Vietnamese Cauliflower in Sweet and Sour Sauce

Vietnamese Cauliflower in Sweet and Sour Sauce is a delightful fusion dish that transforms humble cauliflower into a crispy, golden masterpiece coated in a tangy, flavorful glaze. This recipe combines the light crunch of battered and fried cauliflower florets with a vibrant sauce made from tomato paste, soy sauce, rice vinegar, pineapple juice, and a hint of ginger for well-rounded sweet and sour notes. Perfectly balanced and easy to make, this dish is great for vegetarians or anyone seeking an exciting twist on classic Asian-inspired flavors. Garnished with fresh scallions and nutty sesame seeds, it’s a visually stunning option that’s ideal for weeknight dinners or entertaining guests. Pair it with steamed jasmine rice or enjoy as a standalone appetizer for a taste of Vietnam right at home. Keywords: Vietnamese cauliflower, sweet and sour sauce, vegetarian recipe, crispy cauliflower, Asian-inspired dish.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 head (medium) Cauliflower
• 0.5 cup All-purpose flour
• 0.25 cup Cornstarch
• 0.75 cup Water
• 0.25 tsp Salt
• 1 cup (for frying) Vegetable oil
• 2 large Garlic cloves, minced
• 1 tsp Fresh ginger, grated
• 2 tbsp Tomato paste
• 2.5 tbsp Rice vinegar
• 2 tbsp Soy sauce
• 2 tbsp Sugar
• 4 tbsp Pineapple juice
• 1 tsp Cornstarch
• 2 tbsp (for slurry) Water
• 2 tbsp Scallions, chopped
• 1 tbsp Sesame seeds

Directions

Step 1

Break the cauliflower into bite-sized florets and rinse thoroughly. Pat dry with a kitchen towel.

Step 2

In a bowl, combine 0.5 cup all-purpose flour, 0.25 cup cornstarch, 0.25 tsp salt, and 0.75 cup water. Mix until a smooth batter forms.

Step 3

Heat 1 cup vegetable oil in a deep pan or wok over medium heat until it reaches 350°F (175°C).

Step 4

Dip each cauliflower floret into the batter, ensuring it’s fully coated, then carefully place it into the hot oil. Fry in batches for 3-4 minutes or until golden and crispy. Remove and place on a paper towel-lined plate to drain excess oil. Set aside.

Step 5

In a small bowl, create a cornstarch slurry by mixing 1 tsp cornstarch with 2 tbsp water. Set this aside.

Step 6

In a large skillet or wok, heat 1 tbsp vegetable oil over medium heat. Add 2 minced garlic cloves and 1 tsp grated ginger. Sauté until fragrant, about 1 minute.

Step 7

Stir in 2 tbsp tomato paste, 2.5 tbsp rice vinegar, 2 tbsp soy sauce, 2 tbsp sugar, and 4 tbsp pineapple juice. Bring the mixture to a simmer.

Step 8

Add the cornstarch slurry to the skillet and cook for 1-2 minutes, stirring constantly, until the sauce thickens.

Step 9

Toss the fried cauliflower into the sweet and sour sauce, stirring to coat each floret evenly.

Step 10

Garnish with 2 tbsp chopped scallions and 1 tbsp sesame seeds before serving.

Nutrition Facts

Serving size	(1183.8g)

Amount per serving	% Daily Value*
Calories	2450.0

Total Fat 216.4g	0%
Saturated Fat 31.4g	0%
Polyunsaturated Fat 136.7g
Cholesterol 0mg	0%
Sodium 2462.2mg	0%
Total Carbohydrate 133.1g	0%
Dietary Fiber 14.6g	0%
Total Sugars 47.2g
Protein 22.1g	0%

Vitamin D 0IU	0%
Calcium 189.4mg	0%
Iron 7.2mg	0%
Potassium 2076.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.8%

Protein: 3.4%

Carbs: 20.7%