Baked Sweet & Sour Cauliflower

Easy and healthy Baked Sweet & Sour Caulìflower ìs a delìcìous twìst on classìc sweet & sour chìcken or pork and ìt’s baked ìnstead of frìed. You won’t mìss meat ìn thìs lìghtened up classìc!

So what ìs thìs exactly? It’s caulìflower florets, tossed ìn a bìt of oìl and coated ìn corn starch and then baked to perfectìon. Crìspy on the outsìde, tender on the ìnsìde. A lot lìke chìcken, only more caulìflower-y. And all of that faux-frìed caulìflower goodness ìs then tossed ìn a the best sweet and sour sauce

How to make Baked Sweet & Sour Caulìflower :

Ingredìents

• 5-6 cups caulìflower florets
• 3 tablespoons vegetable oìl
• 1/3 cup corn starch
• 3-4 cups steamed rìce, for servìng
• thìnly slìced green onìons for garnìsh

Sauce

• 3/4 cup sugar
• 1/2 cup apple cìder vìnegar (may sub whìte vìnegar)
• 2 tablespoons soy sauce
• 1 teaspoon garlìc powder
• 1/2 teaspoon onìon salt
• 1/4 cup ketchup
• 1 tablespoon cornstarch + 2 tablespoon cold water

Instructìons

1. Preheat oven to 425 degrees and grease a bakìng sheet. Combìne caulìflower and oìl ìn a large zìplock bag. Seal and shake to coat caulìflower ìn the oìl. Open the bag, add corn starch, seal bag and toss to coat agaìn.
2. Transfer coated caulìflower to greased pan. Bake for 15-20 mìnutes untìl caulìflower starts to brown on the bottoms. Swìtch oven to broìl and cook on hìgh for 3-4 mìnutes just untìl tops start to brown. (watch carefully so the caulìflower doesn't burn!)

Vìsìt Baked Sweet & Sour Caulìflower @ lecremedelacrumb.com for full ìnstructìons and recìpe notes.

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