Sweet And Sour Cauliflower Recipes

SWEET AND SOUR CAULIFLOWER

Sweet and Sour Cauliflower image

Provided by Food Network

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

1/3 cup plus 3 tablespoons vegetable oil, plus more for greasing
1 head cauliflower, cut into small florets (about 6 cups)
1/2 cup plus 1 tablespoon cornstarch
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
3/4 cup sugar
1/2 cup rice vinegar
1/4 cup soy sauce
1/4 cup ketchup
1 tablespoon garlic powder
1/4 cup thinly sliced scallions, for garnish
1 tablespoon white sesame seeds, for garnish
Cooked white rice, for serving (recipe follows)
1 1/2 cups long grain white rice

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with foil and lightly grease with oil.
Combine the cauliflower and 3 tablespoons of the oil in a large resealable plastic bag. Seal and shake until well coated. Add 1/2 cup of the cornstarch, 1 teaspoon salt and the pepper, then reseal and shake until well coated.
Heat the remaining 1/3 cup oil in a large skillet over medium-high heat. Once hot, add the cauliflower and fry, tossing to cook on all sides, until deep golden brown in spots, about 10 minutes. Transfer the fried cauliflower to the prepared baking sheet and bake until the cauliflower starts to get crispy, 10 to 15 minutes
While the cauliflower bakes, prepare the sauce. Whisk together the sugar, vinegar, soy sauce, ketchup, garlic powder and the remaining 1/2 teaspoon salt in a medium saucepan. Place over medium-high heat and bring to a boil; the sauce should thicken slightly.
Whisk together the remaining 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until fully dissolved. Add the cornstarch slurry to the boiling sauce, reduce the heat to low and cook until thickened, about 30 seconds.
Transfer the cauliflower to a large bowl and add half of the sauce. Toss until the cauliflower is well coated, then add the remaining sauce and toss. Garnish with the scallions and sesame seeds and serve with rice.
Place the rice and 2 1/4 cups cold water in a medium saucepan. Put the pan over medium-high heat. Bring to a boil, reduce to a simmer, cover and cook until the rice is tender, 18 to 20 minutes. Remove the lid and fluff the rice before serving.

SWEET-AND-SOUR CAULIFLOWER WITH GOLDEN RAISINS

Sweet-and-Sour Cauliflower With Golden Raisins image

It's important to season this cauliflower dish attentively: You want a balance of sweet, tangy and salty flavors. Onion, lemon and pine nuts pull it all together. The cauliflower may be served hot or at room temperature.

Provided by David Tanis

Categories vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
Pinch of saffron or 1/2 teaspoon turmeric
1 large or 2 small cauliflowers, trimmed, cut into large florets, florets sliced 1/4-inch thick (about 1 1/2 pounds)
Salt and pepper
1/4 cup light brown sugar
1/4 cup currants
1/2 cup golden raisins
1/2 teaspoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons apple cider vinegar
1 to 2 tablespoons sherry vinegar, to taste
1 tablespoon snipped chives
2 tablespoons pine nuts, lightly toasted

Steps:

In a large, heavy pot, warm olive oil over medium-high heat until hot but not smoking. Add onions and cook, stirring, until softened and just turning golden, 5 to 8 minutes. Adjust the heat to prevent browning. Add saffron and stir to coat.
Add cauliflower, season generously with salt and pepper and cook for 2 to 3 minutes, uncovered, stirring frequently.
Add brown sugar, currants, raisins, lemon zest and juice, cider vinegar and 1 tablespoon sherry vinegar. Turn up heat and cook, stirring occasionally, until cauliflower is just tender, about 5 to 8 minutes more.
Remove pot from heat, taste and adjust the seasonings with salt and sherry vinegar. Set aside for at least 10 minutes (or up to 2 days, refrigerated) before serving.
When ready to serve, transfer to a serving dish and sprinkle with chives and pine nuts. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 267 milligrams, Sugar 19 grams, TransFat 0 grams

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