Sweet and sour cauliflower on a bed of rice is what a perfect dinner sound to me. A simple vegan and gluten-free recipe with amazingly delicious Asian flavors.
I love to cook for my family at home, but whenever we plan to dine out, usually I prefer Asian food. This is because cooking Asian food at home is sometimes overwhelming and it’s a bit tricky to get the same flavors. But this recipe is different as it involves minimum steps. In the end, you get an amazingly delicious cauliflower dish with scrumptious Asian flavors.
Cauliflower is a great meat alternative, especially when you’re trying to recreate meat-based dishes because if you cook it properly, it absorbs all flavors very well and has a crunchy texture. The best part of this recipe is that there is no breading or frying involved, so it’s not only vegan but also a healthy version of Asian deliciousness. Instead of being deep-fried, the cauliflower florets are cooked with less oil and later dunk in Incredibly delicious juicy sweet and sour sauce.
Sweet and Sour Cauliflower Sauce Ingredients:
One of the best parts of this recipe is the sauce, sweet, sour and savory. A good sweet and sour sauce needs to have a nice tangy flavor to it with perfect sweetness. It’s so addictive and easy to make with a few simple ingredients you probably already have in your pantry. Ingredients for sauce are
- Vegetable Broth
- Soya Sauce, you can also use tamari sauce to make this recipe gluten-free.
- Maple Syrup or Brown Sugar
- Chili Flakes
- Chopped Garlic
- Rice Vinegar (Before I created this recipe without vinegar and it was good, but the sauce was missing that tangy flavor. I have updated the recipe and added vinegar in the sauce. I like this version better and you will love it too.
How to Make Vegan Sweet and Sour Cauliflower?
When it comes to making a good Sweet and Sour cauliflower recipe there are a few tips I love to give out.
- I am using vegetable stock with salt, if you are using salt-free stock, adjust the taste.
- Make sure you are using the good size (around 2 inches) of cauliflower florets. If they are too small, they get mushy while cooking.
- Cook cauliflower in half of the sauce before adding corn starch as it will ensure that sauce flavors are well absorbed.
- Taste, and adjust the sweet and sour balance as desired by adding more maple syrup or vinegar, 1/2 teaspoon at a time.
- Use a silicone spatula to turn and toss the cauliflower florets.
- Serve hot over rice and garnish with spring onions and sesame seeds.
- I always love to serve mine with cooked white rice as they taste so good with it but you can serve it with quinoa or noodles too.
How to Store and Reheat:
You can refrigerate it in an airtight container for up to 4 days. For reheating simply add a splash of water, cover, and microwave. If you are making this recipe for meal prep, do not store it with rice in the same container. Refrigerate in a separate airtight container and reheat before serving on rice.
You will surely love this sweet and sour cauliflower recipe as it is
- Quick & easy to make
- And seriously delicious.
If you like this comforting vegan gluten-free dinner recipe, make sure to check out EASY VEGAN POKE BOWL WITH CHICKPEAS and PAN-FRIED GNOCCHI WITH BROCCOLI AND CHICKPEA CRUMBLE. You will enjoy them too.
Vegan Sweet and Sour Cauliflower
- 1 small head Cauliflower florets
- 3 tbs Olive oil
- 2 tbs Water
- 1½ tbs Corn starch
- 1/2 cup Vegetable broth ( I am using home made vegetable stock that is dark in color and this will affect the end result. If you are using clear veg broth your dish might look light beige in color)
- 1/4 cup Dark Soy sauce / Tamari sauce
- 2 tbsp Brown sugar (Maple syrup if you want it sugar free)
- 2 tsp Chili flakes
- 2 tbsp Tahini
- 5-6 cloves Chopped garlic
- 3 Tbs Rice vinegar
- Prepare the sweet and sour sauce by mixing vegetable broth, soya sauce or tamari sauce, rice vinegar, maple syrup, Tahini, chili flakes, and chopped garlic.
- Wash and cut cauliflower into 1 ½ to 2-inch size florets.
- In a pan add cauliflower oil and a splash of water. Stir and cover, let it cook on slow to medium heat for 4 to 5 minutes.
- Once cauliflower gets soften add half of the sauce and stir.
- Let it simmer for further 3 to 4 minutes or until the sauce is well absorbed. Make sure the heat is medium to low. Do not burn the sauce.
- Add cornflour into the remaining sauce and mix.
- Now add the remaining sauce into cauliflower and cook until thickened.
- Serve hot on rice and garnish with spring onions and sesame seeds.
- Use Tamari sauce instead of soya sauce to make this recipe gluten-free.
- I have updated the recipe and added rice vinegar in the sauce. In the video recipe, this step is missing.
- Cook your rice before and serve the cauliflower hot right after cooking. They taste delicious when served freshly cooked.
- I am using homemade veg stock it is darker in color and thus this will affect the color of the end product. If you are using light color vegetable stock, your dish might result in light beige color.
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