Orange Cauliflower Bowls

https://damndelicious.net/2019/03/04/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.