Sweet and Sour Cauliflower

This sweet and sour cauliflower is a baked, meatless dinner with lightly crisp edges and a balanced sauce, with pineapple added for extra sweetness if you like. It’s easy to make and perfect for weeknights.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 180kcal

Author Katie G.

Ingredients

1 small head cauliflower cut into bite-sized florets
1 tablespoon soy sauce (or tamari or coconut aminos)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons avocado oil (or olive oil)
1/4 cup cornstarch (or arrowroot or tapoioca starch)
1 small red bell pepper diced
1/2 cup diced pineapple
1 cup chopped green onion for garnish
Sesame seeds for garnish

For the sauce:

3 tablespoons ketchup
2 tablespoons soy sauce (or tamari or coconuut aminos)
1 tablespoon maple syrup (or cane sugar or brown sugar)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup water
2 teaspoons cornstarch (or arrowroot or tapioca starch)

Instructions

Preheat oven to 425°F and line a large baking sheet with parchment paper.
Place cauliflower florets in a large bowl. Add soy sauce, garlic powder, onion powder and avocado oil and toss until well combined.
Add cornstarch to the bowl and toss again until each floret is evenly coated.
Spread the cauliflower out onto the prepared baking sheet in an even single layer. Bake for 15-20 minutes, tossing halfway through until cauliflower starts to brown around the edges. Turn oven to broil and broil for about 3 minutes until edges/top of cauliflower start to get crispy and brown.
While cauliflower cooks, make the sauce by combining ketchup, soy sauce, maple syrup, vinegar, sesame oil, garlic and ginger in a bowl. Whisk together until combined.
In a separate bowl, add the cornstarch to the water and stir until cornstarch is dissolved. Add the mixture to the sauce and stir again until combined.
Place a large non-stick skillet over medium heat.
Once hot, add the peppers and pineapple and let cook for 2-3 minutes until just slightly softened.
Add the prepared sauce, reduce heat to medium-low and simmer while stirring until sauce becomes thick, about 1-2 minutes.
Add cauliflower florets to the skillet, toss well until fully coated in the sauce.
Garnish with chopped green onions and sesame seeds and serve immediately.

Notes

Dry the cauliflower well: Make sure the florets are completely dry before seasoning and roasting so they brown instead of steaming.
Peppers and pineapple are optional: If not using red pepper and pineapple, skip step 8 and go straight to step #9 adding the sauce directly to the skillet.
Best served right away: This dish has the best texture immediately after tossing. Leftovers reheat best in a skillet or air fryer.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to five days.
Reheating: To reheat, add cauliflower to a skillet and cook over medium heat until warmed through. You can also reheat it in a 350F air fryer for 6-8 minutes.

Want more details? Scroll up for step-by-step instructions, tips, and variations.

Nutrition