Baked Orange Cauliflower #healthyfood #dietketo #breakfast #food

Firm heated cauliflower pieces are covered in an orange sauce. It resembles orange chicken however with cauliflower!

Indeed, despite everything i'm making cauliflower plans. I truly love cauliflower-izing everything. I've made a few minor departure from orange chicken before, yet this is my first time supplanting the chicken with cauliflower.

The irresistible sauce, as you can envision, works brilliantly with the fresh heated brilliant cauliflower pieces that are first covered in panko bread scraps.
Baked Orange Cauliflower #healthyfood #dietketo #breakfast #food
Also try our recipe Baked Goats Cheese Rolls with Honey and Thyme #healthyfood #dietketo #breakfast #food


  •  1/2 head of cauliflower cut into bite-sized florets
  •  2  cups panko breadcrumbs Kikkoman brand preferred for even baking
  •  2 large eggs whisked
  • For the Sauce
  •  2 tbsp water
  •  1/4 cup + 2 tbsp orange juice
  •  1/4 cup granulated white sugar
  •  2 1/2 tbsp vinegar
  •  1/8 cup low-sodium soy sauce
  •  1 clove garlic minced
  •  1/4 tsp ginger minced
  •  1 tsp sriracha if you find this to be too much spice, you can replace half of it with ketchup to get the orange color without affecting flavor too much
  •  1 tsp ketchup
  •  2 tsp cornstarch + 2 tbsp water


  1. Preheat the oven to 400°F. Set aside whisked egg in a small mixing bowl. Add about 1/2 cup of panko breadcrumbs into a Ziploc bag. Line an extra-large baking sheet with parchment paper.
  2. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Set aside dipped cauliflower on a cutting board or plate, so that more excess egg has a chance to drip off. Repeat with remaining cauliflower.
  3. Take an egg dipped cauliflower and place into a bag of breadcrumbs. Seal and shake a few times until it is completely covered in breadcrumbs. Remove and place onto baking sheet. Repeat with remaining cauliflower, adding an additional 1/2 cup of breadcrumbs to the bag whenever you run out. You can do a few cauliflower at a time, but I don't recommend more than 3-4 because your cauliflower won't be as well covered in breadcrumbs.
  4. Bake for about 15-20 minutes or until coating is a dark golden brown and crunchy. 
  5. While the cauliflower is baking, make the sauce. Using a small saucepan, add all ingredients listed except the last set (1 tbsp water + 2 tsp cornstarch). Bring sauce to a low boil, stirring constantly. In a small bowl, completely dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook until sauce thickens. Drizzle sauce over cauliflower. Add fresh chopped scallions if desired.

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