Description
There’s something so nostalgic about the tangy-sweet flavor combination of sweet and sour dishes. It reminds me of family dinners where this dynamic duo took center stage, bringing balance to the table. Sweet and sour cauliflower is the perfect vegetarian twist on a takeout favorite, but with a homemade flair that’s fresher, healthier, and every bit as delicious.
This dish is a harmony of textures and flavors: crispy, golden-brown cauliflower bites coated in a vibrant, sticky glaze that dances between sweetness and a gentle tang. Whether you’re whipping this up for a quick weeknight dinner or serving it as a crowd-pleasing appetizer, sweet and sour cauliflower never fails to deliver.
Ingredients
Scale
- 1 medium cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 cup water
- 1 cup breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
For the Sweet and Sour Sauce:
- 1/3 cup pineapple juice
- 1/4 cup low-sodium soy sauce
- 1/3 cup ketchup
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1/4 cup water
Instructions
- Prepare the Cauliflower:
Preheat your oven to 425°F (220°C) or set your air fryer to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Start by cutting the cauliflower into bite-sized florets. Mix the flour, water, garlic powder, onion powder, and salt in a bowl to create a smooth batter. In a separate shallow dish, spread the breadcrumbs. - Coat the Cauliflower:
Dip each cauliflower floret into the batter, ensuring it’s evenly coated, then roll it in the breadcrumbs to cover completely. Arrange the florets in a single layer on the prepared baking sheet or in the air fryer basket. - Bake or Air Fry:
- Oven Method: Bake for 25–30 minutes, flipping halfway through, until the cauliflower is golden and crispy.
- Air Fryer Method: Cook for 12–15 minutes, shaking the basket halfway through, until crisp.
- Make the Sauce:
While the cauliflower cooks, prepare the sweet and sour sauce. In a small saucepan over medium heat, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, and rice vinegar. Bring the mixture to a simmer.
In a separate bowl, mix the cornstarch and water to create a slurry. Slowly whisk the slurry into the sauce, stirring constantly, until it thickens and becomes glossy. Remove from heat. - Toss and Serve:
Once the cauliflower is cooked, transfer it to a large bowl and pour the sauce over the top. Gently toss to coat each piece evenly. Serve immediately, garnished with sesame seeds or chopped green onions for a pop of freshness.
Notes
- For a gluten-free option, substitute all-purpose flour and breadcrumbs with gluten-free versions.
- Adjust the sauce’s sweetness by adding less sugar or increasing the vinegar for more tang.