Sweet & sour cauliflower with rice
9
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This vegan version of the Chinese takeaway favourite is packed with colour and flavour.
Ingredients
Cauliflower, Raw
1 whole, broken into florets
Onion
1 small, cut into wedges
Peppers, all types
2 medium, red and green, cut into 3cm strips
Garlic
2 clove(s), thickly sliced
Vegetable Oil
½ tablespoon(s)
Soy Sauce
2 tablespoon(s), light
Cornflour
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
Instructions
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.
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