Sweet and sour cauliflower, or Teem Syun Ye Choi Fa , offers a vibrant, plant-based twist on the traditional Chinese dish. This recipe by Christine Wong follows the classic methods of Mama Wong, who used fresh citrus instead of ketchup or vinegar. The result is a bright, tangy flavor that pairs perfectly with crispy, fried cauliflower.
This recipe comes from her new vegan cookbook The Vibrant Hong Kong Table . Read more: 13 Unique And Comforting Vegan Cauliflower Recipes The dish starts with a marinade of mountain yam, garlic, and soy sauce, adding depth to the cauliflower. After marinating, the cauliflower gets battered and fried to a golden crisp.
The sauce combines fresh orange and lemon juice with tomato paste, adding natural sweetness and a beautiful citrus glaze. This sweet and sour cauliflower is perfect for gatherings or family dinners. The crispy, coated florets and tangy sauce make it a restaurant-quality dish, right at home.
Add garnishes like scallions or red cabbage for color and crunch, and choose sides like rice to make it more filling. All in all, it’s a delicious, plant-based take on a beloved Chinese classic. Read more: 10 Vegan Dinner Ideas To Make In November Sweet and sour cauliflower Ingredients 8 oz [230 g] mountain yam grated 2 garlic cloves grated 2 tbsp light soy sauce 1 tsp salt 1 head cauliflower cut into bite-size florets 3 cups [720 ml] neutral oil for frying 3⁄4 cup [105 g] all-purpose flour 3⁄4 cup [105 g] cornstarch 1 tsp salt 1⁄4 tsp .