In a separate bowl, mix the bread crumbs with the desiccated coconut. The coconut adds a subtle sweetness and texture to the coating. If preferred, you can use additional bread crumbs in place of the coconut. Gently roll each battered cauliflower piece in the bread crumb mixture, pressing lightly to ensure a good coating. Set the breaded florets aside on a plate.
Frying the Cauliflower:
Heat oil in a large frying pan or deep fryer to 350°F (175°C). To check if the oil is ready, drop a small piece of bread crumb into the oil; it should sizzle and rise to the surface. Fry the cauliflower florets in batches, turning them occasionally to achieve an even golden brown color. This process should take about 5-7 minutes per batch. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy cauliflower.
Draining and Cooling:
Once the florets are golden and crispy, remove them from the oil using a slotted spoon. Place them on a plate lined with paper towels to drain any excess oil. Allow them to cool slightly while you prepare the glaze.
Preparing the Orange Glaze:
In a saucepan, combine the freshly squeezed orange juice, orange zest, maple syrup, soy sauce, rice wine vinegar, and water. Stir the mixture over medium heat until it begins to simmer. The combination of ingredients creates a balanced flavor profile, with the sweetness of the orange juice and maple syrup complementing the saltiness of the soy sauce and the acidity of the vinegar.
Thickening the Glaze:
In a small bowl, mix the cornstarch with water to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly. Continue cooking until the glaze thickens to a glossy, syrupy consistency, which should take about 2-3 minutes. Be careful not to overcook, as the glaze can become too thick.
Coating the Cauliflower:
Add the fried cauliflower florets to the saucepan with the glaze. Gently toss the florets in the glaze, ensuring each piece is evenly coated. The hot glaze will adhere to the crispy coating, creating a beautiful, shiny finish.
Garnishing and Serving:
Transfer the glazed cauliflower to a serving dish. Garnish with extra orange slices and a sprinkle of sesame seeds. The orange slices add a burst of fresh citrus flavor, while the sesame seeds provide a slight crunch and nutty undertone.
Tips and Variations
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