Sweet and Sour Cauliflower

Why You’ll Love This Recipe

I love how this dish takes comfort food flavors and gives them a vegetable-forward twist. The cornstarch coating ensures the cauliflower gets beautifully crisp, while the sauce hits that perfect balance of sweet, sour, and savory. It’s quick to make—about 30 minutes from start to finish—and works for both weeknight dinners and special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cauliflower florets

• Cornstarch

• Neutral oil

• Garlic cloves

• Ketchup

• Rice vinegar

• Soy sauce

• Sugar

• Salt and pepper

Directions

1. I preheat the oven to 425°F (or the air fryer to 375°F).

2. I cut the cauliflower into bite-sized florets.

3. I toss the florets with cornstarch in two stages—first a light dusting, then another coating to ensure even coverage.

4. I drizzle with a small amount of oil and season lightly with salt and pepper.

5. I roast for 20 minutes (or air fry for 15–18 minutes), flipping halfway, until crisp and golden.

6. While the cauliflower cooks, I make the sauce by sautéing minced garlic in a pan, then adding ketchup, rice vinegar, soy sauce, sugar, and a splash of water. I simmer until slightly thickened.

7. I toss the crispy cauliflower in the sauce until coated evenly.

8. I serve immediately with rice, noodles, or tofu.

Servings and timing

This recipe serves about 4 people. It takes approximately 30 minutes total: 10 minutes for prep and 20 minutes for cooking.

Variations

• I add pineapple chunks to the sauce for extra sweetness.

• I stir in chopped bell peppers for more color and texture.

• I make it spicier by adding chili flakes or a splash of sriracha.

• I swap soy sauce for tamari for a gluten-free option.

• I serve it in lettuce wraps for a lighter, handheld meal.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the cauliflower in the oven or air fryer at 350°F for 5–6 minutes to restore crispness. I avoid microwaving as it makes the coating soft.

FAQs

Can I make the sauce ahead of time?

Yes, I prepare the sauce up to 3 days in advance and store it in the fridge. I reheat it gently before tossing with the cauliflower.

How do I keep the cauliflower crispy after saucing?

I toss the cauliflower in the sauce just before serving to keep it from getting soggy.

Can I use frozen cauliflower?

Yes, but I thaw it completely and pat it very dry before coating in cornstarch to avoid excess moisture.

Is there a baked-only version without air-frying?

Yes, I roast the cauliflower in the oven at 425°F for 20–25 minutes, flipping halfway for even browning.

Can I make this oil-free?

Yes, I skip the oil and roast the cornstarch-coated cauliflower directly. It won’t be as golden, but it will still be crisp.

Conclusion

This sweet and sour cauliflower is one of my favorite ways to enjoy takeout-inspired flavors at home. The tangy sauce, crispy edges, and tender florets make it a dish I keep coming back to. Whether I serve it over rice, noodles, or tofu, it’s always a hit at my table.

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