The one thing I’ve been missing lately is Chinese food. I could eat it pretty much every day of my life. And even though my local family-owned Chinese restaurant are AMAZING about letting me customize my orders, there is just so much sodium. I’ve recently begun to realize the versatility of cauliflower. You can pretty much make it taste like anything!

Now, if you have been following for a bit, you’ll remember I did something similar with this Buffalo Cauliflower Pizza. So it got me thinking, could I effectively do the same with my personal favorite – sweet and sour cauliflower. I think it was a success!

Using a few graphics from the Buffalo Cauliflower Pizza recipe, let’s just review the technique. I love using this vegan version of buttermilk, i.e. almond milk plus vinegar left to sit for 5 minutes. Works like a charm. Every. Single. Time.

Dust the cauliflower with a flour and garlic powder mixture and tossed with the buttermilk mixture. Into a 375 degree oven until tender and golden on all sides.

Looks a bit like vegetable tempura at this point.

Toss with your sweet and sour mixture and serve over white rice with chopped green onions and parsley. If you’d like more sauce to cauliflower ratio, just double the recipe and reserve some for serving. Doesn’t this look awesome? Yummm… It was delicious!!