Sweet and Sour Cauliflower

We had left over Meat Loaf and decided to make Sweet and Sour Cauliflower. You can find the Meat Loaf recipe on our blog of March 9, 2025. Click the date to get the recipe.We didn't particularly like it. It reminded me of just what it is, an Americanized version of a Classic Chinese dish. Oh well we tried, and we have lots of Chinese restaurants in Los Angeles where I can get the real deal. However if you aren't near a Chinese restaurant this might be the recipe for you!

Sweet and Sour Cauliflower
New York Times
Reminiscent of classic sweet and sour dishes served at Chinese American restaurants, cauliflower seamlessly steps in for pork or chicken here. For beautifully burnished florets with crispy edges, the cauliflower is treated to a simple dusting of cornstarch, applied in stages to create a more even coating, and a gentle lick of oil before baking or air-frying. Punchy and tart, this sweet and sour sauce is a keeper. Ketchup is the key ingredient, and it brings sourness, sweetness and umami to a simple blend of garlic, rice vinegar, soy sauce and sugar. Eat with rice, noodles or on top of pan-fried tofu.
 
Sweet and Sour Cauliflower
New York Times
INGREDIENTS
Yield:4 servings
 
6    tablespoons cornstarch (for the cauliflower) plus 1             teaspoon (for the sauce)
1       large cauliflower (about 2 pounds), cut into bite-size florets
Salt and pepper
Extra-virgin olive oil
3       tablespoons ketchup
3       tablespoons sugar
2       tablespoons rice vinegar
2       tablespoons soy sauce or tamari
1       garlic clove, finely chopped
2       scallions, thinly sliced
Rice or noodles, for serving
 
PREPARATION
 
1.  If using an oven, heat it to 425 degrees. If using an air fryer, heat it to 400 degrees, if preheating is recommended for your air fryer.

2.  Place 3 tablespoons cornstarch in a large bowl. Add the cauliflower, season with a big pinch of salt and pepper, and toss to coat. Drizzle in 2 to 3 tablespoons oil and toss until well coated. Add 3 tablespoons cornstarch and toss. Drizzle in another 1 to 2 tablespoons oil and toss well again, making sure there is no dry cornstarch on the cauliflower.

3.  If using an oven, grease a sheet pan with a drizzle of olive oil. Arrange the florets in a single layer on the baking sheet and roast for 10 minutes. Remove from the oven, flip the cauliflower to encourage even cooking, and return to the oven for another 8 to 10 minutes, cooking until it is tender and golden around the edges.

4. If using an air fryer, you may need to work in batches depending on the size of your machine. Arrange the cauliflower in a single layer on the rack, and air fry for 16 minutes, tossing the cauliflower halfway through, to encourage even crisping. Cook the remaining cauliflower.

5. While the cauliflower cooks, make the sweet and sour sauce: Place the ketchup, sugar, vinegar, soy sauce and garlic in a small pot. Heat over medium, stirring, until the sugar melts and the mixture starts bubbling around the edges, about 1 minute. Whisk the remaining 1 teaspoon cornstarch with 2 tablespoons of water, then slowly pour the cornstarch slurry into the pot, stirring constantly, until the mixture thickens, about 1 minute.

6. To serve, transfer the cauliflower to a bowl and drizzle the sweet and sour sauce over the florets. Top with scallions. Serve with rice or noodles.