Vietnamese Cauliflower in Sweet and Sour Sauce
Vietnamese Cauliflower in Sweet and Sour Sauce is a delightful fusion dish that transforms humble cauliflower into a crispy, golden masterpiece coated in a tangy, flavorful glaze. This recipe combines the light crunch of battered and fried cauliflower florets with a vibrant sauce made from tomato paste, soy sauce, rice vinegar, pineapple juice, and a hint of ginger for well-rounded sweet and sour notes. Perfectly balanced and easy to make, this dish is great for vegetarians or anyone seeking an exciting twist on classic Asian-inspired flavors. Garnished with fresh scallions and nutty sesame seeds, it’s a visually stunning option that’s ideal for weeknight dinners or entertaining guests. Pair it with steamed jasmine rice or enjoy as a standalone appetizer for a taste of Vietnam right at home. Keywords: Vietnamese cauliflower, sweet and sour sauce, vegetarian recipe, crispy cauliflower, Asian-inspired dish.
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Recipe Information
Ingredients
- 1 head (medium) Cauliflower
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 0.75 cup Water
- 0.25 tsp Salt
- 1 cup (for frying) Vegetable oil
- 2 large Garlic cloves, minced
- 1 tsp Fresh ginger, grated
- 2 tbsp Tomato paste
- 2.5 tbsp Rice vinegar
- 2 tbsp Soy sauce
- 2 tbsp Sugar
- 4 tbsp Pineapple juice
- 1 tsp Cornstarch
- 2 tbsp (for slurry) Water
- 2 tbsp Scallions, chopped
- 1 tbsp Sesame seeds
Instructions
Break the cauliflower into bite-sized florets and rinse thoroughly. Pat dry with a kitchen towel.
In a bowl, combine 0.5 cup all-purpose flour, 0.25 cup cornstarch, 0.25 tsp salt, and 0.75 cup water. Mix until a smooth batter forms.
Heat 1 cup vegetable oil in a deep pan or wok over medium heat until it reaches 350°F (175°C).
Dip each cauliflower floret into the batter, ensuring it’s fully coated, then carefully place it into the hot oil. Fry in batches for 3-4 minutes or until golden and crispy. Remove and place on a paper towel-lined plate to drain excess oil. Set aside.
In a small bowl, create a cornstarch slurry by mixing 1 tsp cornstarch with 2 tbsp water. Set this aside.
In a large skillet or wok, heat 1 tbsp vegetable oil over medium heat. Add 2 minced garlic cloves and 1 tsp grated ginger. Sauté until fragrant, about 1 minute.
Stir in 2 tbsp tomato paste, 2.5 tbsp rice vinegar, 2 tbsp soy sauce, 2 tbsp sugar, and 4 tbsp pineapple juice. Bring the mixture to a simmer.
Add the cornstarch slurry to the skillet and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
Toss the fried cauliflower into the sweet and sour sauce, stirring to coat each floret evenly.
Garnish with 2 tbsp chopped scallions and 1 tbsp sesame seeds before serving.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.4 g | 277% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 136.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 47.2 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2076 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
