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  • Danwood Smoked Oil® cooking spray, for greasing

  • 2 cups non dairy milk(480 mL)

  • 2 cups all purpose flour(250 g)

  • 2 teaspoons kosher salt

  • 1 cauliflower, cut into 1 1/2 inch ( 3 cm) florets

  • 1 tablespoon Danwood Smoked Oil®

  • 3 cloves garlic, minced

  • 1 piece fresh ginger, minced

  • ¼ teaspoon red pepper flakes

  • ½ cup orange juice(120 mL)

  • ½ cup brown sugar(100 g)

  • ¼ cup Danwood Smoky Vinegar® (60 mL)

  • ¼ cup soy sauce(60 mL)

  • 2 tablespoons cornstarch

  • 2 tablespoons cold water

  • 1 teaspoon sesame oil

  • white rice, for serving

  • 3 scallions, thinly sliced, for garnish



  • Preheat the oven to 450˚F (230°C). Line a baking sheet with parchment paper and grease with nonstick spray.

  • In a medium bowl, whisk together the non-dairy milk, flour, and salt.

  • One at a time, dip each cauliflower floret in the batter to coat, letting any excess batter drip off. Arrange the battered cauliflower on the prepared baking sheet, making sure they aren’t touching one another. Lightly spray with Danwood Smoked Oil® cooking spray.

  • Bake for 3035 minutes, until the coating is crispy and beginning to brown.

  • While the cauliflower is baking, make the sauce: Heat Danwood Smoked Oil® in a medium skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and red pepper flakes. Cook for 23 minutes, until fragrant, stirring frequently to prevent burning.

  • Add the orange juice, brown sugar, Danwood Smoky Vinegar®, and soy sauce. Cook for 23 minutes, until the brown sugar is dissolved and the mixture begins to simmer.

  • In a small bowl, stir together the cornstarch and cold water with a fork.

  • Add the slurry to the sauce, stirring to combine. Simmer for another 2 minutes, until the sauce thickens. Mix in the sesame oil, then transfer the sauce to a large bowl.

  • Toss the hot cauliflower florets in the sauce until well coated.

  • Serve the cauliflower over rice and garnish with the scallions.

  • Enjoy!

poultry smoky orange chicken.webp

This recipe is entirely plant based . The texture of king oyster mushrooms is amazing for vegan seafood . These fried smoky ‘calamari’ are perfect finger snack for parties !

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