Sweet and Sour ~oh so yummy~ Cauliflower

There’s certain staples I keep in the house… unfortunately whether I use them is the question.

Cauliflower is one I always have in the house because it’s so versatile. Thankfully it can also last quite a while in the crisper! However, what do you do with a whole head that has to be used, pretty much, immediately?
Make a whole dish of sweet and sour cauliflower!

Can you say yummy??!

I’d been eyeballing this recipe for a while, so I was excited to try it! Again, had everything in the ingredient list. Simple and fast to make – and super duper tasty!!! Husband (in all his meat-eating glory) even enjoyed it! Baked, so healthier for you! But just as delish!!!! There were 4 servings… so 3 for us; 2 dinners and a lunch. Only problem? When I reheated it at lunch, it was very hot and I was so impatient to eat I burned my mouth!
Servings: 4Time: 30 minutes

  • 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


  1. Preheat oven to 425 degrees and grease an oven safe high rim pan. Combine cauliflower and oil in a large bowl. Stir to coat cauliflower in the oil. Add corn starch, stir to coat again.
  2. 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!)
  3. 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.
  4. Remove hot pan from oven and pour sauce over cauliflower. Use caution as it will sputter and it hurts! Stir to ensure roasted cauliflower is coated. Serve with steamed rice and top with sliced green onions.

Once cauliflower is out of the pan, wash the pan. Once the sugar cools, it’s like concrete… don’t make the mistake I made! Plus it’s too warm to eat right away, anyhow!

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