Sweet and Sour Cauliflower 

Sweet and Sour Cauliflower 

Reminiscent of classic sweet and sour dishes served at Chinese American restaurants, cauliflower seamlessly steps in for pork or chicken here. For beautifully burnished florets with crispy edges, the cauliflower is treated to a simple dusting of cornstarch, applied in stages to create a more even coating, and a gentle lick of oil before baking or air-frying. Punchy and tart, this sweet and sour sauce is a keeper. Ketchup is the key ingredient, and it brings sourness, sweetness and umami to a simple blend of garlic, rice vinegar, soy sauce and sugar. Eat with rice, noodles or on top of pan-fried tofu.

Ingredients

  • 6 tablespoons cornstarch plus 1 teaspoon

    for the cauliflower

  • 1 large cauliflower

    cut into bite-size florets, about 2 pounds

  • Salt and pepper
  • Extra-virgin olive oil
  • 3 tablespoons ketchup
  • 3 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 garlic clove

    finely chopped

  • 2 scallions

    thinly sliced

  • Rice or noodles

    for serving

Directions

  1. 1

    If using an oven, heat it to 425 degrees. If using an air fryer, heat it to 400 degrees, if preheating is recommended for your air fryer. 

  2. 2

    Place 3 tablespoons cornstarch in a large bowl. Add the cauliflower, season with a big pinch of salt and pepper, and toss to coat. Drizzle in 2 to 3 tablespoons oil and toss until well coated. Add 3 tablespoons cornstarch and toss. Drizzle in another 1 to 2 tablespoons oil and toss well again, making sure there is no dry cornstarch on the cauliflower.

  3. 3

    If using an oven, grease a sheet pan with a drizzle of olive oil. Arrange the florets in a single layer on the baking sheet and roast for 10 minutes. Remove from the oven, flip the cauliflower to encourage even cooking, and return to the oven for another 8 to 10 minutes, cooking until it is tender and golden around the edges. 

  4. 4

    If using an air fryer, you may need to work in batches depending on the size of your machine. Arrange the cauliflower in a single layer on the rack, and air fry for 16 minutes, tossing the cauliflower halfway through, to encourage even crisping. Cook the remaining cauliflower. 

  5. 5

    While the cauliflower cooks, make the sweet and sour sauce: Place the ketchup, sugar, vinegar, soy sauce and garlic in a small pot. Heat over medium, stirring, until the sugar melts and the mixture starts bubbling around the edges, about 1 minute. Whisk the remaining 1 teaspoon cornstarch with 2 tablespoons of water, then slowly pour the cornstarch slurry into the pot, stirring constantly, until the mixture thickens, about 1 minute. 

  6. 6

    To serve, transfer the cauliflower to a bowl and drizzle the sweet and sour sauce over the florets. Top with scallions. Serve with rice or noodles.

Sweet and Sour Cauliflower 

Sweet and Sour Cauliflower 

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About this Recipe

Craving the vibrant, tangy flavors of your favorite sweet and sour dish, but looking for a plant-forward option? This Sweet and Sour Cauliflower recipe delivers all the familiar deliciousness, starring tender, crispy cauliflower.

The secret to perfectly burnished florets with delightful crispy edges lies in a simple yet effective technique: dusting the cauliflower with cornstarch in stages and a gentle lick of oil before baking or air-frying. This method ensures an even, golden coating that sets this dish apart. The sauce, a brilliant blend where ketchup shines, offers a balanced punch of tartness, sweetness, and umami that perfectly complements the cauliflower.

You'll love how each bite of this Sweet and Sour Cauliflower offers a satisfying contrast—crispy, tender florets drenched in a glossy, vibrant sauce that awakens the palate. The sauce is truly a keeper, bright with the tang of rice vinegar and the depth of soy sauce, harmoniously balanced by sugar and the rich umami notes from ketchup and garlic. This dish captures the essence of classic Chinese American sweet and sour, but with a lighter, vegetable-centric twist that feels both comforting and fresh.

While cauliflower is the star, feel free to experiment with the sauce. You can adjust the amount of sugar or rice vinegar to suit your preference for more sweetness or tartness. If you don't have soy sauce, tamari works perfectly as a substitution, making the dish naturally gluten-free.

Serve this Sweet and Sour Cauliflower generously over a bed of warm rice or noodles for a complete and satisfying meal. It also makes an excellent topping for pan-fried tofu, adding a burst of flavor to an already wholesome dish, perfect for weeknight dinners or a flavorful lunch.

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