These Sweet & Sour Cauliflower Bites bring all the bold, tangy flavors of your favorite takeout dish—made with simple, nourishing ingredients right from your kitchen. Roasted instead of fried and coated in a naturally sweet and tangy sauce, this plant-based recipe offers a wholesome spin without sacrificing flavor or satisfaction.
At the heart of this dish is cauliflower, a nutrient-rich vegetable known for its fiber content, antioxidants, and vitamin C. Its mild flavor and hearty texture make it perfect for soaking up bold sauces while still offering plenty of health benefits. Instead of traditional cornstarch or white flour, these bites are coated in arrowroot powder, a naturally gluten-free starch that helps the cauliflower roast to a crisp, golden finish while supporting easier digestion.
The homemade sauce combines ketchup, rice vinegar, coconut aminos, and fresh garlic to create that signature sweet and sour profile—rich in flavor but lower in processed ingredients. A touch of green onion on top adds freshness and a bit of bite.
These cauliflower bites are perfect served over rice, tucked into lettuce wraps, or enjoyed on their own as a satisfying appetizer. Whether you’re cooking for your family or prepping for a casual get-together, this recipe delivers big on taste and feel-good ingredients.
Colorful and easy to make, Sweet & Sour Cauliflower Bites are a great way to add more plants to your plate—without compromising on flavor or texture.
Recipe
Serves 4
6 tbsp. arrowroot (for cauliflower) + 1 tsp. (for sauce)
2 lbs. (900g) cauliflower, cut into bite-size florets
3 tbsp. ketchup
2 tbsp. rice vinegar
2 tbsp. Coconut aminos
1 clove garlic, finely chopped
2 green onions, thinly sliced
How to Prepare
Preheat the oven to 425°F (220°C).
In a large bowl, toss cauliflower with 3 tbsp. arrowroot, salt, and pepper. Drizzle with 2 tbsp. olive oil and toss again. Repeat with remaining 3 tbsp. cornstarch and 1 tbsp. olive oil until well coated.
Place on a baking tray covered with baking paper and roast for 10 minutes, flip, then roast another 8-10 minutes until golden and tender.
Meanwhile, in a small pot, combine ketchup, vinegar, coconut aminos, and garlic. Heat over medium heat until bubbling.
In a separate bowl, whisk 1 tsp. arrowroot with 2 tbsp. water. Stir into sauce and cook for 1 minute until thickened.
Toss cooked cauliflower with sauce, top with green onions, and serve.
Serving suggestion: cooked rice
