Crispy Orange Cauliflower

Instructions

1. Prep the Batter:In a large bowl, whisk together flour, water (or milk), salt, garlic powder, and black pepper until smooth.

2. Add the cauliflower florets into the batter. Gently fold to coat all florets completely.In a separate shallow bowl, pour out the panko breadcrumbs.

3. Coat the Cauliflower:One at a time, lift each battered floret, let the excess drip off, then roll it in the panko to coat thoroughly.

4. Bake or Air Fry:To Bake:

5. Preheat oven to 425°F (220°C).

6. Line a baking sheet with parchment paper or use a lightly greased wire rack.

7. Place coated florets in a single layer.

8. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.

9. To Air Fry:

10. Preheat air fryer to 400°F (200°C) for 3 minutes.

11. Place florets in a single layer in the basket (work in batches if needed).

12. Air fry for 12–15 minutes, shaking halfway through, until crispy and browned.

13. Make the Orange Sauce:In a small saucepan, heat 2 teaspoons oil over medium heat.

14. Add the broken dried red chilies first and sauté for about 20 seconds until fragrant (don’t burn them!).

15. Add the minced garlic and grated ginger next. Sauté for another 30 seconds until aromatic.

16. Pour in the orange juice, soy sauce, rice vinegar, and sugar.

17. Bring the mixture to a light boil, stirring occasionally.

18. In a small bowl, mix cornstarch and water to make a slurry.

19. Stir the slurry into the boiling sauce and cook for 1–2 minutes, until it thickens into a glossy, sticky glaze.

20. Turn off the heat once thickened.