An easy to make recipe that will leave you licking your lips. Guaranteed to get your fingers all messy but so worth it.
A crunchy texture that is simply delicious! And a sweet and sour flavour.
These make a great appetizer to a meal. Simply serve with your choice of protein.
On sports game day, these bites can be serve with fries and hummus dip.
MAKE THEM SWEET , SOUR AND SPICY!
Simply add in some Red Pepper Flakes to the sauce while it is heating. Giving each of your bites a little heat.
Another option is add in Frank’s hot sauce, or even Sriracha sauce.
If you are serving with individuals that do not like spicy, but you do. Simply add any of these spices or sauces to your own dipping bowl.
DIET:
This recipe is completely plant-based, with an option of protein choice to add in or on the side. Perfect if you are on my weight management program.
Vegan, Vegetarian, Sodium Friendly, Child Friendly, Diabetic Friendly, Celiac Friendly, Plant-Based Recipe, and Weight Management Friendly.
Sweet and Sour Cauliflower Bites - Vegan GF
Equipment
- Large Mixing Bowl
- Small Mixing bowl
- Large baking pan lined with parchment paper
- Large baking cooling rack for the baking pan if possible
- Small Pot
- Whisk
- tsp, tbsp, 1/2 tsp, 1/4 cup, 1/4 tsp
Ingredients
Dipping Sauce
- 2 tbsp Tomato paste
- 2 tbsp Tamari gluten free or Soy Sauce - low sodium
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 cup Coconut Palm sugar
- 4-6 tbsp Water
- 2 tbsp Corn starch
- 1/4 tsp OPTIONAL Red Pepper Flakes for a little zing. Or add in Franks hot sauce or Sriracha sauce.
Cauliflower
- 1 Cauliflower - stem removed, washed, and pull out each florets. If there is a large floret, slice in half.
- 1/2 tsp Himalayan or sea salt
- 2 tbsp Cornstarch
- 3 tbsp Extra Virgin olive or or sunflower oil
Instructions
- Pre-Heat oven to 400°F
Cook the cauliflower florets:
- Add the prepared floret into a large mixing bowl. Make sure to dry each of the florets as much as you can with some paper towels or lint free tea cloth.Add the salt to the cornstarch bowl and mix well. Sprinkle half of this cornstarch mix over the cauliflower florets. Toss well. Then add the other half of the cornstarch mix and toss well. Let sit for 10 minutes.Now add 1 tbsp at a time of the oil, tossing and mixing well.
- To the parchment lined baking pan, add the florets onto the cooling rack if you have, or add directly to the parchment lined baking pan. Spread out evenly.
- Bake in the preheated oven for 15 minutesBegin preparing the sauce.Turn the tray and cook for another 15 minutesFlip over each of the florets and cook for another 10 minutesUse the brush or spoon to cover each floret with the sauce. Bake in the oven for 10 minutes.Remove and enjoy!
Sauce:
- In a small bowl add in 4 tbsp of water and the cornstarch. Whisk well.Small pot on medium low heat, add in the tomato paste, garlic, onion, rice vinegar, tamari soy sauce and coconut sugar. Whisk all ingredients well. Let simmer for 5 minutes.Add in the optional red pepper flakes for a little zing. Or add in Franks hot sauce or Sriracha sauce.Add in the cornstarch and water mixture and whisk all together until thickened. 1-2 minutes. Remove from heat.
Serve:
- Serve with a small bowls of the dipping sauce for each person, unless you don't mind double dippers!.Optional if you love spicy, but no one else does. Then add some spicy to your dipping bowl with red pepper flakes, or Franks Hot sauce, or Sriracha sauce
- If you are pre-making these. Cook without the sweet and sour sauce. Cover and put in fridge. Consume within 24 hours.Reheat at 350°F. Brush on the sweet and sour sauce, and reheat for 10-15 minutes.