Vegan Sweet and Sour Cauliflower
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
55 mins
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Servings
4 Servings
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Calories
268 kcal
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Course
Main Course
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Cuisine
Asian
Vegan Sweet and Sour Cauliflower
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This vegan sweet and sour cauliflower is sweet, sticky, and so incredibly delicious!
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Ingredients
For the cauliflower
- 4 cups cauliflower florets approx. 1 small head cut into bite sized pieces
- ½ cup brown rice flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt optional
- ½ cup water
For the vegan sweet and sour sauce
- ½ cup maple syrup
- ¼ cup rice vinegar
- ¼ cup low sodium tamari or soy sauce if not avoiding gluten
- ¼ cup ketchup
- 1 teaspoon garlic powder
- 1 tablespoon brown rice flour optional, to thicken sauce
- 1 red bell pepper sliced
- 1 cup pineapple cut into cubes
For Serving
- brown rice or quinoa
- green onion
- sesame seeds
Instructions
- Preheat your oven to 425 degrees F (218 degrees C) and line a baking sheet with parchment paper.
- Cut your cauliflower into small, bite sized pieces and set it aside. Then add the remaining cauliflower ingredients to a medium mixing bowl and whisk to combine, to make the batter. Place the cut up cauliflower bites into the batter and mix well to evenly coat the pieces.
- Arrange the coated cauliflower on your baking sheet in a single layer, but do not dump everything from the bowl. You don't want excess batter on the tray or it may stick together and prevent crispiness.
- Bake for 20-25 minutes, flipping once at the halfway point until desired crispiness is reached.
- While the cauliflower is baking, prepare the sweet and sour sauce. Whisk all the sauce ingredients (except the pepper and pineapple) in a small bowl or measuring cup and set aside.
- Then sauté the red pepper and pineapple chunks in a large skillet with a tablespoon of water or broth, to prevent sticking. Do so over medium high heat until slightly brown. Then reduce the heat to medium low and pour the sauce into the pan and simmer until slightly thickened, approx. 5 minutes.
- By now, your cauliflower should be ready. Add it to the pan with the sauce and gently mix to evenly coat each piece.
- Serve over rice or quinoa and garnish with sesame seeds and green onion.
Notes
- Do not dump the cauliflower onto the baking tray once coated with the batter. You don't want any excess batter on the tray, or it will stick to the tray, and pieces may stick to one another, reducing its crispy exterior.
- Take the time to place the battered cauliflower in a single layer, one piece at a time, with plenty of space in between for the best results.
- Tastes best when freshly made but leftovers will keep refrigerated in a sealed container for 3-4 days.
Nutrition Information
Show Details
Calories
268cal
(13%)
Carbohydrates
61g
(20%)
Protein
6g
(12%)
Fat
1g
(2%)
Sodium
750mg
(31%)
Potassium
676mg
(19%)
Fiber
4g
(16%)
Sugar
35g
(70%)
Vitamin A
1032IU
(21%)
Vitamin C
107mg
(119%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268cal | 13% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Sodium | 750mg | 31% |
| Potassium | 676mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 1032IU | 21% |
| Vitamin C | 107mg | 119% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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