I’d like to take a moment to talk about my love of Chinese food. The delicious combos of veggies, rice, and spicy sauces, the excitement of cracking open a fortune cookie, the fact that no matter where you are it’s nearby – it’s all just amazing.
Since giving up meat in March, I’ve started branching out from my typical order of chicken and broccoli to dishes like Eggplant Delight and Vegetarian’s Paradise. I’ve also been experimenting with new at-home Chinese-inspired recipes, like this Orange “Chicken.”
This is one of the few non-dessert recipes from Chocolate Covered Katie. It’s so much healthier than the oil-fried crispy chicken you get from the Chinese place on the corner, and it’s delicious.
I wanted to make the popcorn cauliflower, so I went ahead and followed Chocolate Covered Katie’s recipe for breading it. Honestly, I found the breading process to be messy and unnecessary. I think the cauliflower would have been just as good baked plain and then broiled until slightly crispy on it’s own. Next time.
Otherwise, the baked cauliflower has a surprisingly soft texture, the sauce is perfectly tangy and easy to make, and some extra steamed veggies and brown rice help round out the dish.
What’s your favorite Chinese dish? Ever tried to recreate it in your own kitchen?