Description
A vegetarian twist on the classic sweet and sour dish, featuring crispy cauliflower in a tangy sauce.
Ingredients
Scale
For the Crust:
- 1 head cauliflower, cut into florets
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 bell pepper, diced
- 1/2 cup pineapple chunks
- 2 tbsp vegetable oil
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Dip cauliflower florets in beaten eggs, then coat with cornstarch. Place on baking sheet and bake for 20-25 minutes until crispy.
- In a saucepan, combine sugar, vinegar, ketchup, soy sauce, garlic powder, and onion powder. Bring to a simmer and cook for 5 minutes until slightly thickened.
- Heat oil in a large skillet over medium heat. Add bell pepper and pineapple, cooking for 3-4 minutes until softened.
- Add baked cauliflower to the skillet, pour sauce over, and toss to coat evenly. Cook for 2-3 minutes until heated through.
Notes
You can customize the seasonings to taste.