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Sweet and Sour Cauliflower

Courses , ,
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins
Servings 4
Ingredients
    Cauliflower and Coating
  • 1 Medium head of cauliflower
  • 1 1/2 cup Flour
  • 1/2 cup Panko bread crumbs
  • 3 tbsp Corn starch
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Paprika powder
  • 1/2 tsp Onion granules
  • 1 1/2 tbsp Vegetable bouillon powder (divided see instructions)
  • 250 ml Sparkling Water
    • Sweet and sour sauce
  • 4 tbsp Vegetable oil
  • 2 tsp White wine vinegar
  • 2 tsp Soy sauce
  • 4 tbsp Ketchup
  • 3 tbsp Agave syrup
  • 4 tbsp Pineapple juice
  • 1/2 cup Water
  • 1 tsp Corn starch
    • Stirfry veg
  • 1 Large carrot (cut into strips)
  • 1/2 Pepper (cut into strips)
  • 1/2 Onion (cut into strips)
  • 1 Small tin of Pineapple (use the juice for the sweet and sour sauce)
  • A few bites of broccoli
Instructions
    To make the sauce
  1. To make the sauce, mix the oil, ketchup, vinegar, agave syrup, soy sauce and pineapple juice in a pot.
  2. 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.
    3. Making the cauliflower
  3. 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.
  4. 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.
  5. Pour the cauliflower florets into the coating mix and coat all the florets well.
  6. Deep fry the cauliflower for about 3-5 minutes or until golden. I used a deep fryer and the oil was 150°C
  7. Cut some carrots, peppers, broccoli, pineapple and onions and stir-fry in a pan in a bit of oil.
  8. 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.
Keywords: Vegan, Dinner, Lunch, Vegetarian
Did you make this recipe?
Read it online: https://morepepperplease.com/recipe/sweet-and-sour-cauliflower/