Baked Sweet & Sour Cauliflower
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
486 kcal
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Course
Main Course
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Cuisine
Asian
Baked Sweet & Sour Cauliflower
Description
This recipe begins by coating cauliflower florets with vegetable oil and cornstarch to achieve a crisp exterior during baking. The florets are baked until they start browning and are briefly broiled to attain a golden top. Meanwhile, a sauce combining sugar, apple cider vinegar, soy sauce, garlic powder, onion salt, and ketchup is boiled then thickened with a cornstarch slurry.
Once baked, the cauliflower is tossed in this glossy sweet and sour sauce, highlighting a balance of sweetness, tanginess, and umami. The combination results in bites that retain a slight crunch while being richly coated in the flavorful sauce. Topping with sliced green onions adds fresh flavor and color contrast.
Serving over steamed rice makes a complete meal, complementing the sauce and absorbing its vibrant taste. This dish is a flavorful vegetarian alternative to classic sweet and sour preparations.
No additional preparation or storage tips were provided.
Ingredients
- 5-6 cups cauliflower florets
- 3 tablespoons vegetable oil
- ⅓ cup corn starch
- 3-4 cups Steamed rice for serving
- green onion thinly sliced, for garnish
Sauce
- ¾ cup sugar
- ½ cup apple cider vinegar (may sub white vinegar)
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion salt
- ¼ cup ketchup
- 1 tablespoon cornstarch with 2 tablespoon cold water
Instructions
- 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.
Notes
- Serve baked cauliflower over steamed rice to create a filling main dish.
- Garnish with thinly sliced green onions for added flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 92g | 31% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Sodium | 970mg | 40% |
| Potassium | 492mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 43g | 86% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 61mg | 68% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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