Vegan Asian Cuisine: Sweet and Sour Cauliflower

Vegans have all the protein! Especially  with this vegan Asian sweet and sour cauliflower! Dinner is served!

It’s important to add more meatless meals to your diet in order to amplify natural energy. Who says eating vegan doesn’t have the adequate protein source to a daily diet? Not I.

There are countless ways to enjoy your favorite foods all while getting the proper nutrients your taste buds will love. More times than not, people focus too much on what they cannot have rather than all that they can have. Yes, vegetables can be the star of your plate, and you’ll love it. Vegetables contain a variety of vitamins such as vitamin K and A and so on. They are also packed with minerals such as potassium and are rich in fiber, which means you will be full and satisfied all while keeping those calories for the day in check.

Swap out food staples. That fried sweet and sour chicken that smells so good at that Chinese restaurant? Make your own healthy Asian vegan cuisine that is baked. Swap out the meat for some cauliflower and flood your body with more whole food plants.


Vegan Asian Cuisine: Sweet and Sour Cauliflower

Prep Time
Total Time



  • 5–6 cups cauliflower florets
  • ? cup cornstarch (for coating)
  • 3 tablespoons vegetable oil
  • 3–4 cups steamed jasmine rice

*Optional: fresh minced ginger, garlic, or green onions

Sweet and Sour Sauce

  • ½ cup vinegar (choose from ACV, red wine vinegar, or white vinegar)
  • ¾ cup coconut sugar
  • 2 tablespoons tamari (liquid aminos, coconut aminos, or gluten-free soy sauce)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ cup ketchup
  • 1 tablespoon cornstarch + 2 tablespoons water
  • Dash salt
  • Dash chili flakes 


  1. Preheat oven to 425
  2. Oil baking sheet
  3. In a large container with a secure top, add the cauliflower florets and the oil and shake until fully coated
  4. Next, add the cornstarch to the container and continue to toss in order to fully coat the cauliflower (add optional ingredients here)
  5. Once coated, put cauliflower florets on the baking sheet and bake in the oven for about 18–20 minutes until slightly golden underneath
  6. Switch oven to broil and cook for about 4 minutes on high until the floret tops are golden brown, not burned
  7. Prepare the sauce and whisk all ingredients except cornstarch until fully combined
  8. Next, add the cornstarch + water until it is fully dissolved and add to stove top pan to thicken. Stir until your desired sauce texture and reduce heat
  9. Once the cauliflower florets have baked, toss them with the sauce, coating them fully and add to your plate of ginger jasmine rice and any other veggies you may desire
  10. Enjoy!


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