Better than Takeout Sweet and Sour Cauliflower
This Sweet and Sour Crispy Cauliflower is the perfect plant-based alternative to your favorite takeout dish. Baked cauliflower florets are coated in a crunchy gluten-free batter, then tossed in a bold, sticky sweet and sour sauce made with simple, refined sugar free ingredients for the perfect balance of sweet, tangy, and spicy. There are so many ways to serve this sweet and sour cauliflower like over rice, in lettuce wraps or pressed between buns! Enjoy this gluten free, oil free, easy weeknight dinner asap!
Servings 4 servings
Calories 535kcal
Equipment
- oven, stove
Ingredients
Crispy Cauliflower Ingredients
- 1 large head cauliflower cut into bite size florets
- 1 cup gluten free all purpose flour
- 1¼ cup plain unsweetened plant based milk
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt
- 1 cup gluten free panko bread crumbs
Sweet and Sour Sauce Ingredients
- 1 tbsp tomato paste
- 2 tbsp sriracha
- ¼ cup coconut aminos
- ¼ cup maple syrup
- ⅓ cup rice vinegar
- ⅔ cup pineapple juice
- ½ tsp ground ginger
- ½ tsp garlic powder
- ¾ tsp sea salt
- ¼ cup water
- 1 tbsp arrowroot powder or tapioca starch
Stir Fry Ingredients
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 yellow onion chopped
To Serve
- 4 green onions chopped
- 2 tbsp sesame seeds
- 1 cup jasmine rice cooked
Instructions
- Preheat oven to 425 and line 2 large metal baking sheets with parchment paper.
- Add the flour, milk, garlic, onion powder, and sea salt to a mixing bowl and stir to combine. It should be just a touch thinner than pancake batter. If it feels too thick, add a bit more milk 1 tbsp at a time.
- Add the cauliflower florets and gently use a rubber spatula to coat. Sprinkle with breadcrumbs and gently stir again. One by one, use a fork to transfer the cauliflower florets to the baking sheets, spacing at least 1" apart. Bake for 20-25 minutes until golden.
- Meanwhile, combine the tomato paste, sriracha, coconut aminos, maple syrup, rice vinegar, pineapple juice, garlic, ginger, and sea salt in a jar and whisk to combine. Transfer to a small saucepan and bring to a gentle boil. Combine the water and arrowroot powder to make a slurry and slowly add to the sauce while stirring. Reduce heat to low and simmer until thickened.
- Heat a large skillet or wok over high heat and add in the peppers and onions. Sauté for 3-4 minutes until slightly tender. Add in the cauliflower florets and sauce, reduce heat to low, and gently fold to coat.
- Sprinkle with sesame seeds and green onion and serve hot over rice.
Nutrition
Serving: 1serving | Calories: 535kcal | Carbohydrates: 105g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 1510mg | Potassium: 914mg | Fiber: 10g | Sugar: 23g | Vitamin A: 1342IU | Vitamin C: 176mg | Calcium: 243mg | Iron: 4mg
