Share-
Course
Main
-
Prep time
10 mins
-
cook time
35 mins
-
servings
2
-
Author
product used in the recipe
-
1
Preheat oven to 425°F.
-
2
Steam cauliflower for 6 mins.
-
3
Meanwhile, combine flour, water, salt, and pepper into a large bowl. The batter should be thick but still drip slowly off a spoon - you may need to add more water, 1 tbsp at a time.
-
4
Coat a baking sheet with 1 tbsp of safflower oil. Add cauliflower to batter in small batches, stirring to coat. Remove cauliflower and allow excess batter to drip back into the bowl. Add battered cauliflower to baking sheet.
-
5
Bake cauliflower in oven on middle rack. After 15 mins, flip each piece and lightly baste with remaining safflower oil. Bake for another 10 mins.
-
6
Meanwhile, combine garlic, ginger, orange juice, maple syrup, tamari, rice vinegar, and red chili flakes in a small saucepan. In a separate bowl, mix cornstarch with 1 tbsp of water until well combined, then add to saucepan and simmer, stirring frequently, until sauce has reduced.
-
7
Steam asparagus for 3-5 mins. Set aside.
-
8
Remove cauliflower from oven when it has a browned crust and drizzle with orange sauce until fully coated. Return baking sheet to oven and bake until sauce is sticky, and cauliflower is crispy (~6-8 mins).
-
9
Prepare rice per directions on package.
-
10
Serve cauliflower immediately over the rice and add the steamed asparagus. Garnish with sliced scallions and sesame seeds, as preferred.
product used in the recipe
Instruction video
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.