Vegan sweet and sour cauliflower on a bed of rice is what a perfect dinner sound to me: a pure vegan and fermented recipe with incredibly delicious Asian tastes.
I really like to cook for my family at home, but if we plan to flake out, usually I prefer Asian meals. This is only because cooking Asian foods in your home is sometimes overwhelming, and it is a little tricky to get the same flavours. However, this recipe is different because it involves minimum actions. In the end, you get an amazingly delicious cauliflower dish with delectable Asian flavours.
Cauliflower is a great meat choice, especially when you’re attempting to recreate meat-based dishes because in the event that you cook it correctly, it absorbs all tastes very well and has a crispy texture. The best aspect of this recipe is that there’s not any breading or frying involved, so it’s not only vegan but also a healthy variant of Asian deliciousness. Instead of being deep-fried, the cauliflower florets are cooked with less oil and later dip in Unbelievably delicious juicy sweet and sour sauce.
Sweet and Sour Cauliflower Sauce Ingredients:
One of the best parts of the recipe is the sauce, sweet, sour and savoury. An superb sweet and sour sauce ought to have a great tangy flavour 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 have been
- Vegetable Broth
- Soya Sauce, you might even use tamari sauce to make this recipe fermented.
- Maple Syrup or Brown Sugar
- Chilli Flakes
- Chopped Garlic
- Rice Vinegar (Before I created this recipe with no vinegar and it was good, but the sauce was lacking which tangy flavour. I’ve upgraded the process and extra vinegar in the sauce. I like this model better, and you will love it as well.
How to Make Vegan Sweet and Sour Cauliflower?
In regards to making an excellent Sweet and Sour Butter recipe, there are a few tips I love to give out.
- I am using vegetable stock with salt, if you’re using salt-free stock, adjust the flavor.
- Make certain you are using the superb size (around two inches) of cauliflower florets.If they are too little, they get mushy while cooking.
- Cook cauliflower in half of the sauce before adding corn starch as it will guarantee that sauce flavours are well absorbed.
- Taste, and adjust the sweet and sour balance as wanted by adding more maple syrup or vinegar, 1/2 tsp 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 love to serve mine with cooked white rice as they taste so great with this, but you can serve it with quinoa or noodles too.
How to Store and Reheat:
You may refrigerate it in an airtight container for up to 4 times. For reheating merely add a splash of water, cover, and microwave. If you are making this recipe for supper prep, then do not store it together with rice at the exact same container. Refrigerate at a separate airtight container and reheat before serving .
You will surely enjoy this sweet and sour vanilla recipe as it is
- Quick & Simple to make
- And critically delicious.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
Please, if you recreate this Vegan Sweet And Sour Cauliflower Recipe, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Recipes options:
- Healthy Vegan Cauliflower Fried Rice
- Super Easy Vegan Burrito Recipe
- Keto Low Carb Beef and Broccoli
- Spicy Shrimp Tacos with Avocado Crema
- Sweet Potato & Quinoa Chili
- Grilled Pineapple Chicken (Paleo + Whole30)
Vegan Sweet And Sour Cauliflower
- 1 small head Cauliflower florets
- 3 tbs Olive oil
- 2 tbs Water
- 1½ tbs Corn flour / Corn starch
- 1 cup Vegetable broth with salt
- 1/4 cup Soy sauce / Tamari sauce
- 3 tbsp Brown sugar / Maple syrup
- 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.