Description
This Vegan Sweet and Sour Cauliflower is a delicious, healthy family favorite that combines tender cauliflower florets cooked in a tangy and flavorful sweet and sour sauce. Made with wholesome ingredients and a smooth tahini-based sauce, this dish is perfect served over rice for a satisfying plant-based meal.
Ingredients
Scale
Vegetables
- 1 large Cauliflower florets (Chop into 1½ to 2-inch pieces)
- 2 cloves Chopped garlic (Use fresh for best results)
Sauce
- 1 cup Vegetable broth (Homemade dark vegetable stock enhances flavor)
- 4 tablespoons Dark Soy sauce/Tamari sauce (Choose Tamari for gluten-free)
- 2 tablespoons Rice vinegar (Apple cider vinegar can be a suitable replacement)
- 1 tablespoon Brown sugar (Maple syrup can be used as a sugar-free substitute)
- 2 tablespoons Tahini (Almond or peanut butter can also be used)
- 1/2 teaspoon Chili flakes (Adjust to spice preference)
- 2 tablespoons Corn starch (Can replace with tapioca flour for gluten-free)
- 1/4 cup Water
Cooking fat
- 2 tablespoons Olive oil (Can substitute with vegetable oil)
Instructions
- Prepare the sauce: In a bowl, combine vegetable broth, soy sauce or tamari, rice vinegar, brown sugar, tahini, chili flakes, and chopped garlic. Stir until the ingredients are well blended into a smooth, flavorful sauce.
- Cook cauliflower: Wash the cauliflower and cut it into 1½ to 2-inch florets. In a pan, heat olive oil over medium heat, adding a splash of water to create steam. Cover the pan and cook the cauliflower for 4-5 minutes until it becomes just tender but still holds its shape.
- Add sauce and simmer: Pour half of the prepared sweet and sour sauce over the cooked cauliflower. Reduce the heat to medium-low and simmer for 3-4 minutes, stirring occasionally to ensure even cooking and absorption of flavors.
- Thicken the sauce: In a separate bowl, mix the cornstarch with the remaining sauce until smooth to avoid lumps. Add this cornstarch mixture to the pan with the cauliflower, stirring constantly until the sauce becomes glossy and thickens, coating the cauliflower beautifully.
- Serve: Serve the sweet and sour cauliflower hot over steamed rice. Garnish with chopped spring onions and sesame seeds to add freshness and a slight crunch.
Notes
- You can substitute oat or rice milk in place of water for a slightly creamier sauce if desired.
- For a gluten-free version, use tamari sauce and replace cornstarch with tapioca flour.
- Adjust chili flakes to your preferred spice level or omit for a milder dish.
- Try almond or peanut butter instead of tahini for a variation in flavor and texture.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
