Best Sweet And Sour Cauliflower Recipes

SWEET-AND-SOUR CAULIFLOWER WITH GOLDEN RAISINS

Steps:

• In a large, heavy pot, warm olive oil over medium-high heat until hot but not smoking. Add onions and cook, stirring, until softened and just turning golden, 5 to 8 minutes. Adjust the heat to prevent browning. Add saffron and stir to coat.
• Add cauliflower, season generously with salt and pepper and cook for 2 to 3 minutes, uncovered, stirring frequently.
• Add brown sugar, currants, raisins, lemon zest and juice, cider vinegar and 1 tablespoon sherry vinegar. Turn up heat and cook, stirring occasionally, until cauliflower is just tender, about 5 to 8 minutes more.
• Remove pot from heat, taste and adjust the seasonings with salt and sherry vinegar. Set aside for at least 10 minutes (or up to 2 days, refrigerated) before serving.
• When ready to serve, transfer to a serving dish and sprinkle with chives and pine nuts. Serve hot or at room temperature.

SWEET AND SOUR CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil and lightly grease with oil.
• Combine the cauliflower and 3 tablespoons of the oil in a large resealable plastic bag. Seal and shake until well coated. Add 1/2 cup of the cornstarch, 1 teaspoon salt and the pepper, then reseal and shake until well coated.
• Heat the remaining 1/3 cup oil in a large skillet over medium-high heat. Once hot, add the cauliflower and fry, tossing to cook on all sides, until deep golden brown in spots, about 10 minutes. Transfer the fried cauliflower to the prepared baking sheet and bake until the cauliflower starts to get crispy, 10 to 15 minutes
• While the cauliflower bakes, prepare the sauce. Whisk together the sugar, vinegar, soy sauce, ketchup, garlic powder and the remaining 1/2 teaspoon salt in a medium saucepan. Place over medium-high heat and bring to a boil; the sauce should thicken slightly.
• Whisk together the remaining 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until fully dissolved. Add the cornstarch slurry to the boiling sauce, reduce the heat to low and cook until thickened, about 30 seconds.
• Transfer the cauliflower to a large bowl and add half of the sauce. Toss until the cauliflower is well coated, then add the remaining sauce and toss. Garnish with the scallions and sesame seeds and serve with rice.
• Place the rice and 2 1/4 cups cold water in a medium saucepan. Put the pan over medium-high heat. Bring to a boil, reduce to a simmer, cover and cook until the rice is tender, 18 to 20 minutes. Remove the lid and fluff the rice before serving.

TASTY FRIED CAULIFLOWER WITH SWEET AND SOUR SAUCE

Steps:

• Beat flour, water, and egg together in a bowl to make batter. Stir in soy sauce and salt.
• Heat oil to a depth of 1/2 inch in a deep-fryer or large saucepan. Dip cauliflower in batter and fry in hot oil until lightly browned, 2 to 3 minutes. Drain on paper towels.
• Combine pineapple chunks and juice with tomato sauce in a small pot to make sauce; bring to a boil.
• Mix water and cornstarch in a small bowl until dissolved. Pour into sauce; stir until thickened, 3 to 5 minutes. Serve sauce alongside fried cauliflower.

SWEET AND SOUR CAULIFLOWER

Steps:

• 1. MAKE the sauce. Combine the water, sugar, vinegar, ketchup, soy sauce, and cornstarch in a bowl and whisk to combine. Set aside. 2. PLACE cauliflower in a large bowl. Add the milk and toss well. Add the cornstarch, salt, and pepper and toss to coat. 3. HEAT the oil in a wide, heavy-bottomed skillet over high heat. Add half of the cauliflower and cook 5 to 6 minutes, until crispy. Repeat with remaining cauliflower. 4. ADD all of the cauliflower back into the pan. Add the sauce and stir to coat. Reduce heat to medium-low. Cover and simmer 2 to 3 minutes, until cauliflower is tender. Serve hot. NUTRITION (per serving) 276 cal, 4 g pro, 48 g carb, 4 g fiber, 29 g sugar, 11 g fat, 1 g sat fat, 522 mg sodium

VIETNAMESE CAULIFLOWER IN SWEET AND SOUR SAUCE

Steps:

• Heat oil in a large (12") skillet.
• Saute shallots, garlic and chile paste.
• Add the soy sauce and sugar and stir.
• Add tomatoes and simmer for 5 minutes.
• Add the cauliflower, yellow onions, chicken stock and lemon juice.
• Reduce heat to low and simmer until veggies are cooked, about 10-15 minutes.
• Add the green onions.
• Transfer to a serving dish and garnish with cilantro.
• Serve with french bread or rice.

CAULIFLOWER EGG ROLLS WITH SWEET AND SOUR SAUCE

Steps:

• FILLING:.
• Heat oil in skillet.On high-medium heat, saute garlic and jalapeno until tender.
• Add cauliflower, coleslaw and saute until wilted, but still crisp.Put in bell pepper and green onion, saute another 30 seconds.
• Remove from heat and mix in cashews, sesame oil, salt and pepper. Keep aside to cool.
• Preheat oven to 400°F.
• ASSEMBLING AND BAKING THE EGG ROLL:.
• Place egg roll skin in front of you, so it looks like a diamond, with the lower point towards you.
• Place 2 tablespoons of cooled filling just below the center.
• Fold the bottom point of the diamond over and around the filling. Next, fold the left and right corners over filling.
• Finish by tightly roll the egg roll like a burrito. Moisten the top corner with a bit of water. Repeat for approximately 15 more skins.
• Spray a baking sheet with cooking spray. Place your egg rolls seam side down on greased sheet. Use cooking spray to coat the top of the egg roll lightly. Bake for 10 minutes, turn sides and bake for an additional 8- 10 minutes, till sides are golden brown.
• FOR THE SWEET AND SOUR SAUCE:.
• Stir all the ingredients together until well blended.
• Serve your egg rolls with the dipping sauce.

SWEET-AND-SOUR CAULIFLOWER

Steps:

• In a large non-stick frying pan over medium heat, saute the garlic in the oil for 1 minute.
• Add the cauliflower, tomatoes and vinegar.
• Cover and cook for 7 minutes.
• Stir in the pine nuts and raisins.
• Cover and cook for 2 minutes, or until the cauliflower is tender.