AuthorKathrynI revamped this recipe from Food with Feeling because I wanted it to feel more like the sweet and sour chicken you would get at a Chinese restaurant. The sweetness of the pineapple is the perfect pairing with the sour sauce. The sauce is so spot on it’s amazing!
Cook rice according to package instructions or use a rice cooker. Preheat the oven to 425 degrees F and lightly grease a baking sheet, or use a silicone baking mat.
Place the cauliflower in a large bowl and toss in the salt, pepper, and 3 tablespoons of the oil. After the cauliflower is well-coated, add in 1/2 cup of cornstarch. Toss again until covered in the cornstarch.
Heat 1 cup of oil in a large wok or skillet over medium heat. Once hot, add in the cauliflower and fry for about 5 minutes, tossing to cook on all sides. Once done, place on the baking sheet.
Make the sauce by whisking together the sauce ingredients above. Pour the sauce over top of the cauliflower and toss. Dump cauliflower onto baking sheet and spread evenly.
Bake for 20 minutes or until the cauliflower is just starting to get crispy.
When there is about 10 minutes left for the cauliflower, use a clean wok or skillet to cook the veggies. Add 3 tablespoons olive oil and heat on medium. Add the onion and peppers, season with salt and pepper, stirring occasionally for 5 minutes. Add pineapple and rice and cook for another 5 minutes, the rice will soak up some of the juice and get a little brown. When the cauliflower is done assemble bowls with rice mixture and add cauliflower on top. Sprinkle with green onion and enjoy!
Ingredients
Directions
Cook rice according to package instructions or use a rice cooker. Preheat the oven to 425 degrees F and lightly grease a baking sheet, or use a silicone baking mat.
Place the cauliflower in a large bowl and toss in the salt, pepper, and 3 tablespoons of the oil. After the cauliflower is well-coated, add in 1/2 cup of cornstarch. Toss again until covered in the cornstarch.
Heat 1 cup of oil in a large wok or skillet over medium heat. Once hot, add in the cauliflower and fry for about 5 minutes, tossing to cook on all sides. Once done, place on the baking sheet.
Make the sauce by whisking together the sauce ingredients above. Pour the sauce over top of the cauliflower and toss. Dump cauliflower onto baking sheet and spread evenly.
Bake for 20 minutes or until the cauliflower is just starting to get crispy.
When there is about 10 minutes left for the cauliflower, use a clean wok or skillet to cook the veggies. Add 3 tablespoons olive oil and heat on medium. Add the onion and peppers, season with salt and pepper, stirring occasionally for 5 minutes. Add pineapple and rice and cook for another 5 minutes, the rice will soak up some of the juice and get a little brown. When the cauliflower is done assemble bowls with rice mixture and add cauliflower on top. Sprinkle with green onion and enjoy!
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