Chinese-American · main

Crispy Orange Cauliflower Bowl

Crispy Orange Cauliflower Bowl reads citrus 6.9, fruity 5.8 and sweetness 5.2 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.7 / 10
• Sweet & Fruity — 7.3 / 10
• Sour & Bright — 8.0 / 10
• Bitter & Earthy — 1.0 / 10
• Rich & Fat — 3.0 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Citrus 6.9 · Fruity 5.8 · Sweetness 5.2 · Salinity 4.9 · Umami 4.8 · Allium 4.0 · Sourness 3.7 · Richness 2.8 · Funk & Ferment 2.7 · Floral 2.2 · Warm Spice 2.2 · Herbaceous 2.2 · Bitterness 0.9 · Heat 0.8 · Earthy 0.8 · Nutty 0.7

What's in it (17)

• long-grain white rice — 177 g
• head cauliflower — 907 g
• cornstarch — 177 g
• all-purpose flour — 60 g
• cold water — 237 g
• salt — 5 g
• black pepper — 3 g
• vegetable oil — 218 g
• orange juice — 177 g
• orange zest — 15 g
• soy sauce — 44 g
• brown sugar — 38 g
• rice wine vinegar — 22 g
• garlic — 9 g
• ginger — 15 g
• scallions — 200 g
• water — 414 g

Time & effort: about 28 min · effort: involved

Nutrition (per 100 g, engine-estimated): 92.9 kcal, 1.8 g protein, 1.3 g fat, 18.3 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Rinse the rice under cold water until it runs clear, then combine with 1 3/4 cups water in a medium saucepan. Bring to a boil, cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, 15-18 minutes. Remove from the heat and let stand, covered, 5 minutes, then fluff with a fork.
2. While the rice cooks, cut the cauliflower into 1 1/2-inch florets and pat very dry with a towel -- dry florets are what let the batter crisp instead of steam.
3. In a large bowl, whisk together 1/2 cup of the cornstarch, the flour, 3/4 cup of the cold water, the salt, and the pepper until smooth and the consistency of pancake batter; whisk in a splash more water if it's thicker than that.
4. Add the cauliflower florets to the batter and turn to coat each piece completely.
5. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350 F (a drop of batter should sizzle on contact). Working in two batches so the pan isn't crowded, lift the cauliflower from the batter letting excess drip off, lower into the oil, and pan-fry until deeply golden and crisp on all sides, 4-5 minutes per batch, turning halfway. Transfer to a wire rack, not paper towels, which trap steam and soften the crust.
6. Wipe out the skillet. Add the orange juice, orange zest, soy sauce, brown sugar, rice vinegar, garlic, and ginger; bring to a simmer over medium heat and cook, stirring occasionally, until the sugar dissolves and the sauce smells fragrant, about 3 minutes.
7. Whisk the remaining 1/4 cup cornstarch with the remaining 1/4 cup cold water to make a slurry, then stir it into the simmering sauce. Cook, stirring constantly, until the sauce turns glossy and thick enough to coat the back of a spoon, 1-2 minutes.
8. Add the crispy cauliflower to the sauce and toss gently and quickly, just until every piece is glazed -- over-tossing or lingering in the hot sauce will soften the crust, so move fast.
9. Divide the rice among four bowls, top with the glazed cauliflower, and scatter with the scallions. Serve right away, while the cauliflower is still crackling.

Dishes with a similar flavor shape

• Caribbean Pork — Caribbean
• Grilled Onion, Beef, And Sweet Potato Salad — Greek
• Beef And Broccoli Bowl — Chinese
• Skillet Orange Chicken — Chinese-American
• Crispy Orange Tofu — Chinese-American

Keep reading: what citrus, fruity, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.