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7 years ago
by Six Vegan Sisters
For this recipe, we use simple ingredients that you probably already have in your kitchen – flour, soy sauce, rice vinegar, sesame oil, & more – and if you don’t, we’ll link some options for ya so that you do!
In addition to the spices & fresh veggies, you’ll need:
cornstarch + water
andsesame seeds
So what’s stopping you? Make these ASAP- you won’t be disappointed.Find the full recipe below!
You can top our veggie fried rice (recipe HERE) with this dish for an AMAZING flavor combo.
& if you like this recipe, check out some of our other delish appetizers:
Cheezy Spinach Artichoke Dip
Baked Tofu Nuggets w/ Sweet Mustard
Spicy BBQ Cauli Wingz
This is one of our all-time favorite recipes and we are so excited to share it with all of you. We hope you love it as much as our family does. Enjoy!
4.59 from 12 votes
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Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Appetizer, dinner
Ingredients
For the battered cauliflower:
- 1 head of cauliflower
- 1 tsp olive oil or parchment paper
- 1 cup flour
- 1 cup water
For the sweet & sour sauce:
- 1/2 cup maple syrup or sub agave
- 1/2 cup soy sauce
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
- 1-2 garlic cloves chopped
- 1/2 inch fresh ginger chopped
- 1-2 tsp chili garlic sauce optional
- 1 tbsp cornstarch + 1/4 cup water
Toppings:
- 2 green onions chopped
- Sesame seeds
Instructions
Start by greasing a large baking sheet with olive oil (or line with parchment paper) & preheat oven to 450°F.
Chop cauliflower into small pieces.
In a large bowl, make the batter by combining water and flour. Mix well until there are no chunks.
Dunk each piece of cauliflower into the flour/water mixture and let excess batter drip off before placing on the greased baking sheet.
Bake for 20-25 minutes (flip halfway & cook until crispy).
While the cauliflower is baking, make the sauce! In a deep pan, over medium heat, combine the soy sauce with the maple syrup and whisk.
Then, add rice vinegar and sesame oil to the mixture and mix.
Next, add the chopped garlic, ginger and chili garlic sauce (if using). Mix.
In a small bowl, combine cornstarch with 1/4 cup of water. Mix this until it is dissolved.
Add the cornstarch/water to the sauce and mix again.
Let the sauce cook until it becomes thick and sticky (you may need to turn the heat up a bit for this to happen)!
In a large mixing bowl, toss the cauliflower in the sauce and then transfer to a serving bowl. Top with sesame seeds and green onions. Enjoy!
Categories:appetizersfeastrecipes
I just started eating plant based, and bought the cauliflower, wanting a great recipe. This dish was delcious. It is very flavorful, and simple. Hopefully, I can refrain and save some for m daughter to taste tomorrow. Put it over vegetable rice……….
- Karla Meyer
- February 12, 2020
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I made the sweet and sour cauliflower and it was fabulous…my family and I couldn’t get enough ? it’s one of our new favorites!! I love all of your recipes…they’re beautiful and all look so yummy not to mention your presentation is exquisite!! Very talented ladies and I always look forward to your posts ❤️- Sarah Miles
- February 12, 2020
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This is my go to sweet and sour recipe!!!Pingback:
- Amber H.
- March 30, 2020
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This recipe has become a regular in our home. Even our little guy who is almost 3 loves it and always asks for extra helpings, which is rare! We love serving it over brown rice. Thank you for this amazing recipe!- Marianna
- May 15, 2020
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the sauce is absolutely delicious!- Rachel
- May 16, 2020
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Just made this and oh my! it is so good. I subbed for the agave syrup, as it’s hard to find maple syrup in Spain. Thanks for satisfying a craving. This has been my favorite dish I’ve cooked in quarantine! 🙂- Lorraine
- August 22, 2020
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Love most Of your recipes I can’t wait to get trying thank you
- Kiren
- August 22, 2020
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These were delicious!! I’m not too big on cauliflower but these made it so enjoyable for me, thanks! 🙂 Can’t wait to make them again- Millie
- October 12, 2020
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I made this tonight for myself and my 3.5 year old daughter, who has struggled with sometimes-extreme pickiness for the past year. I served hers with the sauce on the side, and within moments she was dipping happily and exclaiming, “yum, this is good!” I really enjoyed it, too. I have two more of your recipes on the menu this week!
- Ashley
- December 29, 2020
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This was awesome. My 4 year old who hates sauces even ate it! New favorite for our family.
- Jen
- January 12, 2021
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Can you use almond flour?
- Violet
- July 16, 2022
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I wonder this too. Can anyone comment?
- Laurene
- June 1, 2021
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Finally got around to making this today & was not disappointed…SO incredibly yummy!!- Jane
- October 21, 2021
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I followed the recipe exactly but the sauce turned out extremely bitter and had to be thrown away. I think it’s because of the sesame oil which has a low smoking point and gets bitter when you cook it on a high heat like this recipe says to do.- Lisa
- October 29, 2021
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This was so easy and DELICIOUS! It was a hit for the whole family, and we’ll be making it again and again. Thank you!- Tom Wilkinson
- November 26, 2023
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I love the recipe, but too sweet for me. I’m going to only use half the maple syrup next time. Otherwise wonderful!
