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5 from 2 votes

Baked Orange Cauliflower + Forbidden Rice

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 servings
Calories: 342.8kcal

Ingredients

  • 1 large egg for Vegan option- substitute 3 Tbsp warm water + 1 Tbsp ground flax seeds*
  • 1 cup panko crumbs
  • 1 small head of cauliflower cut into small (bite sized) florets
  • 2 Tbsp cornstarch
  • 6 Tbsp orange juice approx. juice of 1 1/2 oranges
  • ¼ cup honey for Vegan option substitute 2 Tbsp. agave
  • 2 Tbsp soy sauce low-sodium
  • 2 Tbsp rice vinegar
  • 2 tsp ketchup
  • ½ tsp sriracha more or less to taste
  • ¼ tsp minced ginger
  • 1 clove garlic minced
  • 3 cups forbidden aka black rice, cooked
  • 2 green onions sliced
  • 1 tsp sesame seeds

Instructions

For the cauliflower

  • Preheat oven to 400F. Line a baking sheet with parchment paper , set aside.
  • Set out two small bowls. In the first bowl, whisk egg. In the second bowl, add panko crumbs. Dip each bite sized cauliflower floret in egg and then dip in panko crumbs, using your fingers to gently press coating onto cauliflower. Set cauliflower on baking sheet and repeat until all cauliflower is coated. See notes below for vegan preparation.
  • Bake until cauliflower is golden brown and crunchy. (approx 15-20 min.)

For the sauce

  • Make while the cauliflower is cooking. In a small bowl whisk together corn starch plus 1 Tbsp water, set aside. In a small sauce pan mix together orange juice, honey, soy sauce, rice vinegar, ketchup, sriracha, ginger and garlic. Bring sauce to a low boil, stirring constantly. Stir in cornstarch mixture and bring to a boil again. Continue stirring until sauce has thickened. (approx 1-2 min.)
  • Warm up cooked rice if necessary, top with cauliflower and drizzle with sauce. Sprinkle with green onion slices and sesame seeds.

Notes

<span></span>Notes:
For vegan option - substitute 3 Tbsp warm water + 1 Tbsp ground flax seeds for the egg. Whisk together water and flax seed in a small bowl and dip cauliflower florets in mixture, followed by dipping in panko crumbs.
For lower calorie and lower carb option- serve cauliflower over 1 cup zucchini noodles

Nutrition

Serving: 1serving | Calories: 342.8kcal | Carbohydrates: 72.9g | Protein: 10.8g | Fat: 3.2g | Saturated Fat: 0.4g | Cholesterol: 46.5mg | Sodium: 396.3mg | Fiber: 5.1g | Sugar: 20.5g