The recipe takes about 20 minutes to prep and about 25 minutes of cooking time so you’ll want to start your rice first if you are serving this on a bed of rice (which I highly recommend).
1 small head of cauliflower, cut into small florets (or a package of pre-cut cauliflower)
For Flour Mixture:
1 Tbsp. flaxseed meal + 2 Tb water, allow to sit until thickens
⅓ c. water
⅓ c. corn starch
¼ c. gluten-free flour
1 tsp. oil
For the Base:
2 Tbsp. oil
3-4 garlic cloves, peeled and crushed
6 green onions, thinly sliced
For the Orange sauce:
1 tsp. oil
zest of 1 orange + juice of orange
2 Tbsp. gluten-free soy sauce
2 Tbsp. rice wine vinegar
1/4 c. orange juice
1 tsp. corn starch
1 tsp. brown sugar
1 Whisk together the flour mixture to form a medium batter (about the same consistency as waffle or pancake batter)
2 Heat up a skillet than 2 Tbsp of oil
3 Dip each small floret into the batter until covered. Fry in oil until completely browned and allow to drain on a paper towel-lined plate.
4 In a clean skillet, heat the remaining oil and garlic for 1 minute. Add green onions, orange zest and juice. Cook another 1 minute. Add soy sauce and vinegar and bring to a boil. Toss crispy cauliflower into the skillet and coat thoroughly.
5 Plate on a bed of rice.
6 In that same skillet, throw in the remainder ingredients for the Orange Sauce and bring to a boil for just 1 minute, stirring constantly. Drizzle over orange cauliflower and rice.
Makes 2 servings.
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