1 sm. head of cauliflower, cut into small florets
For Flour Mixture:1 Tbsp. flaxseed meal + 2 Tbsp. water, allow to sit until thickens
1/3 c. water
1/3 c. corn starch
1/4 c. gluten-free flour
1 tsp. Blood Orange Olive Oil
3-4 garlic cloves, thinly sliced
6 green onions, thinly sliced
For the Orange Sauce:
1 tsp. Blood Orange Olive Oil
2 Tbsp. gluten-free soy sauce
2 Tbsp. rice wine vinegar
1/4 c. orange juice
1 tsp. corn starch
1 tsp. brown sugar
Whisk together the flour mixture until a nice batter is formed (shouldn't be too thick, more like thin waffle batter consistency).
Heat up a skillet with 1/2 cup Blood Orange Olive oil on medium-high heat. Make sure it has been properly heated. Dip each small floret into the batter until covered. Fry in oil until completely browned and allow to drain on a paper towel-lined plate.
In a clean skillet, heat the oil and garlic for 1 minute. Add green onions and orange juice. Cook another 1 minute. Add soy sauce and vinegar and bring to a boil. Toss the crispy cauliflower into the skillet and coat thoroughly. In that same skillet, throw in the remainder of the ingredients for the Orange Sauce and bring to a boil for just 1 minute, stirring constantly. Plate orange cauliflower on a bed of rice and drizzle with sauce.
