YOUR CURE FOR ACTIVEWEAR ENVY

Cardio Couture was created as a place to be inspired by your favorite Celebrity trainer Autumn Calabrese, who I have been styling for the last 6 years. It has now grown into soo much more. Find style trends, beauty faves, recipes, and healthy travel tips to live YOUR BEST LIFE.

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Crispy Orange Cauliflower Stir Fry Bowl



Always count me in if you are ordering Chinese takeout, sorry LFO but “Chinese food” doesn’t make me sick- instead it makes me HAPPY! One of my all time go-to Chinese takeout orders is Crispy Orange Chicken. The sweet and savory sauce that is rich, golden perfection.


Sonce I no longer can eat chicken, I don’t frequent Chinese food that much plus if we are being honest? It’s really NOT that good for you! Packed with MSG and sodium, enough to inflate your belly for months.


I has a craving for Orange Chicken this week and it was that very moment that I decided, let me make this vegan style and use a veggie instead. I’ve already made Buffalo Cauliflower Bites for Super Bowl so this couldn’t be much different, right?


I knew I wanted minimal infredients ND they needed to be as clean as possible- and wah-la! I nailed it! This takes less time than it takes for UberEats to make and deliver your food —and the best part? You know what is in your food!


Points if you order those paper takeout containers from Amazon because I didn’t have time but next time totally am doing it!



INGREDIENTS


For The Cauliflower:

1 medium Cauliflower Head, broken into small bite-size florets

1/2 c. Unsweetened Coconut Milk

1/4 c. Tapioca Flour

1/2 tsp Garlic Powder

Pinch of salt

1 c. Siete Foods Sea Salt Grain-free chips OR Panko breadcrumbs

Avocado Oil Spray




For the Sauce:

1/2 c. Orange Juice, fresh is best

1 tbsp Grade A Maple Syrup

1 tbsp Rice wine vinegar

2 tbsp Tamari or soy sauce

1/2 tsp garlic powder

1/4 tsp ginger minced

1 tsp hot sauce

2 tsp cornstarch + 2 tbsp water


Rest of the Dish

Stirfry Veggies

Rice


INSTRUCTIONS


In a small bowl, add coconut milk, flour, salt and garlic powder and whisk.


Add cauliflower florets to the bowl. Gently toss until coated.


Add chips to large ziploc baggie, smash until they are tiny crumbs. Season with a pinch of salt and garlic powder.


Gently shake off excess batter from cauliflower and place 2-3 cauliflower florets at a time into crumbs bag. Shake. Repeat til all florets are coated completely.


Place in air fryer 15 min at 380F or under golden brown.


While cauliflower is in airfryer, assemble sauce.


In a medium saucepan, add all ingredients listed for sauce, except the 2 tsp cornstarch & water.


Whisk together and bring to a gently rolling boil. Reduce heat to low.


Add cornstarch slurry (combine cornstarch and water, whisk before adding).


Whisk until cornstarch is smoothly blended into sauce.


Bring to a gently boil, whisking until smooth.


Remove from heat to thicken.


Heat stirfry veggies in a medium frying pan with extra virgin olive oil.


Cook rice.


In a bowl, assemble:


Rice

Veggies

Crispy Cauliflower

Spoon Orange Sauce


Garnish with sesame seeds or Everything But The Bagel seasoning. Enjoy!


To watch me make it, check out IGTV. If you make this- tag @cardiocouture!

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