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 lager or pilsner beer
• 1 head cauliflower, cut into florets
• 2 green onions, thinly sliced
• 2 teaspoons toasted sesame seeds
• 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
• 3 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 beer.

• 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.