How to make sweet and sour cauliflower

— Serves 4

Ingredients

1/4 cup sugar, plus more as needed

1/2 cup apple cider vinegar, plus more as needed

2 tablespoons coconut aminos (may substitute tamari)

1 teaspoon garlic powder (granulated garlic)

1/2 teaspoon onion powder

1/4 cup tomato sauce

1 tablespoon plus 1/3 cup cornstarch/maize meal

1 medium cauliflower, cut into florets

3 tablespoons vegetable oil

One 425g can no-salt-added chickpeas, drained and rinsed

Cooked rice, for serving (optional)

4 small red radishes, thinly sliced, for garnish

2 scallions, trimmed and thinly sliced, for garnish

2 tablespoons toasted sesame seeds, for garnish

Method

Preheat the oven to 200 degrees.

Whisk together the sugar, vinegar, aminos, garlic powder, onion powder, tomato sauce and 1 tablespoon of the cornstarch in a medium bowl until smooth, making sure the sugar is fully dissolved. 

Taste, and adjust the sweet/sour balance as desired by adding more sugar or vinegar, 1 teaspoon at a time.

Toss the cauliflower florets with the oil in a mixing bowl. 

Sprinkle in the remaining cornstarch and toss until thoroughly coated. 

Transfer the cauliflower to a rimmed baking sheet; roast (middle rack) until the cauliflower starts to lightly brown on the edges, 15 minutes. 

Use a spatula to turn and toss the cauliflower, then add the chickpeas. 

Roast for 5 minutes.

Pour the sauce over the cauliflower and chickpeas and stir to coat; return to the oven and roast until the sauce thickens and bubbles, 2 to 3 minutes.

Serve hot, over rice, if desired. 

Garnish with radishes, scallions and sesame seeds.

Recipe adapted from Power Vegan Meals: High-Protein Plant-Based Recipes for a Stronger, Healthier You, by Maya Sozer (Page Street Publishing, 2017). The book is available to purchase on Loot.co.za for R276. Click here to purchase. 

The Washington Post