Baked Sweet & Sour Cauliflower

Easy and healthy Baked Sweet & Sour Cauliflower is a delicious twist on classic sweet & sour chicken or pork and it’s baked instead of fried. You won’t miss meat in this lightened up classic!

Add these to your Meatless Monday rotation: Mediterranean Veggie Pizza, Easy Creamy Macaroni and Cheese, and French Onion Grilled Cheese

Baked Sweet & Sour Cauliflower |

Let’s get the most important thing out on the table here: anything that is meatless and still pleases my husband is a WINNER WINNER chicken dinner. Minus the chicken part….. for obvious reasons…. okay just a winner dinner.

So what is this exactly? It’s cauliflower florets, tossed in a bit of oil and coated in corn starch and then baked to perfection. Crispy on the outside, tender on the inside. A lot like chicken, only more cauliflower-y. And all of that faux-fried cauliflower goodness is then tossed in a the best sweet and sour sauce. You will want to put this sauce on e-ver-y-thing. It’s incredibly easy to make and the flavor is spot-on.

Baked Sweet & Sour Cauliflower |

With New Years Resolutions commencing in a few days, this meatless dish is the perfect place to start your healthier eating goals. Or maybe your resolution is to try your hand at homemade takeout dishes, or even to try being okay with the idea of eating cauliflower where chicken and pork usually take the stage. Whatever your plans for 2017, I’m positive this baked sweet & sour cauliflower thing will fit in there somewhere.

Baked Sweet & Sour Cauliflower |

What people are saying about this Baked Sweet & Sour Cauliflower

“This dish was so easy to make and so delicious!! It was even good left over, cold. Have already made this twice and it will be a weekly meal in our house!! Goes great with carrots!” – Melissa

“This was a great dinner tonight, served over jasmine rice, with veggie spring rolls and broccoli. I think I would use a little less sugar next time, just for personal preference, and maybe add a few red chili flakes. Thanks for a great recipe!” – Vivian

“This is amazing!! I happened to have rice vinegar on hand so I used that instead of apple cider vinegar. the cauliflowers tho, from now on i shall be coating all things in oil and corn starch and throwing them in the oven instead of frying.” – Mandy

“I’m very pleasantly surprised by this sauce! I was pretty suspicious of it (“ketchup, really? Where are the pineapples, the peppers?”), but it turned out great, almost just like the red sweet-and-sour sauce at my favorite Chinese restaurants. I’ll definitely be using that recipe again.” – Steph

Baked Sweet & Sour Cauliflower |
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4.31 from 23 votes

Baked Sweet & Sour Cauliflower

Easy and healthy baked sweet & sour cauliflower is a delicious twist on classic sweet & sour chicken or pork and it's baked instead of fried. You won't miss meat in this lightened up classic!
Course Main Course
Cuisine Asian
Keyword cauliflower, healthy, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Tiffany


  • 5-6 cups cauliflower florets
  • 3 tablespoons vegetable oil
  • 1/3 cup corn starch
  • 3-4 cups steamed rice, for serving
  • thinly sliced green onions for garnish


  • 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 ketchup
  • 1 tablespoon cornstarch + 2 tablespoon cold water


  • Preheat oven to 425 degrees and grease a baking sheet. Combine cauliflower and oil in a large ziplock bag. Seal and shake to coat cauliflower in the oil. Open the bag, add corn starch, seal bag and toss to coat again.
  • Transfer coated cauliflower to greased pan. Bake for 15-20 minutes until cauliflower starts to brown on the bottoms. Switch oven to broil and cook on high for 3-4 minutes just until tops start to brown. (watch carefully so the cauliflower doesn't burn!)
  • 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 starch and cold water until dissolved. Add to sauce pan and stir until thickened, then reduce to low heat.
  • In a large heat-safe bowl combine roasted cauliflower and sauce. Serve with steamed rice and top with sliced green onions.



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5 stars
I made this today and loved it! I used coconut flour instead of corn starch due to corn allergies in my family.
and I didn’t add the garlic or onion powders to the sauce. I will definitely make this again.

    Awesome! I’m happy to hear your modifications worked out great!

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