Sweet and Sour Cauliflower 

By Hetty Lui McKinnon

Published Oct. 1, 2024

Sweet and Sour Cauliflower 
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(2,539)
Comments
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Reminiscent of classic sweet and sour dishes served at Chinese American restaurants, cauliflower seamlessly steps in for pork or chicken here. For beautifully burnished florets with crispy edges, the cauliflower is treated to a simple dusting of cornstarch, applied in stages to create a more even coating, and a gentle lick of oil before baking or air-frying. Punchy and tart, this sweet and sour sauce is a keeper. Ketchup is the key ingredient, and it brings sourness, sweetness and umami to a simple blend of garlic, rice vinegar, soy sauce and sugar. Eat with rice, noodles or on top of pan-fried tofu.

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Ingredients

Yield:4 servings 
  • 6tablespoons cornstarch (for the cauliflower) plus 1 teaspoon (for the sauce) 
  • 1large cauliflower (about 2 pounds), cut into bite-size florets 
  • Salt and pepper 
  • Extra-virgin olive oil
  • 3tablespoons ketchup
  • 3tablespoons sugar  
  • 2tablespoons rice vinegar
  • 2tablespoons soy sauce or tamari 
  • 1garlic clove, finely chopped 
  • 2scallions, thinly sliced
  • Rice or noodles, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

253 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 4 grams protein; 729 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If using an oven, heat it to 425 degrees. If using an air fryer, heat it to 400 degrees, if preheating is recommended for your air fryer.

  2. Step 2

    Place 3 tablespoons cornstarch in a large bowl. Add the cauliflower, season with a big pinch of salt and pepper, and toss to coat. Drizzle in 2 to 3 tablespoons oil and toss until well coated. Add 3 tablespoons cornstarch and toss. Drizzle in another 1 to 2 tablespoons oil and toss well again, making sure there is no dry cornstarch on the cauliflower.

  3. Step 3

    If using an oven, grease a sheet pan with a drizzle of olive oil. Arrange the florets in a single layer on the baking sheet and roast for 10 minutes. Remove from the oven, flip the cauliflower to encourage even cooking, and return to the oven for another 8 to 10 minutes, cooking until it is tender and golden around the edges.

  4. Step 4

    If using an air fryer, you may need to work in batches depending on the size of your machine. Arrange the cauliflower in a single layer on the rack, and air fry for 16 minutes, tossing the cauliflower halfway through, to encourage even crisping. Cook the remaining cauliflower.

  5. Step 5

    While the cauliflower cooks, make the sweet and sour sauce: Place the ketchup, sugar, vinegar, soy sauce and garlic in a small pot. Heat over medium, stirring, until the sugar melts and the mixture starts bubbling around the edges, about 1 minute. Whisk the remaining 1 teaspoon cornstarch with 2 tablespoons of water, then slowly pour the cornstarch slurry into the pot, stirring constantly, until the mixture thickens, about 1 minute.

  6. Step 6

    To serve, transfer the cauliflower to a bowl and drizzle the sweet and sour sauce over the florets. Top with scallions. Serve with rice or noodles.

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Ratings

5 out of 5
2,539 user ratings
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Comments

Madison Cook

Excellent, with a suggestion for eliminating unnecessary added sugars and sodium found in commercial ketchup: Sub tomato paste and add depth and fiber with some peaches (fresh or canned in natural juice/drained) buzzed in the blender or processor. Applesauce will also do the trick. Enjoy!!

John

To increase the protein, I used 1 lb of cauliflower and 16oz of cubed tofu and otherwise followed the instructions. Note: I get better tofu results by air frying them and use the oven for the cauliflower.

CARP

So good! Honored to write the first comment and review of this recipe. So easy, could do with any vegetable really. Great with brown rice. A keeper!

HighSnows

Used the zip-lock bag / cornstarch / oil all at once shake technique mentioned in other comment to good result. Too much sugar though. I cut it down to 2 Tbsp but next time I’ll only use 1 Tbsp. Will make again

Wendy Schreiber

This is disgusting! For god's sake if you want crunchy, tempura the vegetables instead of soaking them in olive oil and cornstarch in the oven. Recipe is too sweet. OVEN DOES NOT WORK.

Elizabeth

I WANTED to love this. I read the comments first and used a 1/2 - 1/2 mix of corn and potato starch. I made sure no dry spots could be seen. I used my convection oven and placed a rack over a sheet pan to ensure max air flow. The cauliflower WAS beautifully crisp. It DID taste sandy. I know I roasted too long because when bitten into, the pieces just… collapsed. The sauce was… not special and I wish I’d had some chili oil to brighten it up.

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