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¾ cup all-purpose flour or gluten-free flour
1 teaspoon garlic powder
½ teaspoon sea salt
1 cup plain unsweetened soy milk or other nondairy milk
1 small head cauliflower, cut into bite-size pieces
Cooking oil spray
1 tablespoon avocado oil or coconut oil
2 tablespoons minced fresh ginger
3 garlic cloves, minced
1 cup freshly squeezed orange juice (2 to 3 oranges)
⅓ cup soy sauce or tamari
3 tablespoons rice vinegar
3 large Medjool dates, pitted
1½ tablespoons cornstarch
Sliced scallions and white and black sesame seeds (optional), for garnish
Instructions
Prepare the cauliflower bites: In a large bowl, whisk together the flour, garlic powder and salt, then whisk in the soy milk until well blended. Add the cauliflower pieces to the mixture and stir to thoroughly coat.
Heat the air fryer to 350 degrees. Line the bottom of the preheated air fryer basket with parchment paper (see Tip).
Remove the cauliflower from the batter and shake off any excess before placing the cauliflower into the air fryer in an even layer (depending on the size of your air fryer, you may need to cook the cauliflower in batches). Keep about ½ inch of space between the pieces. Spray the tops of the cauliflower with oil. Cook for 15 to 20 minutes, until crispy and golden.
Meanwhile, prepare the orange sauce: In a saucepan, heat the oil over medium. Add the ginger and garlic and cook until fragrant and slightly golden, about 1 minute. Add the orange juice, soy sauce, rice vinegar and dates. Bring to a simmer and cook for 5 minutes.
Meanwhile, in a small bowl, stir the cornstarch into ¼ cup water until dissolved.
Remove the sauce from the heat and stir in the cornstarch mixture until the sauce begins to thicken, about 1 minute. Allow the sauce to cool for a bit, then transfer it to a blender and blend until smooth.
Ingredients
¾ cup all-purpose flour or gluten-free flour
1 teaspoon garlic powder
½ teaspoon sea salt
1 cup plain unsweetened soy milk or other nondairy milk
1 small head cauliflower, cut into bite-size pieces
Cooking oil spray
1 tablespoon avocado oil or coconut oil
2 tablespoons minced fresh ginger
3 garlic cloves, minced
1 cup freshly squeezed orange juice (2 to 3 oranges)
⅓ cup soy sauce or tamari
3 tablespoons rice vinegar
3 large Medjool dates, pitted
1½ tablespoons cornstarch
Sliced scallions and white and black sesame seeds (optional), for garnish