Gluten-Free, Soy-Free Option, Oil-Free, Nut-Free, Vegan (of course!)
Cauliflower to the rescue, again! No need to have chicken starring on your plate! This Sweet and Sour Cauliflower is the perfect substitute for chicken when you have a hankering for an Asian meal. This dish is extremely versatile: you can pair it with rice, more vegetables like broccoli, peppers, peas, you name it! I also love the delicious flavor and texture that the sesame coating brings to this dish, for it really just gives this dish some pop! So, grab some chop sticks, rice, veggies, a big ol’ bowl, because Sweet and Sour Cauliflower is on the menu today!
Ingredients:
- Three cups of cauliflower florets
- Ten medjool dates, pitted
- Two tbsp. of apple cider vinegar
- One tbsp. of tomato sauce
- Two tbsp. of coconut aminos, OR tamari, OR soy sauce
- One garlic clove, minced
- 1/4 of a tsp. of onion powder
- 1/4 of a tsp. of ground ginger
- Pinch of salt and pepper
- Sesame seeds for topping
- Green onions for garnishing
- Hot water for soaking the dates (see directions)
How to make:
- Preheat your oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper.
- Pit the dates, then soak them in enough hot water to cover them for five to ten minutes to further soften them for blending.
- Drain the dates, then blend them in a high-speed blender or food processor until a smooth paste forms.
- Blend the apple cider vinegar, tomato sauce, coconut aminos, minced garlic, onion powder, ground ginger, salt, and pepper into the dates until fully combined.
- Place the cauliflower florets into a large bowl, then pour the sauce over the cauliflower and evenly spread the sauce to coat each floret.
- Place the coated cauliflower florets onto the lined baking sheet, then sprinkle sesame seeds evenly over each floret.
- Bake the cauliflower for 25-30 minutes, or until the cauliflower is cooked to your liking.
- Remove the cauliflower florets from the oven, then serve them over rice with vegetables of your choice and garnish with green onions.
- Enjoy!
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Hi! Thanks for a oil-free and gluten free recipe! Do you think I could replace the dates by maple syrup? And if yes how much should I put?
Thanks!
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Hello, Charlotte! I have never tried this recipe with maple syrup instead of dates, so I cannot guarantee good results. The dates give the sauce a great sticky consistency to adhere to the cauliflower, and I am afraid that the maple syrup might be a bit too thin. Please let me know if you try out using maple syrup! 🙂
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I’m liking the recipes you’re posting. I’m was a good cook I my old life and I know a decent recipe when I see it. I’m 66, a heart patient, with good weight and good blood work ups. I am relentless about finding recipes that are 100% plant based. Keep them coming Lilia. There are countless thousands like me looking for results from hard work like yours.
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Thank you so much, James! That is so wonderful about your health! I am beyond thrilled that you enjoy the recipes! There are many more to come! 🙂
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I made this last night and paired it with rice. The sauce is truly outstanding! Thanks for creating the great recipe.
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Yay! I am so glad that you enjoyed this recipe! 🙂
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Hi,
The recipe calls for tomato sauce, could I use tomato paste instead?
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Hi, Rachael! Tomato paste should work just fine!
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Looks delicious! I love the idea of using dates so that the recipe doesn’t even need a thickener like cornstarch. Thanks for the recipe! I’ll make it soon.
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Thank you so much! Dates truly are the best! I hope you enjoy this recipe!!
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