Sweet and Sour Cauliflower

To me this title sounded really catchy, which is why I knew I had to make cauliflower the main part to this recipe. I actually don't like sweet and sour sauce (from the chinese anyway). But this one is actually really tasty and doesn't taste artificial at all.

Ingredients

For the cauliflower marinade

• 3 cups cauliflower- Cut up into bite size pieces

• 1 TBSP Sesame oil

• 1 TBSP Soy sauce (I completely forgot to mention this in my accompanying video!)

• 2 TBSP Liquid sweetener- I used agave, but any sticky sweetener would work.

• 2 TBSP Red wine vinegar

You can increase the amount of marinade based on how much sauce you want in the dish, just use equal parts vinegar and liquid sweetener.

For the main

• The marinated cauliflower- part cooked

• 1 pepper- colour of your choice

• Good handful of mangetout

• 4 Mushrooms- sliced

• Sliced spring onion and sesame seeds- for toppings

Method

1. Whisk together all the marinade ingredients. Add in the cauliflower and coat well. Cover and leave to marinate in the fridge for a minimum of one hour.

2. Once marinated pre cook the cauliflower in the sauce. I had mine in a glass dish so I just did this in the microwave whilst I was frying off the other ingredients.

3. Fry off the other veg (not including the spring onion).

4. Add in the almost done cauliflower and put a lid on so it can all steam through for a final five minutes. The sauce should also go glossy and the liquid sweetener will make it sticky.

5. Serve with my sticky coconut rice or a side of your choice, top with the sesame seeds and fresh chopped spring onion.

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Notes

• While I used a liquid sweetener, I've also used brown sugar before.

• When you add the pre-cooked cauliflower you may also want to add a little water for a thinner, runnier sauce.

• If you'd prefer your sauce a little thicker add in some cornflour at the end and whisk well.

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If you re-create this or any of my other recipes I would love for you to tag me on Instagram @wilfycamille

Likewise if you you make any changes or have any other (constructive) feedback about the recipe that other readers may find useful please leave a comment below.