This Sweet and Sour Cauliflower is made with pineapple, peppers, onions, and crispy cauliflower, tossed in a sweet and sour sauce with the perfect balance of tanginess and sweetness. It’s perfectly crispy and delicious!
When I was a kid I used to love sweet and sour sauce. It was my go-to option at Asian restaurants and I also bought it pre-made from the shops. Being such a sweet tooth this was the perfect dish for my taste buds. Little did I know how easy it is to make it yourself. At least, a little cheat version of a recipe like this.
This recipe tastes almost exactly like I remember sweet and sour from my childhood but this recipe has no refined sugar. Instead, I chose to use Agave syrup which has a lower glycemic index than refined sugar. However, researchers are not unanimous about the benefits of using Agave and some even state that it is not healthy at all. But, I’m willing to give it the benefit of the doubt and am happy to use it instead of sugar.
Why you’ll love this Sweet and Sour Cauliflower recipe
Takeout at home – The combination of crispy cauliflower, vibrant vegetables and the perfect balance of sweet and sour sauce makes this dish a hit with the whole family.
Crispy flavourful batter – The batter includes the marinade and some starch which makes an incredibly flavourful crispy and crunchy batter.
Less sugar than takeout – This recipe uses Agave syrup to create a sweet and delicious sweet and sour sauce.
Ingredients you’ll need to make Sweet and Sour Cauliflower:
Sweet and Sour Cauliflower
Ingredients
Cauliflower and Coating
Sweet and sour sauce
Stirfry veg
Instructions
To make the sauce
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To make the sauce, mix the oil, ketchup, vinegar, agave syrup, soy sauce and pineapple juice in a pot.
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Add a slurry with 1/2 cup of water and 1 tsp of cornstarch into the sauce. Let simmer until thickened. The set aside while preparing the other ingredients.
Making the cauliflower
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Cut the cauliflower into bite-size florets. Steam cook the cauliflower florets using 1 tbsp of vegetable bouillon to infuse water until they soften. You only want the cauliflower to be parboiled. (You can also boil the cauliflower, but keep an eye on it so it doesn't become too soft.) Drain the cauliflower florets (I poured the water over them to get as much flavour from the water as possible) and allow them to cool down while you prepare the coating.
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Mix the flour, cornstarch, salt, chili powder, paprika, turmeric, garlic granules, and the rest of the vegetable bouillon in a bowl. Gradually add the sparkling water until you reach the ideal thickness. The mix should be a bit runny but thick enough to stick to the cauliflower.
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Pour the cauliflower florets into the coating mix and coat all the florets well.
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Deep fry the cauliflower for about 3-5 minutes or until golden. I used a deep fryer and the oil was 150°C
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Cut some carrots, peppers, broccoli, pineapple and onions and stir-fry in a pan in a bit of oil.
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Add the sauce and the deep-fried cauliflower and toss in the sauce until the sauce has coated the cauliflower. Serve with rice if preferred.
