1-Getting started with this recipe is straightforward and fun. Begin by preheating your oven to 425 degrees Fahrenheit, which helps the cauliflower crisp up nicely. Then, chop the cauliflower into medium bite-sized florets for even cooking and great texture. For the regular version, whisk the 2 large eggs in one bowl and mix the ¼ cup flour, ¾ cup breadcrumbs, and ½ teaspoon garlic powder in another.

2-Dip each cauliflower piece in the egg mixture, then coat it completely with the breadcrumb mix. Place the coated pieces on a parchment-lined baking sheet and sprinkle any extra crumbs on top. If you’re going vegan, whisk together the ⅔ cup rice flour, ¼ cup arrowroot, ½ teaspoon garlic powder, and ¾ cup plain non-dairy milk to make a batter, then toss the cauliflower in it before adding the ¾ cup breadcrumbs.

3-Put the coated cauliflower on a parchment-lined baking tray and bake for 25 minutes. Turn off the oven and let it rest inside for 5 more minutes to get that perfect crisp. While it’s baking, mince the 2 cloves garlic and sauté them in 1 tablespoon neutral oil until golden. Add the 1 cup freshly squeezed orange juice, ¼ cup brown sugar, 1 tablespoon orange zest, 3 tablespoons low sodium soy sauce or tamari, 2 teaspoons sriracha, ¼ teaspoon ground ginger, and 1 ½ tablespoons rice vinegar, then bring it to a low boil.

4-In a small bowl, mix the 1 ½ tablespoons cornstarch with 2 tablespoons water, stir it into the sauce, and simmer until it thickens. Let the cauliflower cool a bit, toss it in the sauce, and serve right away. This method works for both versions and makes about 4 servings, each with 263 calories, 39g carbohydrates, 7.9g protein, 3.8g fat, 1.4g fiber, and 18g sugar.