Sweet and Sour Crispy Cauliflower
Roasted cauliflower with a light crisp coating, tossed in sticky sweet and sour sauce and served over rice.
Made with Sweet and sour sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45
- LevelEasy
- Costabout £1.68 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan) and put a large baking tray in to heat. Cook the rice following the packet.
- 2
Toss the cauliflower with the tamari, paprika and oil in a big bowl, then sprinkle over the cornflour and toss until lightly coated.
- 3
Tip on to the hot tray in a single layer and roast for 25 to 30 minutes, turning halfway, until the edges are dark gold and crisp.
27 min 30 s - 4
Add the diced pepper to the tray for the last 8 minutes.
8 min - 5
Warm your ready made sweet and sour sauce (see the base recipe) in a wide pan. Add the cauliflower and pepper and toss for 1 minute to coat.
- 6
Serve over the rice, scattered with the spring onions.
Tips
- Dry the florets thoroughly after washing. Wet cauliflower will steam and the coating will not crisp.
- Roast on a preheated tray, in one layer, so the florets brown rather than stew.
- Eat it soon after saucing. The coating softens within a few minutes.
Storing and freezing
Keeps up to 2 days in the fridge, cooled within 1 hour. Reheat on a tray at 200C for 10 minutes until steaming hot.
Questions
Can I use an air fryer?
Yes. Cook the coated florets at 200C for 15 minutes, shaking halfway, then toss in warm sauce.
Is the cauliflower soft inside?
Yes, tender but with a bite. If you want it softer, roast for 5 more minutes.
Can I make it spicier?
Yes. Add 1 tsp chilli flakes to the cornflour or finish with a drizzle of chilli oil.
More made with sweet and sour sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.