Description
This Sweet and Sour Cauliflower recipe is a vibrant, flavorful vegetarian dish that combines tender cauliflower and bell peppers with a tangy and slightly spicy sauce. Perfect as a main or side dish, it’s quickly prepared on the stovetop, making it ideal for a wholesome weeknight meal that pairs beautifully with rice.
Ingredients
Vegetables
- 1 small head of cauliflower, cut into bite-sized florets
- 1 green bell pepper, cut into bite-sized squares
- 2 green scallions, thinly sliced
Sauce
- 1/4 cup ketchup
- 1/4 cup granulated white sugar
- 2 1/2 tbsp apple cider vinegar
- 2 tbsp light soy sauce
- 1/2 tsp garlic powder
- 1/2 tbsp sriracha
- 1 1/2 tsp cornstarch
- 2 tbsp water
Other
- 1 tbsp olive oil
- 1 clove garlic, minced
Instructions
- Prepare Vegetables and Sauté: Heat olive oil in a wok or large skillet over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Then add cauliflower florets and green bell pepper pieces. Cook, stirring occasionally, until the vegetables are tender but retain some bite, approximately 7-10 minutes. Remove from heat once done.
- Make the Sweet and Sour Sauce: In a small saucepan, combine ketchup, granulated white sugar, apple cider vinegar, light soy sauce, garlic powder, and sriracha. Whisk these ingredients together until smooth. Taste and adjust seasoning to preference, balancing sweetness, tang, and heat.
- Thicken the Sauce: In a small bowl, dissolve the cornstarch in water to create a slurry. Pour this slurry into the saucepan with the sauce mixture. Return the saucepan to gentle heat and whisk continuously until the sauce thickens and becomes smooth and glossy, about 2-3 minutes.
- Toss Vegetables in Sauce: Pour the thickened sweet and sour sauce over the sautéed cauliflower and bell pepper in the skillet. Toss thoroughly to ensure all pieces are evenly coated.
- Garnish and Serve: Sprinkle the sliced green scallions over the sauced vegetables. Serve the sweet and sour cauliflower hot, ideally accompanied by steamed rice for a fulfilling meal.
Notes
- For a gluten-free version, use gluten-free soy sauce.
- Adjust the level of sriracha sauce to control the spiciness.
- This dish pairs well with jasmine or basmati rice.
- You can add proteins like tofu or chicken for a non-vegetarian version if desired.
- If you prefer a crisper texture, cook the cauliflower and bell peppers for a shorter time.
