Orange Cauliflower

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• 1 each small head (up to 2 lbs, or 900 g) cauliflower (, cut into 1” (2.5 cm) florets)
  Ingredient note

  Source: 1 small head (up to 2 lbs, or 900 g) cauliflower (, cut into 1” (2.5 cm) florets)
• 1/4 teaspoon + 1/4 teaspoon salt
  Ingredient note

  Source: 1/4 teaspoon salt; Source: 1/4 teaspoon salt
• 2 tablespoons almond milk (or other plant-based milk; Footnote 1)
  Ingredient note

  Source: 2 tablespoons almond milk (or other plant-based milk; Footnote 1)
• 1 tablespoon + 1/3 cup peanut oil (or vegetable oil)
  Ingredient note

  Source: 1 tablespoon peanut oil (or vegetable oil); Source: 1/3 cup (80 ml) peanut oil (or vegetable oil)
• 1/2 cup + 1 tablespoon cornstarch
  Ingredient note

  Source: 1/2 cup (65 g) cornstarch; Source: 1 tablespoon cornstarch
• 1/4 cup freshly squeezed mandarin orange juice (*Footnote 2)
  Ingredient note

  Source: 1/4 cup (60 ml) freshly squeezed mandarin orange juice (*Footnote 2)
• 1 tablespoon mandarin orange peel (, thinly sliced)
  Ingredient note

  Source: 1 tablespoon mandarin orange peel (, thinly sliced)
• 3 tablespoons rice vinegar
  Ingredient note

  Source: 3 tablespoons rice vinegar
• 1 tablespoon light soy sauce (or soy sauce)
  Ingredient note

  Source: 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon Shaoxing wine
  Ingredient note

  Source: 1 tablespoon Shaoxing wine
• 2 tablespoons sugar
  Ingredient note

  Source: 2 tablespoons sugar
• 3 each green onions (, sliced)
  Ingredient note

  Source: 3 green onions (, sliced)
• 3 cloves garlic (, minced)
  Ingredient note

  Source: 3 cloves garlic (, minced)

1. Place the cauliflower in a large bowl and sprinkle with the table salt. Gently mix a few times. Let stand for 15 to 20 minutes to marinate while you prepare the other ingredients.
2. In a medium bowl, combine the orange peel, orange juice, vinegar, soy sauce, wine, sugar, 1 tablespoon of the cornstarch, and fine sea salt for the sauce. Stir until the cornstarch is dissolved.
3. Right before cooking, use paper towels to dry off any excess moisture from the cauliflower. Add the almond milk and vegetable oil to the cauliflower and mix a few times. Add the 1/2 cup cornstarch and stir gently until all the cauliflower is coated with a thin layer of starch.
4. In a large skillet, heat the peanut oil over medium-high heat until hot. Add the cauliflower pieces, one at a time, without overlapping; you may need to cook in two batches. Let cook undisturbed until the bottoms turn golden, 2 minutes or so. Flip over and cook the other sides until golden, reducing the heat to medium or medium-low if the oil starts to splatter. Transfer the cauliflower to a large plate and let cool for 2 to 3 minutes to crisp up the crust.
5. There should be 1 to 2 tablespoons of oil left in the pan; if there is more, wipe off the excess oil with a few layers of paper towels. Turn the heat to medium and add the white parts of the scallions and the garlic to the pan, stirring a few times until fragrant. Stir the sauce again to make sure the cornstarch is dissolved, then pour it into the pan. Cook and stir until the sauce thickens. Add the cauliflower back into the pan and stir to coat with the sauce.
6. Transfer the contents of the pan to a large plate, top with the green parts of the scallions, and serve hot.