1 small head cauliflower, cut into medium-sized florets
½ cup peanut oil
1 bunch asparagus, ends trimmed
2 tablespoons minced reserved green onions
1 tablespoon sesame seeds
2 large oranges, juice from both, zest from 1
2 tablespoons water
2 tablespoons gluten-free tamari
2 tablespoons rice vinegar
2 tablespoons minced green onions (white and light green parts, save the dark green for garnish)
1 tablespoon organic light brown sugar
1 tablespoon cornstarch
2 garlic cloves
salt, to taste
Combine the water, cornstarch, flour, flax, and salt. Whisk into a smooth, thick better. Let sit for 5 minutes. Toss the cauliflower in the batter and coat completely. Heat the oil in a large sauté pan over medium high heat, and pan fry the cauliflower until lightly browned and crispy. Drain pieces on a paper towel.
Pour out most of the oil, leaving a small amount to lightly sauté the asparagus for 4–5 minutes.
Combine all orange sauce ingredients in a blender, and blend until smooth. In a small pot, bring blended sauce ingredients to a boil, then reduce to a low simmer. Cook for 3–5 minutes until thick. Keep warm over very low heat, stirring occasionally so the bottom of the pan doesn’t burn.
Toss the cauliflower in the orange sauce and serve over asparagus. Garnish with green onions and sesame seeds.
Carly has been vegan since 2000; she is a wife, mother and professional baker raising her vegan family in Portland, Oregon. Her favorite foods include Ethiopian and anything with peanut butter. You can find more of Carly’s recipes at A Profound Hatred of Meat.