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
(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:
- Preheat Oven or Air Fryer – Set the oven to 400°F (200°C) or preheat the air fryer to 375°F (190°C).
- Make the Batter – In a bowl, whisk together flour, cornstarch, garlic powder, salt, pepper, and plant-based milk or water until smooth.
- Coat the Cauliflower – Dip each cauliflower floret into the batter, then roll in panko breadcrumbs (if using) for extra crunch.
- 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:
- Prepare Sauce – In a saucepan, combine pineapple juice, vinegar, soy sauce, ketchup, and maple syrup. Bring to a simmer.
- Thicken the Sauce – Mix cornstarch with a little water and stir it into the sauce. Cook until thickened.
- Coat the Cauliflower – Toss the crispy cauliflower in the warm sweet and sour sauce until fully coated.
Serve & Enjoy:
- 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
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!
PrintVegan Sweet and Sour Cauliflower
- 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
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
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cornstarch, salt, black pepper, and garlic powder.
- Add plant-based milk and whisk until smooth.
- Dip each cauliflower floret into the batter, shaking off excess, then coat with panko breadcrumbs.
- Arrange on the baking sheet and spray lightly with oil.
- 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
- In a saucepan over medium heat, combine pineapple juice, vinegar, ketchup, soy sauce, maple syrup, ginger, and garlic.
- Bring to a simmer, then stir in the cornstarch slurry (cornstarch mixed with water).
- Stir constantly until the sauce thickens (about 2 minutes), then remove from heat.
3. Combine & Serve
- In a skillet, sauté bell peppers and pineapple chunks for 2–3 minutes.
- Add the crispy cauliflower and pour in the sweet and sour sauce, tossing to coat.
- 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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