Preparing the Cauliflower:
Begin by thoroughly washing the cauliflower. Cut it into bite-sized florets, ensuring they are uniform in size to promote even cooking. Pat the florets dry with a clean kitchen towel to remove excess moisture, which helps the batter adhere better.
Making the Batter:
In a medium-sized mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the water until the mixture is smooth and free of lumps. The batter should be thick enough to coat the cauliflower evenly without dripping excessively. Adjust the water quantity slightly if necessary.
Coating the Cauliflower:
Dip each cauliflower floret into the batter, ensuring it is fully coated. Shake off any excess batter. For efficiency, work in small batches to prevent the florets from sticking together.
Breading the Cauliflower:
In a separate bowl, mix the bread crumbs with the desiccated coconut. The coconut adds a subtle sweetness and texture to the coating. If preferred, you can use additional bread crumbs in place of the coconut. Gently roll each battered cauliflower piece in the bread crumb mixture, pressing lightly to ensure a good coating. Set the breaded florets aside on a plate.
Frying the Cauliflower:
Heat oil in a large frying pan or deep fryer to 350°F (175°C). To check if the oil is ready, drop a small piece of bread crumb into the oil; it should sizzle and rise to the surface. Fry the cauliflower florets in batches, turning them occasionally to achieve an even golden brown color. This process should take about 5-7 minutes per batch. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy cauliflower.
Draining and Cooling:
Once the florets are golden and crispy, remove them from the oil using a slotted spoon. Place them on a plate lined with paper towels to drain any excess oil. Allow them to cool slightly while you prepare the glaze.
Preparing the Orange Glaze:
In a saucepan, combine the freshly squeezed orange juice, orange zest, maple syrup, soy sauce, rice wine vinegar, and water. Stir the mixture over medium heat until it begins to simmer. The combination of ingredients creates a balanced flavor profile, with the sweetness of the orange juice and maple syrup complementing the saltiness of the soy sauce and the acidity of the vinegar.
Thickening the Glaze:
In a small bowl, mix the cornstarch with water to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly. Continue cooking until the glaze thickens to a glossy, syrupy consistency, which should take about 2-3 minutes. Be careful not to overcook, as the glaze can become too thick.
Coating the Cauliflower:
Add the fried cauliflower florets to the saucepan with the glaze. Gently toss the florets in the glaze, ensuring each piece is evenly coated. The hot glaze will adhere to the crispy coating, creating a beautiful, shiny finish.
Garnishing and Serving:
Transfer the glazed cauliflower to a serving dish. Garnish with extra orange slices and a sprinkle of sesame seeds. The orange slices add a burst of fresh citrus flavor, while the sesame seeds provide a slight crunch and nutty undertone.
Tips and Variations
Baking Option: For a healthier alternative, bake the breaded cauliflower in a preheated oven at 400°F (200°C) for 20-25 minutes or until golden and crispy. This method reduces the overall fat content without sacrificing flavor.
Spice it Up: Add a kick to the glaze by incorporating a pinch of red pepper flakes or a dash of hot sauce. This addition complements the sweetness of the glaze and adds depth to the flavor.
Coconut-Free: If you prefer a more neutral taste, omit the desiccated coconut from the breading mixture and use all bread crumbs instead.
Nutritional Information (Per Serving)
Calories: 280
Protein: 5g
Fat: 12g
Carbohydrates: 39g
Fiber: 5g
Sugar: 16g
Serving Suggestions
This Glazed Orange Cauliflower pairs beautifully with a variety of side dishes. Serve it over a bed of steamed jasmine rice or quinoa for a complete meal. For a lighter option, pair it with a simple green salad dressed with a citrus vinaigrette. The dish also works well as an appetizer or side dish at a larger meal, providing a flavorful contrast to more savory dishes.
Storage and Reheating
Store any leftover Glazed Orange Cauliflower in an airtight container in the refrigerator for up to three days. To reheat, place the cauliflower on a baking sheet and warm in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Avoid microwaving, as it can make the coating soggy.
Conclusion
Glazed Orange Cauliflower is a versatile and delicious dish that can be enjoyed as a main course or a side dish. Its unique combination of flavors and textures makes it a standout on any table. Whether you follow the recipe as is or customize it with your own twists, this dish is sure to delight your taste buds and impress your guests. Enjoy this delightful fusion dish as a flavorful addition to your culinary repertoire!
