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Orange Cauliflower + Rice

Active Time: 20 minutes
Total Time: 20 minutes
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Why we love it:

Healthy, easy to make take out recipes will always have a place in our kitchen, especially when they’ve become plant based! This one is a classic - it’s colorful and satisfying. If we had a teenager, we’d recommend this as their first dinner to make alone. (Your teenagers make dinner, right?)


  • 1 cup Basmati Rice (White)
  • 12 teaspoon Kosher Salt
  • 112 cups Water (cold, divided)
  • 1 head Cauliflower
  • 1 Bell Pepper (Orange, Yellow or Red)
  • 12 Yellow Onion
  • 2 Tablespoons Canola Oil
  • 12 teaspoon Ground Ginger (or use fresh or pickled. Or omit)
  • 2 cloves Garlic (garlic powder would be ok!)
  • 1 Orange (zest and juice)
  • 1 teaspoon White Sugar
  • 14 cup Soy Sauce (or tamari)
  • 1 teaspoon Cornstarch
  • 3 Green Onions (sliced, optional)
  • 1 Tablespoon Unsalted Butter (optional)
  • 14 cup Cashews
  • 12 bunch Cilantro (optional, leaves and stems chopped, 2 generous handfuls or so)

Cooking Instructions

  • 1. RICE

    In a small pot with a tight fitting lid, combine the rice, salt and 1 ½ cups of water (for 1 cup of rice. If scaling the ratios are- ½ cup rice: ¾ cup water / 1 ½ cup rice: 2 cups water).

    Bring to a boil then stir well. Turn heat to low and cover. Steam for 15-17 minutes then turn off the heat until serving but leave the lid on.


    Chop into 1” florets. Chop up the stems and leaves too - you can use almost the entire thing. Only discard very dried out ends or yellowed leaves with holes in them.


    Dice the pepper and the onion into ½ inch squares.

  • 4. SAUTÉ

    Heat a large sauté pan over high heat and add the oil. Add the cauliflower, onions and pepper, and cook for about 2 minutes before you stir at all. After that you can stir occasionally but you want to cauliflower to stay in contact with the pan for long stretches so it browns a little.

  • 5. SAUCE

    While its sautéing, mince ginger and garlic finely. (If the ginger has thin, moist skin, you can leave it on but if its dry or thick, scrape it off with a peeler or the back of a spoon first).

    In a medium bowl, whisk together orange zest (reserve a pinch for garnish if so inclined) and juice, sugar, soy sauce, minced ginger and garlic, remaining water, and cornstarch in a small bowl.


    Wash and chop cilantro and the stems. Slice the green onions if using. Set aside


    Return the pan, and sauté until the cauliflower is just cooked though and tender - about 10 minutes total. If it’s getting too brown at any point, you can turn down the heat a bit.

    Whisk the sauce once more, so the cornstarch doesn’t settle, and pour it all in the pan. Bring to a simmer, it will thicken as it boils. Add the cashews (perhaps reserve a few for garnish, or keep it simple and add them all!). Whisk often during this time. Cook for 1 minute or until thick and glazing the veggies.

    Turn off the heat. Stir in the butter, if using.

  • 8. SERVING

    Serve scoops of rice in bowls. Spoon sauce and cauliflower over top. Garnish with a few extra cashews and zest and big pile of chopped cilantro.

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    make sure to use tamari
    just don’t add the butter
    brown rice, quinoa, noodles
    use broccoli, brussels sprouts, mushrooms or any combination
    make without cashews, try sunflower seeds, sesame seeds or pepitas for crunch
    almonds, peanuts, sesame seeds, sunflower seeds
    omit or use basil or parsley. Thinly sliced cabbage would be great. Celery leaves get it done
    use a lime, or lemon. Or, orange juice from the fridge!
    almost any vegetable you can saute will be ok here. Mushrooms? Sure! Carrots? You bet. Snap peas, asparagus, zucchini. All great.
    Add cubes or tofu, fish, or shrimp.
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