Chili Orange Cauliflower

Chili Orange Cauliflower

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1
Author Connie Veneracion


  • 1/4 cup freshly-squeezed orange juice (I used Mandarin oranges)
  • 1 tablespoon rice wine vinegar
  • 1/4 cup white sugar
  • 1 to 2 bird's eye chilies finely sliced
  • salt
  • cooking oil for frying
  • 1/2 cup tapioca (or corn or potato) starch
  • 1/4 cup flour
  • pepper
  • 1 and 1/2 cups cauliflower florets
  • sliced scallions to garnish
  • toasted sesame seeds to garnish


  • Make the orange sauce. In a saucepan, boil the orange juice, rice wine vinegar, sugar, chilies and a generous pinch of salt. Keep the pan uncovered. The mixture should boil gently over medium heat so that it reduces by half without scorching.
  • At the end of ten minutes, the sauce should be slightly thickened. Don't wait for it to turn too thick before removing from the heat. The orange sauce will continue to thicken as it cools.
  • In a wok or frying pan, start heating enough cooking oil to reach a depth of about two inches.
  • Make the batter. Mix the starch, flour, two generous pinches each of salt and pepper, and enough iced water to make a batter slightly thicker than pancake batter.
  • Throw the cauliflower florets into the batter and mix to coat each piece well.
  • Drop the battered cauliflower florets one by one into the hot oil. Cook until crisp and lightly browned along the edges. Scoop out and drain the excess oil (a kitchen spider is useful).
  • Chili Orange Cauliflower
  • Arrange the cauliflower florets on a plate. Drizzle the orange sauce over them. Sprinkle with sliced scallions and toasted sesame seeds.
  • Serve the chili orange cauliflower at once.