Bursting with flavor, this unique bowl will soon become a family favorite for lunch OR dinner.
Preheat oven to 425°F.
In a large bowl, toss together cauliflower florets with flour, cayenne powder, onion powder, garlic powder, salt and black pepper. In a small bowl, dip each floret in beaten eggs and then roll in breadcrumbs until well coated. Arrange on a parchment paper-lined baking sheet, spacing about 1-inch apart.
Bake cauliflower on middle rack for 20 to 25 mins or until cauliflower is golden and slightly crispy. Flip florets and cook for 5 to 8 mins or until completely crispy.
Meanwhile, in a small saucepan set over medium heat, combine orange zest, orange juice, sugar, soy sauce, sriracha, sesame oil, vinegar, ginger and garlic. Cook for 2 to 3 minutes or until sugar is dissolved.
In a small bowl, whisk cornstarch and 1/4 cup of orange-soy mixture and make a slurry. Whisk back into sauce. Cook for 3 to 4 mins or until thickened; keep warm.
Heat rice according to package directions.
In a medium bowl, toss cauliflower with orange sauce until well coated. Divide rice among 2 bowls. Top with orange cauliflower. Garnish with sesame seeds and green onions.
To make this vegetarian recipe completely vegan, swap out each egg for one tablespoon of flax seeds (or 2 ½ teaspoons of ground flaxseed) and three tablespoons of water. You can also use aquafaba in place of the egg.
Alternatively, package recipe components separately in resealable containers for meal prep options or package the bowl as a grab-and-go meal in individual containers. Store refrigerated for 2 to 3 days.
For gluten free recipe substitute flour with oat flour and substitute panko with gluten-free breadcrumbs.
Did you know that there are several ways to zest an orange? Let’s take a look!
The zest of the citrus fruit is in the outside layer of the skin. A small amount of orange zest can go a long way. You want to avoid the white part as the taste becomes bitter.
The most common and effortless way to zest an orange is by using the fine side of a grater. If your recipe calls for a thicker zest, use the thicker side of the grater.
You can also freeze your zested oranges for later use if you’ve accidentally grated too much. You will need a cookie sheet and some parchment paper. First, spread your zest in a thin layer and freeze, then break up the zest and store in a ziplock bag. Frozen zest can last up to a month in the freezer.
If you find yourself without an orange and need some zest, other citrus fruits will do the trick. Lemons and limes are good substitutes,as you can see in this tasty Arroz con Leche recipe!
Both of these powders have a savory flavor and although they are not exactly the same, if you are in a pinch you could use half the amount of garlic powder in place of onion powder.
Garlic powder has a stronger taste so a little goes a long way. Onion powder on the other hand, has a unique flavor containing both sweetness and garlic hints.
Garlic powder comes from the ground and dehydrated garlic cloves , whereas onion bulbs are dried and ground to onion powder. With both of these options, adding a small amount can blend the entire flavor. These products are simple to use and have a long shelf life. If you enjoy garlic flavored dishes try this Arroz Rojo recipe.