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!
Servings:4 servings
Ingredients
- 5-6 cups cauliflower florets
- 3 tablespoons vegetable oil
- ⅓ cup corn starch
- 3-4 cups steamed rice, for serving
- thinly sliced green onions for garnish
Sauce
- ¾ cup sugar
- ½ cup apple cider vinegar , (may sub white vinegar)
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion salt
- ¼ cup ketchup
- 1 tablespoon cornstarch + 2 tablespoon cold water
Instructions
- 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.
Notes
Serve over steamed rice or with your favorite fried rice.
Nutrition
Calories: 486 kcal, Carbohydrates: 92 g, Protein: 7 g, Fat: 11 g, Saturated Fat: 9 g, Sodium: 970 mg, Potassium: 492 mg, Fiber: 3 g, Sugar: 43 g, Vitamin A: 77 IU, Vitamin C: 61 mg, Calcium: 45 mg, Iron: 1 mg