Photo of Sweet & sour cauliflower with rice by WW

Sweet & sour cauliflower with rice

Points® value
Total Time
35 min
10 min
25 min
This vegan version of the Chinese takeaway favourite is packed with colour and flavour.


Cauliflower, Raw

1 whole, broken into florets


1 small, cut into wedges

Peppers, all types

2 medium, red and green, cut into 3cm strips


2 clove(s), thickly sliced

Vegetable Oil

½ tablespoon(s)

Soy Sauce

2 tablespoon(s), light


2 tablespoon(s), level

Reduced sugar and salt tomato ketchup

60 g

Pineapple in juice, drained

217 g, plus 150ml of the juice

Rice Wine Vinegar

3 tablespoon(s)

White rice, microwaveable

2 pouch(es)

Spring Onions

2 medium, trimmed and finely sliced, to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the cauliflower, onion, peppers, and garlic on a large baking tray, drizzle over the oil and toss to coat. Roast for 20 minutes, or until the veg is tender.
  2. Meanwhile, combine the soy sauce and cornflour in a small bowl. Put the mixture in a nonstick wok or frying pan set over a medium heat, then whisk in the ketchup, pineapple juice, vinegar and 350ml water. Simmer the mixture for 4-5 minutes until thickened, then add the roasted vegetables and the pineapple. Cook, stirring, for 1 minute until everything is coated in the sauce.
  3. Prepare the rice to pack instructions, then divide between bowls. Top with the sweet and sour cauliflower. Serve garnished with the spring onions.


Try serving this dish with 1 tablespoon black sesame seeds scattered over the top.