Tempura Orange-Glazed Cauliflower Bao

Prep: 30 mins | Cook: 20 mins | Total: 50 mins
Type: Vegan | Spice Level: 🌶🌶 Medium
Servings: 6 bao | Est. Cost: $14 - $16

Love at First Bite

Every bite starts with a crispy, golden cauliflower floret, its seasoned batter shattering slightly before giving way to a glossy orange glaze that hits sweet, tangy, and savory all at once. The soft, pillowy bao bun cradles the filling perfectly, while a handful of thinly sliced purple cabbage adds a satisfying crunch and a pop of color. A drizzle of spicy kewpie mayo ties everything together, giving each bite a creamy, slightly fiery finish. This one turns a takeout favorite into a shareable, handheld experience worth building a whole meal around.

Origin Story

Bao buns trace back centuries in Chinese culinary tradition, prized for their soft, steamed texture and versatility as a vessel for nearly any filling. Orange chicken became a beloved Americanized Asian-fusion dish, its sticky-sweet glaze turning into a comfort food staple across the country. This recipe brings the two traditions together, seasoning the crispy cauliflower with a well-spiced Southern-style dredge before it takes on that same craveable orange glaze, all wrapped up in a bao bun for an easy, modern mash-up.

Ingredients

Ingredients:

• 6 steamed bao buns

• 1 medium head cauliflower, cut into bite-sized florets

• Oil for frying

• 1 cup all-purpose flour

• 1 cup cornstarch

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon black pepper

• 1 teaspoon salt

• 1 1/4 cups cold sparkling water

• 1/2 cup orange juice

• 2 tablespoons soy sauce or tamari

• 2 tablespoons brown sugar

• 1 tablespoon rice vinegar

• 1 tablespoon gochujang

• 1 teaspoon grated fresh ginger

• 2 cloves garlic, minced

• 1 tablespoon cornstarch mixed with 2 tablespoons water

• 2 cups thinly sliced purple cabbage

• 1 tablespoon rice vinegar

• 1/2 teaspoon salt

• 1/4 cup kewpie mayo

• 1-2 teaspoons sriracha

• Sesame seeds, for garnish

• Sliced scallions, for garnish

Substitutions

• Gochujang: Sub sriracha or chili garlic sauce for a similar heat with a different flavor profile.

• All-purpose flour: Sub a 1:1 gluten-free flour blend for a gluten-free batter.

• Sparkling water: Sub cold club soda or seltzer for the same light, crispy batter texture.

Remix Notes

A handful of chopped roasted peanuts sprinkled over the top brings a nutty crunch that pairs well with the orange glaze. Swapping the purple cabbage for a quick-pickled cucumber adds a brighter, more acidic contrast to the rich, sticky cauliflower.

How to Make

1. Whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt in a large bowl.

2. Set aside 1/2 cup of the seasoned flour mixture in a shallow dish for dredging. Slowly whisk the cold sparkling water into the remaining flour mixture to form a light, well-seasoned tempura batter.

3. Heat oil in a deep pot or fryer to 350°F.

4. Dredge each cauliflower floret in the reserved seasoned flour, then dip into the tempura batter, letting excess drip off before carefully lowering into the hot oil.

5. Fry the cauliflower in batches for 4-5 minutes until golden and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.

6. Toss the sliced purple cabbage with 1 tablespoon rice vinegar and 1/2 teaspoon salt in a small bowl. Set aside to let the flavors meld while preparing the glaze.

7. Combine the orange juice, soy sauce, brown sugar, 1 tablespoon rice vinegar, gochujang, ginger, and garlic in a saucepan over medium heat. Bring to a simmer, stirring occasionally.

8. Stir the cornstarch slurry into the simmering sauce and cook for 1-2 minutes until the glaze thickens and turns glossy.

9. Add the fried cauliflower to the saucepan and toss gently until every piece gets fully coated in the glaze.

10. Whisk together the kewpie mayo and sriracha in a small bowl until smooth.

11. Steam the 6 bao buns according to package instructions until warm and fluffy.

12. Open each bao bun and fill with a handful of glazed cauliflower and a small pile of purple cabbage slaw.

13. Drizzle each bao with the spicy kewpie mayo, then finish with a sprinkle of sesame seeds and sliced scallions before serving immediately.

Pairs Well With

• Hibiscus Ginger Lemonade

• Watermelon Mint Mocktail

• Stuffed Shishito Peppers with Chipotle Aioli

Storage & Reheating

Store the glazed cauliflower and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower in an oven or air fryer at 375°F for 5-7 minutes to help restore some crispiness before assembling fresh bao. Steamed bao buns freeze well for up to 1 month and reheat quickly by steaming from frozen for a few extra minutes.

FAQ

Why did my cauliflower turn soggy after tossing it in the glaze?
Tossing the cauliflower in the hot glaze right before serving keeps the coating from sitting too long and softening the crispy exterior. Serving the bao immediately after assembly gives the best texture.

What's the best way to steam bao buns without a bamboo steamer?
A metal steamer basket set over a pot of simmering water works just as well, as long as the buns sit on a piece of parchment paper to prevent sticking. A single layer of buns with space between each one allows steam to circulate evenly, keeping the buns soft and fluffy on all sides.

Where can I find bao buns?
Many Asian grocery stores carry frozen bao buns in the freezer section, and some larger grocery chains stock them as well. Homemade bao dough also works for those wanting to make the buns from scratch.

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