Sweet and Sour Cauliflower

This recipe comes from Rhea Parsons at the Vee Word Blogspot.  I made a few changes as usual for local ingredient availability, for our personal tastes, to add protein, and lower the fat a bit.

Rhea nailed the sauce – it tastes just like the bright pink, pineapply, gooey Chinese restaurant sweet and sour of my childhood!  The kids liked it too.

Sweet and Sour Cauliflower

Sweet and Sour Cauliflower

Ingredients

    Sauce
  • 1 tsp vegetable oil (optional, can water saute)
  • 1 onion, finely chopped
  • 1 roasted red pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 cup diced pineapple
  • 3 Tbsp rice vinegar or apple cider vinegar
  • 1/4 cup tomato paste
  • dash hot sauce
  • 1 Tbsp soy sauce
  • 2-3Tbsp brown sugar or maple syrup
  • 1/4 cup water
  • 2 tsp cornstarch
  • Cauliflower
  • 2 heads cauliflower, cut into florets
  • 1 green pepper, roughly chopped (optional)
  • 1 can chickpeas, drained and rinsed
  • 2 cloves of garlic, chopped
  • 1/2 cup pineapple juice or water
  • 1 tsp turmeric
  • salt and pepper to taste

Instructions

    Sauce
  1. Saute onions and roasted red pepper until soft in either oil or water, your choice.
  2. Add garlic and ginger and saute for 30 more seconds.
  3. Add pineapple, vinegar, sugar or syrup, tomato paste, hot sauce, and soy sauce and cook for 3 minutes.
  4. In a small bowl mix water and corn starch until smooth.
  5. Add corn starch mixture to sauce and cook 1 minute until thickened.
  6. Set aside until ready to serve.
  7. The Cauliflower
  8. Water saute the garlic and green pepper for 3-4 minutes.
  9. Add cauliflower and chickpeas and stir.
  10. Pour in pineapple juice or water.
  11. Bring to a boil.
  12. Lower heat, cover and simmer 5-7 minutes until cauliflower is tender crisp.
  13. Season with turmeric, salt and pepper.
  14. To serve, top cauliflower and chickpea mixture with sauce. Can sprinkle with toasted cashew or peanuts if desired.
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http://triumphwellness.com/sweet-and-sour-cauliflower/

Be sure to visit Rhea’s blog: http://theveeword.blogspot.com/ for lots more delicious recipes.  Vegan Jalapeno Poppers anyone??

This post is participating in BookMarked Recipes and Wellness Weekends at dietdessertanddogs.com and Healthy Vegan Fridays HERE.

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Comments

  1. Thank you so much, Emily. I’m so glad you liked it.

    I also love the name of your web site. It’s so creative!!

    Thanks for sharing The “V” Word with others!!!

    • Emily Segal says:

      I will be the first in line to buy your cookbook, woman!

    • I made this. The taste is really good by it self! Plus it is very hahltey; this is keep in my diet as I need more raw recipe. I want to try and eat this with brown rice. Also, I think I made too much sauce.. or was I suppose to take some out and then add the cucumber? I didn’t do that.. ha ha.. I hope that’s OK. I want to try your Taco recipe next. Keep up the good work!

  2. I love how you added chickpeas to this dish! It looks great. :)

  3. I will be the first in line to buy your cookbook, woman!

  4. wow…I became fan of this site after seeing this easy steps for making tasty recipe……. I just love how simple and straight-forward this recipe is! Way to take a side and make it a main!
    Check out for more simple and tastiest recipe in http://www.mymulticuisine.com

  5. I had some leftover no cluck cutlets from vegan sandwiches save the day that I needed to use so I cut them into bite sized pieces ( 2 of them), tossed them in flour and into a hot pan with a bit of oil and cooked until they were crispy on the outside. I removed them and then made the sauce. I did add some chopped up carrots with the other veggies, but I think the carrots would have worked better being done in thin slices and cooked with the ‘meat’. Anyway…I just served the chickun pieces tossed with the sauce over rice ( we do 1/2 and 1/2 white and brown around here). I would love to try the cauliflower version another day. The chickun version was very good. My 5 year old and meat loving ( Chinese) husband gobbled it up happily.

  6. This recipe’s definitely a keeper. Switched the pineapple for persimmons (b/c that was what I had in the kitchen), and served it over rice. Tasty and filling, with leftovers for my lunch tomorrow!

    • Emily Segal says:

      Ruth, I saw on FB about your can of pineapple and briefly wondered if this was the recipe you needed it for. Good to know the persimmon sub works as that is much more readily available here.

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