This is a spin on the classic Chinese takeout favorite, Orange Chicken. Rather than deep frying chicken and slathering it in a sketchy radioactive orange sauce, I opted for more natural ingredients. My version is packed with fiber from the cauliflower and garbanzo bean flour and low in sugar and sodium.
I chose to use cauliflower in this recipe, but I've made it with diced chicken for a meat eating crowd (much to their surprise the pescatarian could cook a mean chicken dish!) It works well as appetizer or served with rice, noodles, and veggies for a complete dish.
Ingredients
2 heads cauliflower, cut into pieces
1 egg beaten
Heaping 1/2 cup flour (I typically use almond or garbanzo bean flour)
Sauce:
1/4 cup coconut aminos (which is an awesome soy sauce alternative)
1 tbsp sesame oil
1/4 cup orange juice
1/3 cup water
1 tbsp sunbutter
Sriracha or chili pepper to taste
1 tbsp fresh ginger or 1 tsp ground
1-2 tbsp honey or agave
2 garlic cloves ( I use frozen puréed garlic. It comes packaged in individual cubes so I used 2)
2 tbsp arrowroot starch or add'l flour
Directions
1. Preheat oven to 425
2. Coat the cauliflower in egg and flour (easy hack: throw everything in a big plastic grocery bag and shake until coated)
3. Bake at 425 for about 45 minutes, checking and flipping once or twice
4. Blend all sauce ingredients and heat over low heat in a skillet or wok
5. Add cauliflower and cook until the sauce is thick and coats it (about 10-15 minutes)