Vegan Sweet and Sour Cauliflower

Vegan Sweet and Sour Cauliflower is a delicious plant-based twist on the classic takeout favorite. Crispy, battered cauliflower florets are tossed in a tangy, sweet, and slightly spicy sauce, creating a satisfying dish that’s perfect for dinner or meal prep. Serve it over rice or noodles for a flavorful and wholesome meal!

Why You’ll Love This Recipe

  • Crispy and flavorful – Perfectly coated cauliflower with a tangy, sticky sauce.
  • Easy to make – Simple ingredients and minimal prep.
  • Healthier than takeout – Baked or air-fried instead of deep-fried.
  • Completely vegan – No animal products, just plant-based goodness.
  • Great for meal prep – Stays fresh and reheats well.

Ingredients

Vegan Sweet and Sour Cauliflower 10 Vegan Sweet and Sour Cauliflower is a delicious plant-based twist on the classic takeout favorite. Crispy, battered cauliflower florets are tossed in a tangy, sweet, and slightly spicy sauce, creating a satisfying dish that’s perfect for dinner or meal prep. Serve it over rice or noodles for a flavorful and wholesome meal!

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cauliflower:

  • Cauliflower (cut into bite-sized florets)
  • All-purpose flour (or chickpea flour for a gluten-free option)
  • Cornstarch
  • Garlic powder
  • Salt and pepper
  • Plant-based milk or water (for the batter)
  • Panko breadcrumbs (for extra crunch, optional)

For the Sweet and Sour Sauce:

  • Pineapple juice
  • Rice vinegar or apple cider vinegar
  • Soy sauce (or tamari for gluten-free)
  • Ketchup
  • Maple syrup or agave
  • Cornstarch (for thickening)
  • Red pepper flakes (optional, for heat)

Directions

Prepare the Cauliflower:

  1. Preheat Oven or Air Fryer – Set the oven to 400°F (200°C) or preheat the air fryer to 375°F (190°C).
  2. Make the Batter – In a bowl, whisk together flour, cornstarch, garlic powder, salt, pepper, and plant-based milk or water until smooth.
  3. Coat the Cauliflower – Dip each cauliflower floret into the batter, then roll in panko breadcrumbs (if using) for extra crunch.
  4. Bake or Air Fry
    • Oven: Spread cauliflower on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through.
    • Air Fryer: Cook for 12-15 minutes, shaking the basket halfway through.

Make the Sweet and Sour Sauce:

  1. Prepare Sauce – In a saucepan, combine pineapple juice, vinegar, soy sauce, ketchup, and maple syrup. Bring to a simmer.
  2. Thicken the Sauce – Mix cornstarch with a little water and stir it into the sauce. Cook until thickened.
  3. Coat the Cauliflower – Toss the crispy cauliflower in the warm sweet and sour sauce until fully coated.

Serve & Enjoy:

  1. Garnish & Serve – Serve over rice or noodles, garnished with sesame seeds and green onions.

Servings and Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Variations

  • Spicy Version – Add Sriracha or chili flakes to the sauce.
  • Gluten-Free – Use gluten-free flour and tamari instead of soy sauce.
  • Extra Crunchy – Double-coat with breadcrumbs before baking.
  • Low-Sugar – Reduce maple syrup or use unsweetened pineapple juice.
  • Add Veggies – Stir-fry bell peppers, carrots, or onions with the sauce for extra flavor.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Not recommended, as the cauliflower may lose its crispness.
  • Reheating: Bake at 375°F (190°C) for 10 minutes or air-fry for 5 minutes to regain crispiness.

FAQs

Vegan Sweet and Sour Cauliflower
Vegan Sweet and Sour Cauliflower 11 Vegan Sweet and Sour Cauliflower is a delicious plant-based twist on the classic takeout favorite. Crispy, battered cauliflower florets are tossed in a tangy, sweet, and slightly spicy sauce, creating a satisfying dish that’s perfect for dinner or meal prep. Serve it over rice or noodles for a flavorful and wholesome meal!

Can I deep-fry the cauliflower?

Yes! Deep-fry in hot oil at 350°F (175°C) for about 3-4 minutes until golden.

How do I make the cauliflower extra crispy?

Use panko breadcrumbs and bake at a high temperature or air-fry for extra crunch.

Can I use frozen cauliflower?

Yes, but thaw and pat dry before coating to avoid excess moisture.

What can I serve with this dish?

It pairs well with jasmine rice, quinoa, stir-fried vegetables, or steamed bok choy.

Is this recipe kid-friendly?

Yes! You can reduce the vinegar and spice for a milder flavor.

Can I make the sauce ahead of time?

Absolutely! Store in the fridge for up to a week and reheat before using.

Can I use another vegetable?

Yes! Try broccoli, zucchini, or tofu for variety.

How do I prevent the cauliflower from getting soggy?

Serve immediately after tossing in the sauce or keep the sauce separate until ready to eat.

What’s a good soy-free alternative?

Use coconut aminos instead of soy sauce.

How can I make the batter stick better?

Make sure the cauliflower is dry before dipping it into the batter.

Conclusion

Vegan Sweet and Sour Cauliflower is a delicious, crispy, and flavorful dish that’s perfect for a meatless meal. With a sticky, tangy sauce and crunchy texture, it’s a crowd-pleaser that even non-vegans will love. Try it today and enjoy a healthier, plant-based version of a takeout favorite!

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Vegan Sweet and Sour Cauliflower

Vegan Sweet and Sour Cauliflower

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian-Inspired
  • Diet: Vegan

Description

Crispy cauliflower bites coated in a homemade sweet and sour sauce make this dish the perfect plant-based alternative to takeout. Serve it over rice or noodles for a satisfying meal!


Ingredients

Units Scale

For the Cauliflower:

1 medium head cauliflower, cut into florets

1/2 cup all-purpose flour (or chickpea flour for gluten-free)

1/2 cup cornstarch

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

3/4 cup plant-based milk or water

1 1/2 cups panko breadcrumbs (for extra crispiness)

Cooking oil spray (or 2 tablespoons oil for pan-frying)

For the Sweet and Sour Sauce:

1/2 cup pineapple juice (or water)

3 tablespoons rice vinegar (or apple cider vinegar)

3 tablespoons ketchup

2 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons maple syrup or agave

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

1/2 teaspoon grated ginger (optional)

1 clove garlic, minced

For Serving:

1/2 cup diced bell peppers (red, green, or yellow)

1/2 cup pineapple chunks (optional)

Sesame seeds & chopped green onions (for garnish)

Cooked rice or noodles


Instructions

Prepare the Crispy Cauliflower

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, cornstarch, salt, black pepper, and garlic powder.
  3. Add plant-based milk and whisk until smooth.
  4. Dip each cauliflower floret into the batter, shaking off excess, then coat with panko breadcrumbs.
  5. Arrange on the baking sheet and spray lightly with oil.
  6. Bake for 25–30 minutes, flipping halfway, until golden and crispy.

 

(For extra crispiness, air-fry at 400°F for 15 minutes or deep-fry until golden brown!)

Make the Sweet and Sour Sauce

  1. In a saucepan over medium heat, combine pineapple juice, vinegar, ketchup, soy sauce, maple syrup, ginger, and garlic.
  2. Bring to a simmer, then stir in the cornstarch slurry (cornstarch mixed with water).
  3. Stir constantly until the sauce thickens (about 2 minutes), then remove from heat.

3. Combine & Serve

  1. In a skillet, sauté bell peppers and pineapple chunks for 2–3 minutes.
  2. Add the crispy cauliflower and pour in the sweet and sour sauce, tossing to coat.
  3. Serve immediately over steamed rice or noodles. Garnish with sesame seeds and green onions.

Notes

  • For a gluten-free version, use chickpea flour and gluten-free panko.
  • Make it spicier by adding red pepper flakes or sriracha to the sauce.
  • The crispy cauliflower is best served immediately, as it softens over time.

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