Orange Sesame Cauliflower

We had lunch in a new restaurant in our small town in Colorado. The menu was very diverse, offering Chinese, Japanese, Thai and Filipino dishes. I told them I was Vegetarian and they recommended the Asian Orange Sesame Cauliflower. It's comparable to Orange Sesame Chicken. It was absolutely delicious and it was the inspiration for me to write this post and the recipe.

Orange Sesame Cauliflower

Here's what you'll need:
A Deep Cast Iron Dutch Oven or Chicken Fryer for Frying.
An Oil Thermometer.

1 Large Cauliflower, cut into florets.
2/3 C Water + 1 TBS, divided
1/3 C Cornstarch + 1 tsp, divided.
1/3 C Flour
3 TBS Vegetable Oil, divided. (+ Vegetable Oil for Frying, see below)
2 TBS Sesame Seeds ( + additional for Garnish)
4 Garlic Cloves, minced
1/4 C Sliced Green Onions (+additional for Garnish)
1 Large Navel Orange, Zest and Juice. (at least 1/4 C of Juice)
2 TBS Soy Sauce
2 TBS Vinegar
1 tsp Brown Sugar
Vegetable Oil for Frying, deep enough to cover the Florets.

In a Mixing Bowl:
2/3 C Water
1/3 C Cornstarch
Flour
Sesame Seeds
1 TBS Oil
Whisk well.
Set aside.

In a Sauce pan on Medium Heat:
Remaining 2 TBS Oil.
Garlic
Onion
Orange Zest
Orange Juice
Soy Sauce
Brown Sugar
Vinegar
Bring to a slight Boil.
Reduce heat to a low simmer.

In a small bowl, add 1 TBS of Water to 1 TBS Cornstarch.
Stir until dissolved.
Whisk this into the Saucepan mixture.
Reduce Heat to a very Low Simmer .
Remove from Heat and Set Aside.

In a Cast Iron Dutch Oven or Deep Cast Iron Skillet:
Vegetable Oil
Heat to 375 Degrees

Coat each Floret in the Flour Mixture.
Gently drop them into the Oil.
Fry until Golden Brown. (3 minutes)
Remove to a Sheet Pan line with Paper Towels.

When all of the Florets have been Fried:
Increase Oil to 385 degrees.
Fry them again for 30 seconds.
Drain once more on the Sheet Pan.
Transfer to a Serving Bowl.
Drizzle evenly with the Warm Sauce.

Garnish with Sesame Seeds and Green Onion Slices.

Enjoy!
Peace in the Kitchen!