• 1 large cauliflower, cut into florets
  • 2/3 cup water
  • 1/3 cup cornstarch, plus 1 teaspoon
  • 1/3 cup flour
  • 3 tablespoons oil
  • 2 tablespoons sesame seeds
  • 4 cloves garlic, minced
  • 1/4 cup green onions, sliced
  • 1 large orange, zest only
  • 1/4 cup orange juice, from zested orange
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 1 teaspoon brown sugar
  • vegetable Oil for frying


  • In a bowl, whisk together the water, 1/3 cup of corn starch, the flour, the sesame seeds, and 1 tablespoon of the oil. Set aside.
  • In a sauce pan, over medium heat, combine the remaining 2 tablespoons of oil, minced garlic, green onions, orange zest and juice, soy sauce, brown sugar, and vinegar. Bring to a slight boil.
  • Stir 1 tablespoon of cornstarch into 1 tablespoon of water until dissolved. Whisk into the sauce and reduce heat to a very lower simmer.
  • Next, heat the vegetable oil in a deep pot to 375 degrees. (You can also use a deep fryer if you have one.)
  • Coat each cauliflower floret in the flour mixture.
  • Carefully place each floret into the hot oil. Fry each piece until golden brown – about 3 minutes. Remove from the oil and allow to drain on a paper towel lined baking sheet.
  • Once all of the pieces are fried, increase the temperature of the oil to 385 degrees and re-fry the nuggets of cauliflower for another 30-60 seconds. This will provide a deeper colour and a better crunch. This step is completely optional!
  • Lastly, plate the cauliflower and spoon the thick, hot sauce over top. Garnish with some sesame seeds and thinly sliced green onions. Serve immediately.


If serving as a main, this dish will serve 4 people.