Sweet and sour cauliflower
Preheat oven to 220 degrees Celsius and grease a baking sheet. Combine cauliflower and oil in a large bowl or container with a lid. Seal and shake to coat cauliflower in the oil. Open the container, add cornflour, seal container and toss to coat again.
Transfer coated cauliflower to greased oven tray. Bake for 15-20 minutes until cauliflower starts to brown on the bottoms. Turn the pieces over and bake for a further 5 minutes.
While cauliflower is cooking, prepare the sauce: Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium sauce pan. Stir and bring to a boil. In a small bowl whisk together the 1 tablespoon corn flour and cold water until dissolved. Add to sauce pan and stir until thickened, then reduce to low heat.
In a large bowl combine roasted cauliflower and sauce. Serve with steamed rice.
5-6 cups cauliflower florets
3 tablespoons vegetable oil
1/3 cup corn starch
3-4 cups steamed rice, for serving
3/4 cup sugar
1/2 cup apple cider vinegar (may sub white vinegar)
2 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 cup tomato sauce (like ketchup, not puree)
1 tablespoon cornflour + 2 tablespoon cold water
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