Author: Gay Van Beek for Canterbury Cottage Designs
For the Cauliflower:
Fresh cauliflowercut into bite-sized pieces (approx. 3-4 cups)
1Tablespoonlow sodium soy sauce or tamari
1 1/2cupsPanko bread crumbs –click here for gluten free
Paprikasalt and pepper
For the Orange Sauce:
1/4teaspoonfresh minced ginger
1/4teaspoonred pepper flakesmore if you like it spicey
1/4cupdistilled white vinegar
1/2cuplight brown sugar
1scallion sliced thin for garnish
First, let’s marinade the cauliflower. Add 1 Tablespoon tamari, 1 Tablespoon orange juice and 1 teaspoon grated orange zest to a baking dish. Add bite-sized cauliflower florets to the pan and mix together so that each piece has a bit of marinade on it. Let sit for about 30 minutes.
Next, prepare the cauliflower for air-frying:
Line up three shallow bowls and add flour to the first, eggs to the second and panko to the last one. Add a generous pinch of paprika, salt and pepper to the flour and panko, mix well. Dip each floret first in the flour (shake off the excess), then the eggs (let excess drip off over the bowl), then the panko. Make sure to cover all the nooks and crannies with the panko. Place on a wire rack.
Air fry on 375 degrees for 20-30 minutes, or until the outside starts to turn golden and the inside is soft. Check your air fryer directions for best results.
Let's make the orange sauce. Spray a medium-sized skillet with cooking spray. Add garlic, ginger and red pepper flakes, stir over low heat until garlic is fragrant, about 2 minutes.
Add orange juice, sugar, vinegar and soy sauce.
Cook for one minute on high until it comes to a boil.
In a small bowl whisk cornstarch with some of the hot liquid from the skillet until the cornstarch is dissolved, then add back to the sauce.
Cook for about 2-3 minutes until the sauce thickens.
Toss in roasted cauliflower florets and mix until all are coated.
Serve over rice and garnish with scallions or sesame seeds.