Kirbie's Cravings

Baked Orange Cauliflower

a close-up photo of chopsticks holding a piece of baked orange cauliflower
Crispy baked cauliflower pieces are coated in an orange sauce. It’s like orange chicken but with cauliflower instead!
a close-up photo of baked orange cauliflower on a white dish
Yes, I’m still making cauliflower recipes. I really love cauliflower-izing everything. I’ve made several variations on orange chicken in the past, but this is my first time replacing the chicken with cauliflower.

The addicting sauce, as you can imagine, works wonderfully with the crispy baked golden cauliflower pieces that are first coated in panko bread crumbs.
a photo showing a pair of chopsticks holding a piece of baked orange cauliflower
Love love how this turned out and hope you will too!

If you love orange sauce, check out my other orange chicken variations. You can also check out my cauliflower recipe collection.

Baked Orange Cauliflower

Baked Orange Cauliflower

Servings: 2
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Appetizer, Main Course
Cuisine: Chinese
Crispy baked cauliflower pieces are coated in an orange sauce. It's like orange chicken but with cauliflower instead!
4.94 from 15 votes


  • 1/2 head of cauliflower cut into bite-sized florets
  • cups panko breadcrumbs Kikkoman brand preferred for even baking
  • 2 large eggs whisked

For the Sauce

  • 2 tbsp water
  • 1/4 cup + 2 tbsp orange juice
  • 1/4 cup granulated white sugar
  • 2 1/2 tbsp vinegar
  • 1/8 cup low-sodium soy sauce
  • 1 clove garlic minced
  • 1/4 tsp ginger minced
  • 1 tsp sriracha if you find this to be too much spice, you can replace half of it with ketchup to get the orange color without affecting flavor too much
  • 1 tsp ketchup
  • 2 tsp cornstarch + 2 tbsp water


  • Preheat the oven to 400°F. Set aside whisked egg in a small mixing bowl. Add about 1/2 cup of panko breadcrumbs into a Ziploc bag. Line an extra-large baking sheet with parchment paper.
  • Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Set aside dipped cauliflower on a cutting board or plate, so that more excess egg has a chance to drip off. Repeat with remaining cauliflower.
  • Take an egg dipped cauliflower and place into a bag of breadcrumbs. Seal and shake a few times until it is completely covered in breadcrumbs. Remove and place onto baking sheet. Repeat with remaining cauliflower, adding an additional 1/2 cup of breadcrumbs to the bag whenever you run out. You can do a few cauliflower at a time, but I don't recommend more than 3-4 because your cauliflower won't be as well covered in breadcrumbs.
  • Bake for about 15-20 minutes or until coating is a dark golden brown and crunchy. 
  • While the cauliflower is baking, make the sauce. Using a small saucepan, add all ingredients listed except the last set (1 tbsp water + 2 tsp cornstarch). Bring sauce to a low boil, stirring constantly. In a small bowl, completely dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook until sauce thickens. Drizzle sauce over cauliflower. Add fresh chopped scallions if desired.


Serving: 0.5of recipe, Calories: 382kcal, Carbohydrates: 68g, Protein: 19g, Fat: 5.3g, Saturated Fat: 1.8g, Sodium: 819.1mg, Fiber: 3.3g, Sugar: 33.1g, NET CARBS: 65g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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99 comments on “Baked Orange Cauliflower”

  1. How many servings is this recipe? 2?

  2. Amazing!!! Loved it and do did my family. Gonna use the same technique to make buffalo cauliflower.

  3. Anyone make this Vegan? Just wondering if the flax sub egg would work? Does the egg white do anything other than keep the pano on?

  4. This looks delicious and I’ve got to try it. Thank you. I’m always looking for different ways to have veggies.

  5. This is one of the best vegetarian recipes I’ve ever had! I always find that cauliflower needs cooking at a higher temperature than 400 so I cooked mine at 425. It was delicious. Thank you for this amazing recipe.

  6. Just made this and added it to my Favorite Recipes board on Pinterest! Followed the recipe and didn’t have trouble with the breadcrumbs. The tip about letting the egg mixture drip was helpful! Thanks for sharing!

  7. I tot is more economical to buy large bags of organic cauliflower. Can you substitute it for fresh in your cauliflower recipes?

  8. The first time I made this, it was VERY sweet. Next time, I only included a tablespoon of sugar and then added a little more fresh-squeezed OJ and it was PERFECT. Thanks for the recepie! 😀

  9. What can I substitute for the eggs to make this vegan??

  10. Thanks so much for sharing! Definitely a new favorite of mine! I love Asian food and the flavors but am not a fan of meat so this is perfect!

  11. Very good recipe!  My husband and 7 year old liked it.  I used 1/3 of the sriracha and used fresh squeezed oj, dried ginger, and I tripled the sauce recipe. The cauliflower baked for 30 minutes and was perfect.  Our bite size pieces were small as well.  Will definitely make again.

  12. Thank you so much for this great recipe. I followed it exactly and it turned out wonderful.

  13. I would love to make this for an upcoming potluck. Any idea on how well it holds up if made ahead of time (ie. made a few hours before eating), or warmed up?

    • This dish is best served right away because the crispy coating around the cauliflower will soften after the sauce is poured on. You could try making the dish without coating the cauliflower in panko and that would hold up better for a potluck

  14. I made this for dinner tonight and OH. MY. GOODNESS. It was amazingly delicious. I can’t wait to make it again. I will definitely be checking out your other recipes. Thank you for sharing! 

  15. I have regular white vinegar and rice wine vinegar from other asian recipes I’ve made. Does it make a difference as to which one I use?

    • Yes it does make a difference because they have different levels of acidity. This recipe uses regular white vinegar. If it’s anything beyond the common version of the ingredient, I will specify in the recipe.

  16. I’ve made this twice now and it is excellent – comparable to good restaurant orange sauce. The only tweaks I made were to sub flax eggs for the eggs, and I only used 3 tbsp sugar as the 1/4 cup was a little too sweet for me. I also used tapioca starch instead of cornstarch because it’s what I had on hand. It’s a keeper for sure!

  17. Loved this! I made it with clementine juice since that is what I had and added fine clementine zest to the sauce. Since I am a vegan I used flax seed instead of egg and it worked wonderfully. Served over brown rice with a side of sauteed swiss chard and roasted green beans. Beans, chard and cauliflower were all fresh from the garden and it was superb! Thanks for the recipe.

  18. This was AMAZING. I am a vegetarian but my husband and son are not. I think this recipe maybe have won them over. Seriously, it was amazing how close the texture was to chicken. 

  19. Even beef-eaters will love this.

  20. This looks so delicious and I can’t wait to try and make it this week for dinner! Could you please clarify though what kind of vinegar are we suppose to use? Thank you!

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