Sweet and Sour Cauliflower

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Sweet and Sour Cauliflower

Ease of preparation rating: Medium

Yield: 4 servings



1 large head cauliflower, cut into florets

3 tablespoons (45 ml) flour

Vegetable oil, for deep frying



1 cup (240 ml) flour

¾ cup (180 ml) cornstarch

1 tablespoon (15 ml) sugar

1 teaspoon (5 ml) baking powder

½ teaspoon (2.5 ml) baking soda

1/8 teaspoon (0.5 ml) salt

1 ¼ cup (300 ml) vegetable stock



¾ cup (180 ml) ketchup

½ cup (120 ml) vinegar

½ cup (120 ml) sugar

½ cup (120 ml) brown sugar


1 scallion, finely sliced, to garnish



Heat oil in large deep saucepan or wok to 350 F (175 C).

Add cauliflower to a bowl and sprinkle with 3 tablespoons (45 ml) of flour. Toss to dust evenly. Set aside.

To make the batter, add flour, cornstarch, sugar, baking powder, baking soda, salt, and vegetable stock to a bowl and whisk together.

Add dusted cauliflower to bowl of batter and stir to coat. Remove cauliflower pieces, one at a time, ensuring fully coated with batter and carefully lower into hot oil in wok. Continue with remaining pieces. Using a metal slotted spoon or fork, agitate the pieces carefully so they don’t stick together. Cook for 3-5 minutes or until pieces are golden and crispy and cauliflower is tender. Remove pieces with a metal slotted spoon and add to a paper towel-lined bowl. Shake bowl to remove excess oil.

To make the sauce, whisk together ketchup, sugar, brown sugar, and vinegar in a small pot. Cook over medium-high heat for 4-5 minutes or until sauce starts to bubble.

Move cauliflower to fresh bowl. Drizzle sauce over cauliflower, toss to coat evening. Add cauliflower to a large platter and serve scatter sliced scallions on top to serve.

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