  • 1/4 cup sugar
  • 1/4 cup rice wine vinegar (or dry sherry)
  • 1/4 cup vegetable broth
  • 2 tbsp corn starch


  • 2 tbsp sliced green onions
  • toasted sesame seeds


  1. In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and corn starch until a thin batter forms. Toss in the cauliflower and let sit while you make the sauce, tossing every few minutes to coat all pieces.
  2. In a small bowl whisk together all the ingredients for the sauce except the broth and corn starch. Combine the broth an corn starch in a separate small bowl and whisk till no more clumps. Combine with the other sauce ingredients. Set aside.
  3. Heat a large wok over medium high heat, add 2 tbsp of canola oil and begin to fry the cauliflower on all sides, in batches, making sure not to crowd the pan (approximately 1-2 minutes per side). Once all the cauliflower is all cooked remove any excess oil from pan and wipe clean.
  4. Return pan to heat and add 1 tsp of oil. Add the ginger and garlic to pan and stir, cooking for 30 seconds, until very fragrant. Pour in the sauce and stir constantly until it begins to thicken. Remove from heat and gently toss in the cauliflower, turning to coat evenly. Garnish with green onions and toasted sesame seeds if desired. Serve immediately. Enjoy!

Keywords: cauliflower, orange, stir fry

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
42 Responses
  1. Divya

    Hello Shawn! I have discovered your blog only yesterday, and I am totally loving it. The variety and ease of recipes look great and I am going to try quite a few from here, I promise you (I love to cook too).
    My question about your recipe, this one in particular, is that the soy sauce you are using, is it light soy sauce, or the dark one?
    The consistency and taste is so different between the two that I don’t want to use the wrong one and ruin the taste!
    Please let me know, I will be looking forward to your reply. Thanks! 🙂

  2. I’m a vegetarian, so I omitted the egg and just added a little more canola oil to the coating. It’s such a great recipe! My husband and mom who are both meat eaters as well absolutely loved it too! Thank you for sharing this recipe!

  3. Gibby Orozco

    I’m writing this comment as I’m eating the orange chicken cauliflower lol! I had to come back and write that this recipe is ABSOLUTELY DELICIOUS!!

  4. Adrienne

    I have made this four times already and my vegetarian friends love it and my meat eaters love it and even the guys asked for seconds. No one will miss the meat in this dish. The orange zest and the ginger add great flavor. I serve it with coconut rice and it complements the orange chicken/cauliflower very well. To make the coconut rice use 1 1/4 cup of Jasmine rice,3/4 cup of water, 1 can of Polar Coconut milk and 1/2 tsp of salt. Boil, cover and simmer on low for 25 mins. Enjoy!!

  5. Max

    Looks yummy! I would give it a try but I think it is ridiculous to call cauliflower chicken. I love cauliflower and I love chicken and I would never need my cauliflower to taste like chicken nor would I think any vegetarians would care either. Silly name for a tasty dish. Smh.

  6. Nancy

    Just made this tonight and it was amazing! I threw in a good shake of red pepper flakes, but the rest was as written. Thank you!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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