Vegan Sweet and Sour Cauliflower

🛒 Ingredients

• #For the Crispy Cauliflower & Batter:
• 1 large head cauliflower, cut into bite‑sized florets
• 1 red bell pepper, cut into chunks
• ½ cup fresh or canned pineapple chunks
• 1 cup all‑purpose flour
• ½ tsp salt, pinch of black pepper
• 1 cup ice‑cold water
• Neutral oil for deep‑frying
• #For the Sweet & Sour Sauce:
• 3 tbsp ketchup
• 2 tbsp sugar or coconut sugar
• 2 tbsp rice vinegar or apple cider vinegar
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce (optional, for richer color)
• 1 tsp minced garlic
• ½ tsp grated fresh ginger
• 150ml water or vegetable stock
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• Topping: Toasted white sesame seeds & sliced green onions

👩‍🍳 Instructions

1. 1

   Make the batter: Whisk flour, cornstarch, salt, and pepper in a bowl. Slowly stir in ice‑cold water until you get a smooth, thick batter that coats the back of a spoon.

2. 2

   Fry the cauliflower: Heat oil to medium‑high heat. Dip each cauliflower floret into the batter, let excess drip off, then fry in batches until golden brown and crispy all over. Drain well on paper towels.

3. 3

   Make the sauce: Heat a little oil in a separate pan or wok. Sauté garlic and ginger until fragrant. Add all sauce ingredients except the cornstarch slurry, stir well and bring to a gentle simmer.

4. 4

   Add vegetables & thicken: Toss in the bell pepper and pineapple; cook for 1–2 minutes so they stay crisp‑tender. Stir in the cornstarch slurry slowly while mixing, until the sauce thickens and becomes glossy.

5. 5

   Combine & serve: Add the fried cauliflower to the pan, toss gently and quickly until every piece is evenly coated with sauce.

6. 6

   Finish: Sprinkle generously with toasted sesame seeds and green onions. Serve hot with steamed rice.