Sweet and Sour Cauliflower

A lightened-up, plant-based version of the classic Chinese takeout favorite! This Sweet and Sour Cauliflower is crispy, flavorful, and coated in a tangy-sweet sauce. Naturally vegan, gluten-free, and paleo-friendly, it’s perfect for a quick weeknight dinner or as a fun party appetizer.

Why You’ll Love This Recipe

• A healthier spin on a classic takeout dish

• Vegan, gluten-free, and paleo-friendly

• Crispy baked cauliflower without deep frying

• Tangy-sweet sauce that’s perfectly balanced

• Ready in just 30 minutes

• Simple ingredients you probably already have

• Great for meal prep or party platters

• Flexible – swap cauliflower for other veggies

• Family-friendly dish everyone will enjoy

• Gorgeous presentation with scallions and sesame seeds

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cauliflower

• medium cauliflower florets

• refined coconut oil, melted (or avocado, olive, etc.)

• tapioca flour

Sweet & Sour Sauce

• cider vinegar

• maple syrup or honey

• ketchup

• tamari or soy sauce (or coconut aminos for paleo)

• garlic, minced

• freshly grated ginger

• onion powder

For Garnish

• scallion, thinly sliced

• sesame seeds

directions

1. Preheat the oven to 425ºF and line a baking sheet with parchment paper.

2. Prepare the cauliflower: Place florets and oil in a large bag or bowl; toss until coated. Add tapioca flour and toss again to coat evenly. Transfer to the baking sheet.

3. Bake the cauliflower for about 30 minutes, until florets are crisp and beginning to brown.

4. Make the sauce: While the cauliflower bakes, combine vinegar, maple syrup (or honey), ketchup, tamari, garlic, ginger, and onion powder in a small pot over medium-high heat. Whisk for about 3 minutes until smooth. Bring to a simmer and cook for about 10 minutes, stirring frequently, until the sauce thickens.

5. Toss and serve: Place baked cauliflower in a bowl, pour over the sweet and sour sauce, and toss to coat. Top with scallions and sesame seeds. Serve hot.

Servings and timing

• Servings: 2–4

• Prep time: 5 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Add heat: Stir in red pepper flakes or a dash of sriracha to the sauce.

• Use other veggies: Try broccoli, Brussels sprouts, or tofu for a fun twist.

• Make it nutty: Sprinkle toasted cashews or peanuts on top for crunch.

• Low-sugar option: Use sugar-free ketchup and reduce maple syrup slightly.

• Crispier coating: Use arrowroot flour instead of tapioca flour for a slightly different texture.

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat in the oven at 375ºF for 10 minutes to re-crisp the cauliflower, or microwave for a quick option (texture will be softer).

FAQs

Can I use frozen cauliflower?

Yes, but thaw and pat dry thoroughly before coating to avoid sogginess.

Is this dish spicy?

No, but you can easily add heat with chili flakes or hot sauce.

Can I make the sauce ahead of time?

Absolutely — store it in the fridge for up to 5 days and reheat before tossing with cauliflower.

What can I serve this with?

It’s great with steamed rice, quinoa, or cauliflower rice for a low-carb option.

Can I use a different flour for coating?

Yes, arrowroot or cornstarch also work well for crisping the cauliflower.

How do I make it paleo?

Use coconut aminos instead of soy sauce and honey or maple syrup as the sweetener.

How can I make it less sweet?

Reduce the maple syrup or honey by half for a tangier sauce.

Can I air fry the cauliflower instead?

Yes, cook at 400ºF for 15–18 minutes, shaking halfway through.

Does the sauce freeze well?

Yes, freeze the sauce in an airtight container for up to a month.

How do I keep the cauliflower crispy after coating it with sauce?

Serve immediately or keep the sauce separate and drizzle just before eating.

Conclusion

This Sweet and Sour Cauliflower is a vibrant, easy-to-make dish that satisfies takeout cravings without the guilt. With its crisp coating and tangy-sweet sauce, it’s perfect for weeknight dinners, parties, or meal prep. Quick, healthy, and utterly delicious, it’s a recipe you’ll return to again and again.