Sorry folks, I’ve been slacking seriously. I was in Costa Rica all of last week and between the perfect weather, the beautiful beaches, the volcanoes and rain forest, I just couldn’t pull it together. I have some great things to share but more on that later… post coming soon!

Since I’m barely out of slack mode, thought I’d borrow a recipe, courtesy of; Vegan Richa.

Let me just say I made this at home a couple of  times, both with Cauliflower and Broccoli (store didn’t have any Cauliflower) and it was Delish! I did however, make my own tempura batter with flour & club soda so it wasn’t gluten free but came out great all the same.


Crispy Orange Cauliflower Recipe

Gluten, egg, and dairy-free
Serves 2
Adapted by E-how
  • 1 small head of cauliflower, cut into small florets (I used a pre-package of cauliflower bought from Trader Joe’s)
For Flour Mixture:
  1. Blend all ingredients together until a nice batter is formed (shouldn’t be too thick: think waffle batter consistency).
  2. While you are doing this, heat up a skillet with 1/2 c. oil on medium/high heat. Make sure it has been properly heated.
  3. Dip each small floret into the batter and make sure each piece is entirely covered.
  4. Fry in oil until completely browned.
  5. Allow to drain on a paper towel-lined plate.
For Orange Sauce:
  • 2 Tb oil
  • 3-4 garlic cloves, peeled and zested
  • 6 green onions, thinly sliced
  • zest of 1 orange + juice of orange
  • 2 Tb soy sauce (gluten-free)
  • 2 Tb rice wine vinegar
  1. In a clean skillet, heat oil and garlic for 1 minute.
  2. Add green onions, zest and juice. Cook another 1 minute.
  3. Add soy sauce and vinegar and bring to a boil. Toss in crispy cauliflower into the skillet and coat thoroughly. Keep on the pan briefly.
  4. Place ontop of rice.
  • 1/4 c. orange juice
  • 1 tsp corn starch
  • 1 tsp brown sugar
  1. In that same skillet, throw in the remainder ingredients and bring to a boil for just 1 minute, stirring constantly.
  2. Drizzle over orange cauliflower and rice.
  3. Garnish with green scallions, orange zest, and sesame seeds.


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