Sweet and Sour Cauliflower
Hey fam, my name is Ashely and I love chinese food! When I was asked to share a fave recipe for the blog I wanted to find something in that style of cuisine. The plant-based recipe I picked is Sweet and Sour Cauliflower. I found it on a Pinterest dive (oh how i love you Pintrest). I’ve seen so many substitutions using cauliflower in pizza crusts, fried rice, mashed potatoes, and tortillas, it seemed like a great fit with my love of all things Chinese food.
It’s so hard to get a good crust on something you’re going to drench in sauce of any kind. But this recipe really delivered! I was so impressed I made it twice in one week and continue to make it for dinner parties. Broiling the cauliflower for a few minutes at the end is key, but be reaaaaal careful to watch because it burns quick if left too long. Burnt is not a crunch that’s goes well with any sauce.
Easy and healthy baked sweet & sour cauliflower is a delicious twist on classic sweet & sour chicken or pork and it's baked instead of fried. You won't miss meat in this lightened up classic!
PREP TIME: 5 MINUTES | COOK TIME: 20 MINUTES | TOTAL TIME: 25 MINUTES
5-6 cups cauliflower florets
3 tablespoons vegetable oil
1/3 cup corn starch
3-4 cups steamed rice, for serving
3/4 cup sugar
1/2 cup apple cider vinegar
2 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 cup ketchup
1 tablespoon cornstarch + 2 tablespoon cold water
Preheat oven to 425 degrees and grease a baking sheet. Combine cauliflower and oil in a large ziplock bag. Seal and shake to coat cauliflower in the oil. Open the bag, add corn starch, seal bag and toss to coat again.
Transfer coated cauliflower to greased pan. Bake for 15-20 minutes until cauliflower starts to brown on the bottoms. Switch oven to broil and cook on high for 3-4 minutes just until tops start to brown. (watch carefully so the cauliflower doesn't burn!)
While cauliflower is cooking, prepare the sauce: Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium sauce pan. Stir and bring to a boil. In a small bowl whisk together the 1 tablespoon corn starch and cold water until dissolved. Add to sauce pan and stir until thickened, then reduce to low heat.
In a large heat-safe bowl combine roasted cauliflower and sauce. Serve with steamed rice and top with sliced green onions.