Vegan Orange Glazed Sesame Cauliflower

Orange glazed sesame cauliflower with sautéed baby bok choy and steamed white rice.

For the Cauliflower:
1 head of cauliflower

1 tablespoon soy sauce

1 tablespoon mirin (sweet cooking wine)

1 teaspoon freshly grated ginger

1/4 teaspoon sesame oil

1 tablespoon orange zest

1/2 cup potato or corn starch

Vegetable oil for frying

Break the cauliflower into bite sized florets. Steam for 5 minutes. Whisk together the soy sauce, mirin, ginger, sesame oil, and orange zest. Place the warm steamed cauliflower into the marinade. Let the cauliflower marinate for about 15 minutes. Remove from marinade and coat the cauliflower with the potato or cornstarch, starting with 1/4 cup. Adding more if you want a thicker coating.

Heat 1/2 inch of vegetable oil in a frying pan until nice and hot. Cook the cauliflower in a single layer on both sides till crisp and golden brown, working in about 3 batches.

For the sauce:

2/3 cup orange juice

1/3 cup orange marmalade

2 teaspoons potato or corn starch

1/2 teaspoon salt 

1/2 teaspoon white sesame seeds

1/2 teaspoon black sesame seeds

1 tablespoon chopped scallions

In a small sauce pan, combine the orange juice, orange marmalade, hot sauce, salt and starch. Bring to a boil and cook until thickened. Add in the sesame seeds and scallions

Toss the cooked cauliflower with the orange glaze and serve with sauteed baby bok choy and steamed white rice.