Air Fryer Sweet and Sour Cauliflower
Description
Crispy, batter-coated air fryer sweet and sour cauliflower tossed with peppers, onions, and a quick homemade sauce. A vegan, takeout-style dinner ready in 35 minutes.
Ingredients
Cauliflower
- 1 head cauliflower, about 2 lb, cut into bite-size florets
- 1 cup all-purpose flour, or a gluten-free 1:1 blend
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup cold water, or unsweetened plant-based milk
- Cooking spray or oil
Sauce
- ¼ cup rice vinegar
- ¼ cup granulated sugar
- ¼ cup ketchup
- ¼ cup pineapple juice
- 2 tablespoons soy sauce, or tamari
- 1 clove garlic, minced
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
Vegetables and garnish
- 1 teaspoon oil
- 1 bell pepper, cut into 1-inch pieces
- ½ yellow onion, cut into 1-inch pieces
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- Pat the florets dry. Whisk the flour, cornstarch, garlic powder, paprika, salt, and pepper, then whisk in the milk or water until smooth. Rest for 5 minutes.
- Preheat the air fryer to 375°F (190°C). Line the basket with perforated parchment or spray it with oil.
- Dip the florets in the batter, let the excess drip off, and arrange them in a single layer. Spray the tops with oil.
- Air fry for 20 to 25 minutes, flipping and spraying halfway, until golden and crisp. Work in batches if needed.
- Meanwhile, simmer the vinegar, sugar, ketchup, pineapple juice, soy sauce, and garlic until the sugar dissolves. Stir in the slurry and cook for 1 to 2 minutes until thickened.
- Sauté the bell pepper and onion in the oil over medium-high heat for 3 to 4 minutes.
- Off the heat, add the cauliflower and sauce to the skillet and toss gently. Top with green onions and sesame seeds, and serve immediately.
Equipment
- perforated parchment (optional)
- Small Saucepan
- Large skillet
Notes
Batter consistency: The batter should be about as thick as pancake batter. If it's too thin, it drips through the basket. If it's too thick, it cooks up gummy. Adjust with a tablespoon of flour or liquid at a time.
Prevent sticking: Use perforated parchment or spray the basket well. Wet batter tears off a bare basket when you flip the florets.
Don't overcrowd: Cook in a single layer with space between the florets, working in batches if needed. Cook times vary by air fryer model, so start checking at 18 minutes.
Sauce right before serving: The coating stays crisp for about 10 minutes once it's sauced. If you're making it ahead, keep the cauliflower and sauce separate.
Gluten-free: Use a 1:1 gluten-free flour blend and tamari instead of soy sauce.
Vegan: Use plant-based milk or water in the batter. If you're strict about it, choose sugar labeled vegan.
Frozen cauliflower: Thaw it completely and pat it very dry before battering.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 370°F for 4 to 5 minutes, then toss with warm sauce.
Nutrition
Serving: 1ServingCalories: 219kcalCarbohydrates: 47gProtein: 5gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 511mgPotassium: 448mgFiber: 3gSugar: 15gVitamin A: 739IUVitamin C: 76mgCalcium: 42mgIron: 2mg