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

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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.