Sweet and sour cauliflower. These crispy bites are just like you would get in an Asian restaurant but probably a bit healthier, but just maybe!
When I was a kid I used to love sweet and sour sauce. It was my go-to option at Asian restaurants and I also bought it pre-made from the shops. Being such a sweet tooth this was the perfect dish for my taste buds. Little did I know how easy it is to make it yourself. At least, a little cheat version of a recipe like this.
This recipe tastes almost exactly like I remember sweet and sour from my childhood but this recipe has no refined sugar. Instead, I chose to use Agave syrup which has a lower glycemic index than refined sugar. However, researchers are not unanimous about the benefits of using Agave and some even state that it is not healthy at all. But, I’m willing to give it the benefit of the doubt and am happy to use it instead of sugar.
Sweet and Sour Cauliflower
Cauliflower and coating
- 1 medium head of Cauliflower
- 1 1/2 cups Flour
- 1/2 cup Panko bread crumbs
- 3 tbsp Corn starch
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp onion granules
- 1/2 tbsp + 1 tbsp Vegetable bouillon powder (divided)
- 250 ml Sparkling water
Sweet and sour sauce
- 4 tbsp Oil
- 2 tsp White Vine vinegar
- 2 tsp Soy sauce
- 4 tbsp Ketchup
- 3 tbsp Agave syrup
- 4 tbsp Pineapple juice
- 1/2 cup Water
- 1 tsp Corn starch
- Start by prepping all your ingredients.
- To make the sauce, combine the oil, ketchup, vinegar, agave syrup, soy sauce and pineapple juice in a pot and mix well.
- Make a slurry with 1/2 cup of water and 1 tsp of cornstarch and add into the sauce. Let simmer until thickened.
- Cut the cauliflower into bite-size florets. Steam the cauliflower florets with vegetable bouillon infused water until starting to soften. You only want the cauliflower to be parboiled. (You can also boil the cauliflower, just keep an eye on them so they don’t become too soft. Drain the cauliflower florets (I poured the water over the florets to get as much flavour from the water as possible) and allow to cool down while you prepare the coating.
- In a bowl mix the flour, corn starch, salt, chilli powder, paprika, turmeric, garlic granules and vegetable bouillon. Add the sparkling water gradually until you’ve reached the ideal thickness. You want the mix to be a bit runny but thick enough to stick to the cauliflower.
- Pour the cauliflower florets into the coating mix and coat all the florets well.
- Deep fry the cauliflower for about 3-5 minutes or until golden. I used a deep fryer and the oil was 150°C
- Cut some carrots, peppers, broccoli and onions and stir-fry in a pan in a little bit of oil.
- Add the sauce and the deep-fried cauliflower and toss in the sauce until the sauce has coated the cauliflower. Serve with rice if preferred.
If you try this recipe, I would love to hear from you! Please leave a comment down below or take a photo and tag me on Instagram @abiteofkindness