Cauliflower in Sweet and Sour Sauce

earthstor bamboo bento with sweet and sour cauliflower

30 mins

Serves 4

These roasted chunks of cauliflower are sweet, hot and sticky. They're reminiscent of fried food served in Chinese restaurants in the West. The toasted nuts give the rice a good, nutty flavour.

  • 1 1/2 Cups Rice
  • 800g Cauliflower
  • 1 1/3 plain flour
  • 1/2 tsp salt
  • 250ml ice-cold water
  • 1 2/3 panko breadcrumbs
  • 100g mixes seeds ex. sesame or sunflower
  • Coriander to garnish

  • 3cm of ginger
  • 1 tbs rice vinegar
  • 1 tbs tomato puree (paste)
  • 3 tbs soy sauce or coconut aminos
  • 4 tbs sugar or alternative
  • 1 tsp sriracha

  1. Preheat the oven to 220C
  2. Cook the rice following the instructions on the pack.
  3. Remove the green leaves from the cauliflower and put them in a pan. Break the remainder of the cauliflower into small florets
  4. Whisk the flour, salt and water in a bowl. Dip a few pieces of cauliflower at a time then place into a greased baking tray. Sprinkle panko breadcrumbs on top and oven roast for 10 minutes
  5. Peel and grate the ginger. Add the sauce ingredients into a saucepan with a little oil and simmer for approx. 5 minutes until syrupy
  6. Mix the cauliflower leaves with oil. Turn the cauliflower pieces and place the leaves beside them. Roast for a further 10 mins
  7. Toast the seeds in a dry frying pan without fat and mix them with the rice
  8. Pour the sauce over the cauliflower and sprinkle with coriander

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