ORANGE CAULIFLOWER BOWLS

These were tasty and I'm cheap, so I'm always up for replacing meat haha.

ORANGE CAULIFLOWER BOWLS

INGREDIENTS:

• 1 cup basmati rice
• 3 cups vegetable oil
• 1 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 large egg, beaten
• 1/2 cup lchicken broth
• 1 head cauliflower, cut into florets
• 2 green onions, thinly sliced
• 2 teaspoons toasted sesame seeds

FOR THE SAUCE

• 1/2 cup chicken stock
• 1/4 cup freshly squeezed orange juice
• 3 tablespoons sugar
• 3 tablespoons rice wine vinegar
• 2 tablespoons reduced sodium soy sauce
• 1-2 cloves garlic, minced
• 2 teaspoons orange zest
• 2 teaspoons Sriracha, or more, to taste
• 1/4 teaspoon ground ginger
• 1 tablespoon cornstarch

DIRECTIONS:

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until temperature reaches 375 degrees F.
3. In a medium bowl, whisk together cornstarch, baking powder, salt, egg and broth.
4. Working in batches, dip cauliflower into cornstarch mixture, allowing excess to drip off.
5. Add cauliflower to the Dutch oven, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
6. In a large saucepan over medium low heat, combine chicken stock, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and cornstarch. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes. Stir in cauliflower.
7. Serve immediately with rice, garnished with green onions and sesame seeds, if desired.