This recipe by Cara Reed of ForkandBeans.com really is too good to be true. But it is true: it delivers on every promise its name insinuates. With everything from the tenderness of the cooked cauliflower, its crispy skin, and the authentic taste of the sauce, you don't even notice the fact that this is supposed to be a vegan substitute for a beloved Mandarin chicken recipe.
Now, I'm not one of those "vegan, gluten free" eaters. I do not have a gluten allergy (although I did attempt the light version of the gluten-free thing for a year or so with some success) and I eat my fair share of meat. However, my fiancé is constantly hounding me for scrumptious healthy recipes, and so on one rainy Sunday afternoon, this beautiful image was drawn up from my Pinterest food board. Its visual promise of all the flavor and crispiness I love from Chinese orange chicken, in vegetable form, was too much to resist.
And man, oh man, am I glad that I gave this recipe a try! You can't even tell that its gluten free (in the interest of full disclosure I used regular flour I had on hand for the batter instead of purchasing gluten-free flour), and you don't even miss the chicken. Next time I have company over I'm going to do a little experiment and not mention that its cauliflower and see what their reaction is.
So next time you're craving your usual mall food court Chinese food fix, give this cauliflower recipe a try. Once paired with your favorite rice, you've got your next Meatless Monday dinner stocked and loaded!