Sweet and sour glazed cauliflower

Ingredients for 1 servings:

• 1 head of cauliflower
• 6 tbsp vegetable oil
• 3 tbsp cornstarch
• 1 tsp salt
• 100 g raw cane sugar
• 100 ml apple cider vinegar
• 50 ml water
• 3 tbsp ketchup
• 2 tbsp cornstarch
• 2 tbsp soy sauce
• 1 tsp salt
• 1 tsp garlic powder
• 1 spring onion(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan, tastes good hot and cold

Preheat the oven to 220°C (top/bottom heat). Divide the cauliflower into florets and place in a large bowl. Add the oil and toss well. Add the cornstarch and salt and toss well until all the florets are coated. Spread the florets evenly on a baking sheet and bake for 20 minutes, turning once halfway through. For the glaze, slice the spring onion and set the green part aside for garnish. Blend the white part with the remaining ingredients in a blender. Bring the sauce to a boil in a small saucepan, stirring constantly until the sauce thickens. Transfer the cooked cauliflower to a large bowl and gently toss with the sauce until all the florets are glazed. Transfer to bowls and garnish with the green part of the spring onion.