Orange Cauliflower

Directions

1. Place the cauliflower pieces, rice flour, baking powder, salt and pepper into a small mixing bowl and toss to incorporate. Do not discard any excess flour.
2. Add the rice flour batter into the bowl and fold to incorporate.
3. Fry the cauliflower pieces at 350 degrees until golden brown and crispy (approx. 4-5 mins.). Drain and transfer to a plate lined with paper towels.
4. Heat the canola oil to a sizzle in a sauté pan. Add the snow peas, shiitake mushrooms and carrots and sauté (1 min.), tossing frequently. Add the zucchini, toss and cook until heated through.
5. Remove from the heat and add the soy sauce, tossing to incorporate.
6. Mound the steamed white rice into the center of 2 bowls.
7. Add the orange sauce into the sauté pan and add the cauliflower pieces then toss to incorporate.
8. Mound the cauliflower onto the rice, then evenly pour the vegetables and sauce over the cauliflower and rice.
9. Zest the orange evenly over the cauliflower and vegetables.
10. Sprinkle the red jalapeño and chopped parsley evenly over the cauliflower and vegetables.

Orange Sauce

1. Pour the seasoned rice vinegar, water, orange juice, soy sauce, hoisin sauce, red chili flake and turbinado sugar into a saucepot and set over medium-high heat, stirring to incorporate with a whisk. Bring to a boil.
2. Place the cornstarch and cold water into a mixing bowl, stirring to incorporate and dissolve.
3. Slowly pour the cornstarch solution into the pot, stirring to incorporate and avoid lumps. Cook until the mixture has returned to a boil and thickened. Remove from the heat.
4. Transfer into a storage container and allow to cool under refrigeration and store.